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Cinnamon Candied Apples
Ingredients
-
8
McIntosh or Jonathan apples
-
8
craft sticks
-
2
cups sugar
-
1/2
cup light-colored corn syrup
-
3/4
cup water
-
1/8
teaspoon ground cinnamon
-
10
drops red food coloring
Directions
1. Cover a baking sheet with waxed paper; set aside. Wash and dry apples; remove stems. Press a craft stick into the bottom of each apple; set aside.
2. In a heavy medium saucepan combine sugar, corn syrup, and water. Bring to a boil over medium-high heat stirring to dissolve sugar. Clip a candy thermometer to the side of the pan. Reduce heat to medium and cook, without stirring, until thermometer registers 295 degrees F to 300 degrees F (hard crack stage*), about 30 minutes.
3. Remove from heat; stir in cinnamon and red food coloring. Dip each apple in mixture and coat well; let excess drain off. Transfer to waxed paper lined baking sheet to cool.** Best served same day they are prepared. Makes 8.
From the Test Kitchen
- Tip *If you don't have a candy thermometer, spoon a few drops of the hot candy mixture into a cup of cold (but not icy) water. At hard crack stage, the candy separates into hard, brittle threads that snap easily and cannot be formed into a ball.
- Variation ** If desired, arrange a few lollipop sticks 4 inches apart on buttered baking sheet. Drop left over candy syrup onto tops of sticks to make 2-inch rounds. (Do not spread; mixture will flow out.) Cool completely. Wrap each lollipop in plastic wrap and store at room temperature up to 2 weeks. Makes 6 to 10 lollipops.
Nutrition Facts
(Cinnamon Candied Apples)
- Servings Per Recipe 8,
- Calories 327,
- Carbohydrate (gm) 85,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 71,
- Vitamin A (IU) 49,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 20,
- Potassium (mg) 149,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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