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. 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 dad’s mom 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 also messed it up the first time so I will also tell you what NOT to do at the bottom of the post.
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,
When your mixture reaches the hard crack stage, add your food coloring and cinnamon oil.
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.
I coated six small Gala apples with this recipe and had a 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 you will create a mixture 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.
- 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!
17 comments so far:
Soooo, what does Chica think? Has she changed her allegiance to the caramel variety?
I’m still waiting for this supposed apple delivery!
THANK YOU, I HAVE ALWAYS WANTED TO TRY TO MAKE THESE, BUT THE RECIPES ALL LOOKED TO HARD. YOURS LOOKS SO MUCH MORE LESS COMPLICATED!!!!!
By the way my home is on the way to Chica’s house so make sure and drop one by for me.
The first candied apple I ever ate was a Cinnamon Candy Apple, and I was hooked. I LOVE them!! I actually have never tried a caramel apple – never had the opportunity.
Mom, your apple is in the downstairs refrigerator!
Okay, I got my candy apple from Jo. It was tasty, and the candy had a really nice crunch, but I’m still a caramel fan through and through. Sorry, Jo!
Most people make these with huge apples but small ones are much easier to eat and also easier on your teeth!
Wanda, I am not sure if the ones I had as a kid were huge or if my perspective is just different now that my head and mouth are bigger! However, I do like using the smaller apples because it also gives you just the right amount of crunchy goodness.
Finally got to try it and the apple was great.
Can you do apple slices? or will the apples brown? Thinking of doing this for my nieces halloween birthday party, but a whole apple will be too much.
Sarah, I have never tried to do slices but I imagine if you did them the night before or the morning of the party, they should turn out fine. I would love to hear how it goes if you do try it!
i just made these to night for my grandma she loves candied apples and i wanted to make something she has not eat in over 5 year she was so happy and wants to make them again thanks for sharing i loved them :0
Monique, so glad you and your grandmother loved them!
Do you think any other oil flavors would taste as good with apples? I am not a fan of caramel and I’m allergic to cinnamon. Just wondered!
Tiffany, I have never tried other flavors but if I were to try one, I think it would be cotton candy flavor! If you experiment with this flavor or another, please come back and let us know how it turns out. I would add a bit of pink food coloring to this flavoring.
That sounds good! I was looking on a website and also found the following flavors that I think would be good with apples: cinnamon roll (maybe it wouldn’t be as intense, and for gifts), peanut butter, and cranberry. They also have cheesecake, which sounds delicious, but maybe not with apples
I plan on trying them as it gets closer to the holidays.