1. Wash and stem crab apples. Place each on a small stick.
2 Combine sugar, water, corn syrup and cinnamon in the top of a double boiler and heat, stirring, until dissolved. Then add enough food coloring to turn the mixture a deep red.
3. Continue to heat mixture gently, stirring until it thickens and forms a ball when dropped from the tip of the spoon into cold water.
4. Remove double boiler from heat. Dip crab apples one at a time into syrup, twirling the sticks to coat evenly. Then let cool and harden either on waxed paper, or on a platter generously coated with peanut oil.