Cinnamon candied apple recipe
Chica and I have been engaged in a great debate over which is better: caramel apples versus candied apples. Chica can’t imagine anyone preferring anything on an apple besides caramel. (This is the same girl who will, at times, keep an open can of dulce de leche on her kitchen counter to swipe a spoonful as a delicious treat from time to time.) I, on the other hand, grew up with the wonderful fall time treat of cinnamon candied apples. My parents would take me to the local fruit and vegetable stand every Saturday and when it was apple season, they always had these huge, homemade, cinnamon candied apples for sale. I would always get one as a treat and they were so big and crunchy that Dad always had to take the first bite so my little mouth could handle eating the rest. Oh, those were so good! My grandmother knew of my love of cinnamon candied apples so she would often make them for me.
Last night, I made cinnamon candied apples so I could share the yumminess with Chica and share my grandma’s recipe with you! I actually messed up the first time I made it, so watch below for my tips on NOT to do.
|Cinnamon Candied Apples
Stir together sugar, water and corn syrup in a thick-bottomed pot over high heat until it starts to boil. Reduce heat to medium and continue cooking until a candy thermometer reads 305 to 310 degrees F (hard crack stage). Remove from heat and add cinnamon oil and food coloring. Dip your apples in until well coated. Place on parchment paper to harden.
Pour your sugar, light corn syrup, and water into a thick-bottomed pan and bring to a boil over high heat.
Stir so that the sugar fully dissolves.
Insert a candy thermometer and reduce the heat to medium. DO NOT STIR at this point. Continue heating the mixture until it reaches the hard crack stage (300-310 degrees F). If you do not have a candy thermometer or want an additional test, drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. (To avoid burning yourself, allow the syrup to cool in the cold water for a few moments before touching it.)
While you are waiting for the candy to reach the hard crack stage, wash your apples and insert your sticks. You can use sucker sticks, skewers, or popsicle sticks. Lay out some parchment paper for the apples to harden on later.
When your mixture reaches the hard crack stage, add your food coloring…
… and the cinnamon oil then stir gently to combine.
Tilt your pan to the side to pool the candy mixture and rotate your apple around in it.
Lift the apple and let some of the excess drain back into the pot.
This recipe is enough for six small apples, with a little bit left over.
With the leftovers, I poured tiny pools of the candy mixture onto the parchment paper and added a sucker stick to make cinnamon suckers.
Now, here is what NOT TO DO:
- Don’t remove from the heat too soon or the sugar won’t harden, and you will end up with a sticky coating that will pull out any fillings you might have.
- Don’t use wax paper. I did this the first time and the heat of the candy melted the wax paper. Parchment paper works much better.
- Don’t use too little cinnamon flavoring. The amount I put in the recipe above is a good amount (and is twice as much as I used in my first attempt).
- Don’t use too large of a pan or the candy won’t be deep enough to get a good reading on your candy thermometer. Also, it will be more difficult to dip your apples.
- Don’t use skewers that are too thin. They won’t hold up to the weight of the apple.
Don’t these look great? I need to go visit Chica to make her try one of my apples!