|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 126g||46%|
|Dietary Fiber 5g||19%|
|Total Sugars 116g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Candy apples are a fairground classic, but they're also surprisingly easy to make at home. Use this simple recipe for homemade cinnamon candy apples to make crisp, tart apples with a crunchy cinnamon coating.
The secret to the authentic, spicy cinnamon taste? Using Red Hot candies in the coating. They form a crunchy candy shell with a bright red color and hot cinnamon flavor, no additional flavoring or food coloring required. The only special equipment you'll need is a good candy thermometer and eight wooden skewers.
Serve these festive candy apples at your next all-ages shindig. They're perfect for a Halloween party, back-to-school gathering, birthday party, autumn festival, and more. Wrapped in plastic and tied with a ribbon, they make great take-home favors, too.
8 large apples, preferably Granny Smith
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies (such as Red Hots)
Gather the ingredients.
Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
Wash and dry apples carefully. Make sure that no water remains on the apples.
Remove stems and firmly stick skewers in stem ends.
Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer.
Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
Remove pan from heat and stir mixture so that it is smooth and even.
Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
Repeat with remaining apples.
Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.
- You can substitute chopsticks or Popsicle sticks for the skewers
- The candy mixture will start to set almost as soon as you pull it off the heat, so if it begins to harden before you are done and is difficult to work with, return to the pan to the heat and warm it gently, over medium-low heat, just until it liquefies again.