Cinnamon Candied Apples
- 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.
- 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.
- 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
*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.
** 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)
- Per serving:
- 327 kcal cal.,
- 20 mg sodium,
- 85 g carb.,
- 3 g fiber,
- 71 g sugar
- Percent Daily Values are based on a 2,000 calorie diet