Hot Cinnamon Candy Covered Apples Recipes

CINNAMON APPLES

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

CINNAMON RED-HOT CANDY STEWED APPLES

Steps:

• Cut peeled & cored apples into wedges.
• Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
• Over medium-high heat, bring to a boil, stirring constantly.
• Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
• Serve warm or at room temperature.

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.

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.

CHOCOLATE COVERED APPLES

Steps:

• Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
• Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.

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.

HOT CINNAMON CANDY COVERED APPLES

Steps:

• Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
• 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.
• 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.
• Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.