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Cinnamon Candied Apples

Rated :  Not yet rated
Prep: 15 minutes
Cook: 30 minutes
Cool: about 1 hour
 
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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  tsp. 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.

4.*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.

5. ** 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

  • Calories 327,
  • Sodium (mg) 20,
  • Carbohydrate (g) 85,
  • Total Sugar (g) 71,
  • Fiber (g) 3,
  • Vitamin C (DV%) 11,
  • Calcium (DV%) 1,
  • Iron (DV%) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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