Prepare a sheet tray by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.

Wash and dry apples carefully. Make sure that no water remains on the apples.

Remove stems and firmly stick skewers in stem ends.

Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.

Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer.

Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.

Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.

Remove pan from heat and stir mixture so that it is smooth and even.

Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating the apple to cover it completely with a smooth, even layer of red candy.

Pull the apple out of the pan and twirl it to remove any excess. Set it stick-side up on a prepared sheet tray.

Repeat with the remaining apples.

Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.