BEWARE the cooked syrup is very sticky and can burn. Parental supervision suggested!
2 cups light brown sugar
2/3 to 1 cup water
1 tablespoon light corn syrup
1/2 teaspoon lemon extract (optional)
1/2 teaspoon of ground cinnamon
6 to 8 apples with sticks (skewered)
Place wax paper on a cookie sheet and set it aside. Combine all ingredients except the lemon extract into a small, deep saucepan. Mix with a wooden spoon to evenly distribute the ingredients; place over medium high heat, stirring until sugar is dissolved. Be sure that all the ingredients come to a boil and reach about 290° to 300° on your candy thermometer. Once the product has reached its set temperature, add the lemon extract and mix to combine. Dip the apples and place the dipped apples on the prepared pan.