Cinnamon Candied Apples

Surprise your family with this delightful candy apple recipe. They are versatile enough to be served as a snack or dessert.

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19 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Cool: 1 hr
  • Cook: 30 mins
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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

*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
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