Cinnamon Candied Apples Recipes

RED HOT CINNAMON APPLES - A RED HOT APPLES RECIPE

Steps:

• In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat.
• Peel and quarter apples.
• Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.
• Continue to cook and stir apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking. Stir often.
• Gently ladle apples into a serving dish, and let cool. If desired, top with chopped pecans.

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

CANDY APPLES RECIPE

Steps:

• 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.

CANDY CINNAMON APPLES

Steps:

• Preheat oven to 350 degrees.
• Core apples, peel halfway down.
• Place apples in pyrex baking dish.
• Mix sugar, cinnamon candies, food coloring, and water in saucepan.
• Heat until sugar and cadies are dissolved.
• Pour sugar mixture over apples.
• Bake approximately 1 hour basting every 10-15 minutes.

DONNA'S CANDIED APPLES

Steps:

• In a medium nonstick pan, dissolve the cinnamon candies in water over low heat. Peel, core and cut the apples in 1/2 lengthwise. Once the candy has dissolved arrange the apples, flat side down, in the pan. Cook on low to medium heat until the apples are tender; turning often, about for about 45 minutes. The apples should be the color of the candy. When ready transfer to a serving platter and let cool.
• Once apples have cooled dollop 1 teaspoon of the Cream Cheese Topping on each apple. Garnish with a small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving.
• Add all the ingredients to a small bowl and thoroughly combine with a hand-held mixer. Topping should be stiff. Refrigerate until ready to use.

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.

BAKED CINNAMON APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer apple slices in the bottom of an 8-inch glass baking dish.
• Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat 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 stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.