What’s the first thing that comes to your mind when you see a candy apple? My first thought is Halloweens of the past. Back when I was a kid (and dinosaurs roamed the earth), we had the luxury of going door-to-door and collecting all sorts of treats. I don’t think my parents ever worried about whose door we were knocking on. But, honestly, they probably should have worried–because, let me tell you, I collected ALL the treats–and ate them without a thought. And I would do the same with these Red Hot Candy Apples. Seriously–magical fall goodness here.
In all honesty, two of my favorite treats on Halloween were candy apples and homemade popcorn balls. So, I searched through my old hand-me-down recipes and tweaked the one my mom used to make into Red Hot Candy Apples.
The real secret to these is the extra cinnamon. Don’t forget that part. For some reason, it makes the candy LEAP into your mouth. So, don’t forget that. You’ll be sorry if you do. LOL!
I hope you and yours enjoy these treats as much as I have. And, if you can’t make them RIGHT. THIS. SECOND. then you should pin it and save it for when you can–because you’re going to want to try these. Trust me.
- 1 dozen small Apples at room temperature (the usual choice is Red Delicious Apples, but my preference is Pink Lady Apples--they are always tart, juicy, and crisp)
- 1 dozen Lollipop Sticks or cut and cleaned twigs
- 3 cups granulated Sugar
- 3 / 4 cup Light Corn Syrup
- 1-1/2 cups Water
- 3 / 4 cup Cinnamon Imperial Candies
- 1-1/2 teaspoons Ground Cinnamon
- 3 / 4 teaspoon Red Food Color
- Wash the room temperature apples, remove the stems, and place on paper towels to drain.
- Cover a large baking sheet with wax paper and coat the paper with cooking spray.
- Using a soft cloth or paper towel, completely dry the apples (this step is very important). If the apples are not dry, the hot candy may splatter when the apple is inserted in it.
- Place a Lollipop Stick or Twig into the stem end of each apple, pushing each about halfway through the apple.
- Combine the granulated Sugar and Cinnamon in a medium saucepan.
- Add the Corn Syrup, Water, Cinnamon Imperials, and Vanilla. Place over medium heat and stir continually until the sugar is dissolved.
- Clip a candy thermometer to the saucepan, bring the mixture to a boil and continue to stir frequently until all the candies are dissolved and the mixture reaches 285⁰.
- Remove from heat and let the mixture sit for about a minute until some of the bubbles have dissipated.
- Working quickly, dip each apple into the hot syrup and spin to coat.
- Withdraw the apple and continue to hold over the saucepan to let some of the syrup drip back into the pan.
- Move the coated apple to the was-paper covered baking sheet.
- Allow the apples to cool to room temperature.
- Place in an airtight container to store for a couple of days only.