Candied Apples III

Candied Apples III

20 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    20 m
Chef Robin Wood
Recipe by  Chef Robin Wood

“The cinnamon-flavored coating on candied apples. Best with Granny Smith or Red Delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 apples



  1. Insert craft sticks into apples. Line a baking sheet with waxed paper.
  2. In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and let cool slightly.
  3. Dip apples in hot liquid and place on waxed paper to harden.

Share It

Reviews (20)

Rate This Recipe


This is a great recipe. I love candy apples and recipes that suggest using cinnamon hard candies instead of just Karo syrup and food coloring are the best. It ain't a real candy apple unless it has the cinnamon candy coating. The only things I would warn are that (1) This recipe will not allow you to make 12 apples. I bought very very small red delicious apples and was only able to make 5. So in order to make 10-12 consider doubling the recipe; (2) I added an additional TBSP of water than what was called for in the recip in order to stop the candies from burning so make sure to watch out for that (3) I used cinnamon disks not red hots, I think the cinnamon disks give them a nice shine. You can find cinnamon in any grocery (Brach's candy to make - think of peppermints but all red and flavored like cinnamon). Otherwise, this recipe is MARVELOUS and ridiculously easy though, if you have never made them before, I would recommend having the candy themometer on hand and just trying to gauge by the water test. Also, the wax paper worked fine for me, you just have to make sure they have cooled completely before trying to remove them from the wax paper.



An amazingly easy way to make a beautiful red, shiny candied apple. Wonderful! The only problem was that the wax paper stuck to the apples, so I think I would set them on a well-oiled platter or perhaps a silicon sheet to harden. I'm very pleased with this recipe.



I made these for my boyfriend, who LOVES strong cinnamon, but it was a little hard to make....

More Reviews

Similar Recipes

Caramel Apples

Caramel Apples

Microwave Baked Apples

Microwave Baked Apples

Candied Apples II

Candied Apples II

Red Hot Baked Apples

Red Hot Baked Apples

Fall Harvest Baked Apples

Fall Harvest Baked Apples

Delicious Cinnamon Baked Apples

Delicious Cinnamon Baked Apples


Amount Per Serving (12 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Caramel Apples


next recipe:

Howard's Hot Apples