Cinnamon Sugar Candy Apples

Name: Cinnamon Sugar Candy Apples
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 6 medium apples, Granny Smith or your choice; 2 cups granulated sugar; 1/2 cup water; 1/2 teaspoon ground cinnamon; 1/4 teaspoon food coloring (optional); 1/2 teaspoon vanilla extract

Highlighted under: Sweet Inspirations

I love making Cinnamon Sugar Candy Apples, especially during the fall season. The sweet and slightly spicy aroma wafts through my kitchen as the apples are coated in the deliciously sticky candy mixture. It's such a nostalgic treat that reminds me of visiting fairs and autumn festivals. The crunch of the apple paired with the crispy, sugary coating is truly satisfying. Plus, it's a fun project to do with family or friends, bringing everyone together for a deliciously sweet experience.

Created by

Brielle Thompson

Last updated on 2026-02-15T06:33:36.113Z

When I first made these Cinnamon Sugar Candy Apples, I wasn't sure how the candy coating would come together, but to my delight, it turned out perfectly! I used a mixture of cinnamon and sugar to give that extra warm flavor that complements the tartness of the apples. The secret to getting that delectable crunch is ensuring your apples are completely dry before dipping them in the hot syrup.

I've learned that using fresh, crisp apples makes all the difference in achieving that satisfying bite. The result is a treat that’s not only visually stunning but also brings a smile with every crunchy, sweet bite. It's a perfect addition to any fall gathering!

Why You'll Love These
A delicious balance of sweet and spicy flavors
Perfectly crisp apples wrapped in a crunchy candy shell
Great for gatherings, parties, or as a fun fall treat

Key Techniques for Perfect Candy Apples

Making candy apples requires precise temperature control to achieve that perfect hard crack stage. Using a candy thermometer is crucial; aim for 300°F (150°C). When the syrup reaches this temperature, it should be clear and slightly glossy. If the syrup is undercooked, the candy might stay too sticky and fail to harden on the apples. Conversely, if it's overcooked, it can become too brittle and shatter instead of coating the apples nicely.

Another critical technique is to ensure that your apples are completely dry before dipping them in the syrup. Any moisture will prevent the candy from adhering properly, leading to a messy finish. To get a shiny candy coat, dip the apples quickly but completely, and allow the excess coating to drip off. This step is essential for creating a beautiful, smooth layer.

Choosing the Right Apples

The type of apple you choose significantly impacts the flavor and texture of your candy apples. Granny Smith apples are popular due to their tartness, which balances the sweetness of the candy. However, you can also experiment with Honeycrisp or Fuji apples for a sweeter treat. Just remember to select firm apples that are free from blemishes; any soft spots can lead to a mushy texture after coating.

If you prefer a less tart flavor, consider mixing different apple varieties. A combination of tart and sweet apples can provide a complex flavor profile that enhances the overall taste. Regardless of the variety, ensure that the apples are at room temperature before dipping, as cold apples can cause the candy coating to crack as it cools.

Serving and Storage Tips

Once your candy apples are fully cooled and the candy has hardened, they make a delightful seasonal treat. For serving, you can enjoy them fresh or even slice them for easy sharing at parties. They pair wonderfully with dips like caramel or chocolate for added indulgence. Displaying them on a rustic wooden board or in a clear jar can also make for an appealing centerpiece at gatherings.

If you find yourself with leftover candy apples, store them in a cool, dry place in an airtight container. This helps maintain their crunch. However, keep them separate to avoid any sticking. If you'd like to keep them for longer, consider wrapping them individually in parchment paper, which protects the candy coating and adds a charming touch.

Ingredients

For the Candy Apples

6 medium apples, Granny Smith or your choice
2 cups granulated sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon food coloring (optional)
1/2 teaspoon vanilla extract

Make sure to wash and dry the apples thoroughly before beginning.

Instructions

Prepare the Apples

Wash and dry the apples thoroughly and remove any stems. Insert sticks into the tops of the apples and set aside.

Make the Candy Coating

In a medium saucepan, combine sugar, water, ground cinnamon, and food coloring (if using). Heat over medium flame until the sugar dissolves, then increase to high heat and boil without stirring until the mixture reaches the hard crack stage (about 300°F or 150°C). Remove from heat and stir in vanilla extract.

Coat the Apples

Quickly dip each apple into the hot syrup, ensuring it's fully coated. Rotate it to let the excess drip off and place on a parchment-lined baking sheet.

Let Them Cool

Allow the coated apples to cool completely at room temperature until the candy hardens, about 10 minutes.

Once cooled, serve and enjoy your Cinnamon Sugar Candy Apples!

Pro Tips

For an extra touch, sprinkle some crushed nuts on the candy coating before it hardens.
Also, work quickly when dipping the apples, as the candy hardens fast.

Ingredient Insights

Granulated sugar is essential for achieving the right texture and level of sweetness in your candy coating. It's best to use white granulated sugar, as brown sugar will alter the flavor and color of the candy. If you prefer a slightly coarser texture, consider using a mix of granulated sugar and a touch of corn syrup to enhance blendability and shine.

Ground cinnamon brings not only warmth but also a hint of spice, which elevates the candy apples to a new level. If you're looking for a twist, you can experiment with other spices like nutmeg or pumpkin pie spice for a seasonal flavor. Just be cautious to not overpower the sugary sweetness.

Troubleshooting Common Issues

If your candy apples don’t seem to set properly, it might be due to the temperature. Ensure that the syrup reaches the hard crack stage, as mentioned earlier. If they're too sticky despite being cooled, it might help to refrigerate them for a short period; just be sure not to leave them in too long as moisture can cause the coating to soften.

Another common issue can be uneven coating. To remedy this, dip the apples in the syrup a second time after the initial layer has set. This adds another layer of candy, making it thicker and more visually appealing. Make sure to rotate the apples while dipping to prevent any pooling of syrup.

Fun Variations to Try

To take your candy apples to the next level, think about adding a topping after the initial coating goes on. Crushed nuts, sprinkles, or even shredded coconut can provide texture and visual appeal. Simply sprinkle these toppings while the candy coating is still warm and tacky to ensure they stick well.

For an extra flavor boost, you could infuse the syrup with extracts or flavored oils. Coconut extract can add a tropical twist, or try using almond extract for a nutty flavor profile. Just a teaspoon can create a delightful surprise in every bite!

Questions About Recipes

→ Can I use other types of apples?

Yes, feel free to use any type of apple you love, though tart apples work well to balance the sweetness.

→ How do I store the candy apples?

Store them in a cool, dry place for up to three days, but they are best enjoyed fresh!

→ What can I use instead of cinnamon?

You can use pumpkin spice or nutmeg for a different flavor profile if you prefer.

→ Can I make these ahead of time?

It's best to make these candy apples the same day you'll serve them for optimal freshness and crunch.