These Cinnamon Candied Apples are a perfect blend of sweet and spicy, wrapped in a vibrant red shell that delivers a satisfying crunch. The warm cinnamon flavor pairs beautifully with the crisp, juicy apple inside, making every bite a delightful experience. Whether you’re reminiscing about childhood fairs or just craving a fun homemade treat, these apples are sure to impress. Perfect for fall festivities, Halloween parties, or as a nostalgic homemade dessert, these candied apples are surprisingly simple to make. The bright, glossy coating makes them look as good as they taste, while the rich cinnamon aroma fills your kitchen with cozy autumn vibes. Try them once, and they’ll quickly become a seasonal favorite!
Full Recipe:
Ingredients:
- 6 small red apples
- 2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/4 to 1/2 teaspoon cinnamon oil
- 20 drops red food coloring
- Candy apple sticks
Directions:
- Wash the apples thoroughly and insert candy apple sticks into the tops. Line a baking sheet with parchment paper.
- In a thick-bottomed pot, combine sugar, corn syrup, and water. Stir over high heat until boiling.
- Insert a candy thermometer and reduce heat to medium. Do not stir. Cook until the mixture reaches 305-310°F (hard crack stage).
- Remove from heat and carefully stir in cinnamon oil and red food coloring.
- Tilt the pot and dip each apple, rotating to coat evenly. Let excess drip off before placing on parchment paper to harden.
- Let the apples set for at least 30 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 215 kcal per apple | Servings: 6
A Treat with a Rich History
The origins of candied apples can be traced back to the early 1900s when confectioners experimented with sugar coatings for fruits. It is believed that the first commercially popular candied apples were created by William W. Kolb, a candy maker from New Jersey, in 1908. Kolb was working on a batch of cinnamon-flavored red candy for the holiday season when he decided to dip apples into the mixture as a way to showcase the vibrant color. To his surprise, the apples quickly became a sensation, and the rest is history.
Since then, candied apples have become a staple at fairs, carnivals, and autumn festivals. The addition of cinnamon oil in the coating gives them a distinct spicy kick, setting them apart from the traditional candy apple. While caramel apples remain a popular alternative, cinnamon candied apples stand out for their crisp candy shell and bold flavor profile.
Why Cinnamon Candied Apples Are So Popular
Cinnamon Candied Apples have remained a favorite for several reasons:
- Aesthetic Appeal – The deep red, glossy finish makes them visually striking. They add a vibrant, festive touch to any dessert spread and are especially popular around Halloween and Thanksgiving.
- Flavor Contrast – The hard, sweet-and-spicy shell contrasts beautifully with the natural tartness of the apple, creating an irresistible combination.
- Crunch Factor – Unlike caramel apples, which have a chewy texture, candied apples offer a satisfying snap when you take a bite, making them even more enjoyable.
- Seasonal Significance – Autumn is apple season, making this treat a perfect way to highlight fresh, in-season apples.
- Portability & Fun Factor – The wooden stick makes them easy to hold and eat on the go, which is why they are a staple at fairs and carnivals.
The Science Behind the Perfect Candy Coating
One of the most fascinating aspects of making cinnamon candied apples is the chemistry behind the hard candy shell. The key to achieving that perfect crisp coating lies in reaching the hard crack stage in sugar cooking, which occurs between 305°F and 310°F (151°C–154°C). At this temperature, the sugar mixture transitions from a syrupy consistency to a brittle, glass-like texture upon cooling.
Adding cinnamon oil and red food coloring at the end of the cooking process is essential to maintaining their potency and vibrancy. Cinnamon oil is much stronger than ground cinnamon, and just a few drops are enough to give the candy coating its signature warmth and spiciness.
Choosing the Best Apples for Candied Apples
Not all apples are created equal when it comes to making the perfect cinnamon candied apple. The best choices are those that offer a crisp texture and a balance of tartness to counteract the sweetness of the candy shell. Here are some of the top apple varieties to use:
- Granny Smith – Their tartness provides a fantastic contrast to the sweet coating.
- Honeycrisp – Known for their crunch and balanced sweetness, these apples work well in candied apple recipes.
- Fuji – A naturally sweet and juicy variety that complements the spicy cinnamon coating.
- Gala – Slightly milder in flavor but still crisp and delicious when coated in candy.
- Red Delicious – Their deep red skin enhances the visual appeal, though they are softer than other varieties.
One important tip is to use smaller apples, as they are easier to eat and ensure a better candy-to-apple ratio.
Common Mistakes to Avoid When Making Candied Apples
While the recipe itself is straightforward, a few key mistakes can lead to less-than-perfect results. Here are some pitfalls to avoid:
- Removing the syrup from heat too soon – If the candy coating doesn’t reach the hard crack stage, it will stay sticky rather than forming a hard shell.
- Using wax paper instead of parchment paper – Wax paper can melt from the hot candy coating, causing a mess. Always use parchment paper to prevent sticking.
- Using too little cinnamon oil – This results in a weak flavor. The right amount ensures a bold cinnamon kick.
- Choosing the wrong apples – Apples that are too soft or mealy won’t provide the satisfying crunch that makes this treat so special.
- Using thin or weak sticks – Thin skewers may not support the weight of the apple. Candy apple sticks or sturdy popsicle sticks are the best choices.
Creative Twists on Cinnamon Candied Apples
While the classic version of this recipe is beloved, there are many fun ways to customize your candied apples:
- Cinnamon-Sugar Coating – Roll the freshly dipped apples in cinnamon sugar for an extra layer of spice.
- Crushed Nuts or Sprinkles – Before the candy coating hardens, roll the apples in crushed peanuts, pecans, or festive sprinkles.
- Chocolate Drizzle – After the candy coating sets, drizzle melted white or dark chocolate over the apples for an elegant finish.
- Dual-Tone Candy Apples – Dip the apples halfway in red candy, let it harden, and then dip the other half in a different colored candy for a unique two-tone effect.
- Mini Candied Apples – Instead of using whole apples, use apple slices or small apple cubes on skewers to create bite-sized treats.
Pairing Ideas: What Goes Well with Cinnamon Candied Apples?
Cinnamon Candied Apples are delicious on their own, but they can also be part of a larger dessert spread. Here are some fantastic ways to serve them:
- With Vanilla Ice Cream – The creamy texture of ice cream complements the crisp candy shell beautifully.
- Alongside Warm Apple Cider – The combination of spiced apples and warm cider is the ultimate fall pairing.
- Sliced and Added to Charcuterie Boards – For a unique twist, slice the candied apples and serve them on a dessert board with nuts, cheeses, and chocolates.
- Dipped in Whipped Cream or Caramel Sauce – A fun way to enjoy extra indulgence with each bite.
Conclusion:
Cinnamon Candied Apples are more than just a sweet treat they are a nostalgic experience wrapped in a vibrant red shell. Their crisp texture, fiery cinnamon kick, and glossy finish make them an autumn staple that never goes out of style. Whether you’re making them for a Halloween party, a fall festival, or simply to enjoy at home, these apples are a fun and festive way to celebrate the season.
With just a few simple ingredients, a little patience, and a touch of candy-making magic, you can create this classic treat and enjoy the perfect balance of crunch, spice, and sweetness. So, grab some apples, fire up the stove, and get ready to experience the delicious charm of homemade Cinnamon Candied Apples!