Wash and dry apples; remove stems. Insert wooden skewers into stem end of each apple. Set aside at room temperature.
Combine sugar, water, syrup, and cinnamon extract in a heavy saucepan; stir well. Bring to a boil; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches soft crack stage (290°). Add food coloring, mixing well.
Transfer syrup to top of a double boiler. Place over boiling water, and quickly dip apples in syrup; allow excess to drip off. Place apples on lightly greased baking sheets to cool. To store, wrap tightly in plastic wrap.