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Ruby Red Candy Apples

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Ingredients

Adjust Servings:
10 small granny smith apples
2 cups sugar
2 cups white corn syrup
1/3 cup red cinnamon candies
1 cup cold water
1/2 teaspoon cinnamon
1/2 teaspoon red food coloring

Nutritional information

348.1
Calories
1 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
43.4mg
Sodium
92.5 g
Carbs
0.1 g
Dietary Fiber
58.2 g
Sugars
0 g
Protein
138g
Serving Size (g)
10
Serving Size

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Ruby Red Candy Apples

Features:
    Cuisine:

    This recipe resulted in the best candy apple I have ever eaten. And that says a lot, since I am not a candy apple lover. The first bite of this candy apple was just as it should be--crisp crunch from the candy coating with the coating holding up well and not falling off the apple, plus the flavor of the candy was just the right amount of heat from the red hots and a mild undertone of ground cinnamon. The only complaint I have is that as the dipped apples cooled, big bubbles formed at the base of the post entering the apple. I had read tips, where others recommended touching the candy to the post while dipping to keep the coating from sliding off the apple. I wonder if maybe this was a mistake, as it didn't allow for the air pressure to escape as the apples cooled; hence the bubbles. Nevertheless, these apples tasted and looked perfect. I wrapped them in cellophane, tied them with a pretty bow and handed them out as favors for my son's 1st birthday party. They were a hit! Thanks for sharing this recipe!

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Ruby Red Candy Apples,I loved candy apples as a child. I never knew they had cinnamon until I found this recipe. I was surprized when they turned out just like the ones at the Fair. I forget how many apples it covers so I just guessed 10.,This recipe resulted in the best candy apple I have ever eaten. And that says a lot, since I am not a candy apple lover. The first bite of this candy apple was just as it should be–crisp crunch from the candy coating with the coating holding up well and not falling off the apple, plus the flavor of the candy was just the right amount of heat from the red hots and a mild undertone of ground cinnamon. The only complaint I have is that as the dipped apples cooled, big bubbles formed at the base of the post entering the apple. I had read tips, where others recommended touching the candy to the post while dipping to keep the coating from sliding off the apple. I wonder if maybe this was a mistake, as it didn’t allow for the air pressure to escape as the apples cooled; hence the bubbles. Nevertheless, these apples tasted and looked perfect. I wrapped them in cellophane, tied them with a pretty bow and handed them out as favors for my son’s 1st birthday party. They were a hit! Thanks for sharing this recipe!,Well, at one point I was convinced that red hots never melt. They do. Then I was positive dry cinnamon cound not be stirred into hot candy. It can. What you end up with using this recipe is perfect cinnamon candy apples! Simply Lovely!!! Thanks for posting!!


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    Steps

    1
    Done

    Mix Sugar, Corn Syrup, Cinnamon Candies and Water in Large Pot.

    2
    Done

    Over Medium Heat, Stir Constantly Until Candies Are Melted (do not Boil).

    3
    Done

    Add Cinnamon and Food Coloring.

    4
    Done

    Boil Until Hard Crack Stage.

    5
    Done

    Turn Off Heat and Dip Apples (washed With Sticks).

    6
    Done

    Let Coating Cool Slightly While Twirling Apple. Make Sure the Coating Touches the Stick or It Will Slide of the Apple.

    7
    Done

    Place on Greased Cookie Sheet.

    8
    Done

    Pour Any Left Over Coating on a Greased Cookie Sheet to Break Apart For Candy Latter.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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