Hot Cinnamon Candy Covered Apples

4
Angelina 0

"This is a recipe for hot cinnamon candy covered apples. The candy is a hard candy and is rather simple to prepare. A candy thermometer is required."

Ingredients 3 h 20 m {{adjustedServings}} servings 696 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 183.6g
  • 59%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
  2. Remove stems from apples and rinse them thoroughly. Spear each apple through the bottom with a rounded wooden craft stick. Dry thoroughly and set aside.
  3. In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium-high. Continue to boil, stirring so as not to burn, until mixture reaches 300 degrees F (150 degrees C). Remove from heat, and while stirring, add food coloring and cinnamon oil.
  4. Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.
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Reviews 4

  1. 4 Ratings

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TREEE1
10/12/2006

made these candy apples and loved them. had just enough cinnamon taste. wasn't so hot that you could not enjoy. I used medium to small size apples had enough syrup to make extra.

emsjas
10/17/2008

I used the calculator to make this recipe for 12. I followed the directions given to the letter. I feel the directions are incomplete. Once I removed my mixture from heat I still had the consistency of water. It wouldn't stick to anything! So I waited for the mixture to cool some in hopes it would thicken; and nothing. I wish I could contact the person who posted this recipe since the spoon tasted good just could not get it to stick on my apples.

Hvnlysrph
11/3/2010

This was a wonderful recipe. I had no problems with it setting up. It is a candy so it does involve a lot of standing and stirring before the syrup is ready to use. I think I timed it at an hour which is accurate to what the recipe suggests. I think the reviewer below may not have cooked the candy long enough. I loved the taste. The extra we poured out on a cookie sheet and broke apart. Thank you for sharing!