Cinnamon Sugar Candy Apples

Name: Cinnamon Sugar Candy Apples
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 8 medium apples (Granny Smith or Fuji work well); 2 cups granulated sugar; 1/2 cup light corn syrup; 1 teaspoon ground cinnamon; 1/2 cup water; 1 teaspoon vanilla extract; Lollipop sticks or wooden skewers

Highlighted under: Celebration Seasonal Food Ideas

I absolutely love making Cinnamon Sugar Candy Apples, especially when the weather turns crisp. There's something magical about the combination of the sweet candy coating mixed with the warm notes of cinnamon that makes these treats irresistible. When my family and friends come over, I can't help but bring out this recipe to indulge everyone in the joy of crunchy, sweet goodness. This simple creation turns a regular apple into something special, making it perfect for gatherings or just a cozy night in.

Created by

Isolde Bennett

Last updated on 2026-02-15T01:01:36.178Z

Making Cinnamon Sugar Candy Apples has become a delightful tradition in my kitchen every fall. With their lovely aroma wafting through the house, I can't resist sneaking a bite before they're even cooled. The key is to ensure your apples are dry before dipping them in the warm, gooey candy coating; this allows the sugar mixture to adhere perfectly.

I remember the first time I tried rolling the apples in cinnamon sugar right after dipping them in the syrup. The result was heavenly—a perfect blend of spice and sweetness. Now, it's a must-do for me every time!

Why You'll Love These Candy Apples
The delightful crunch of fresh apples paired with caramelized sweetness
Warm cinnamon flavor adds a cozy touch that's perfect for autumn
A fun and interactive treat that everyone loves to make and eat

The Importance of Selecting the Right Apples

Choosing the right type of apple is crucial for the best Cinnamon Sugar Candy Apples. Granny Smith apples are especially popular due to their tartness, which beautifully contrasts with the sweetness of the candy coating. If you prefer a sweeter treat, Fuji apples are an excellent choice as they have a crisp texture and naturally sweet flavor. Look for apples that are firm, fresh, and free from blemishes to ensure they hold up well during the candying process.

Another key factor is the size of the apples. Medium-sized apples, around 3 inches in diameter, work best as they are easier to handle and allow for better coating. If you’re serving a crowd, consider varying the apple sizes for visual appeal and to accommodate different taste preferences. A variety of apples can also provide interesting flavor combinations, making your candy apples even more delightful.

Mastering the Candy Coating Technique

For a successful candy coating, timing and temperature are everything. After combining the sugar, corn syrup, and water, you'll want to keep an eye on the mixture as it heats. Stir only until the sugar dissolves, then avoid stirring as it boils to prevent crystallization. Once it reaches the hard crack stage at 300°F, it will become clear and glossy—this is your cue to remove it from the heat promptly and add in the cinnamon.

When dipping the apples, work quickly to ensure an even coat. Ensure the apples are completely dry before dipping; any moisture will affect the candy's adhesion. After dipping, allow the excess candy to drip off by tilting the apple and gently tapping it against the side of the saucepan. This technique helps achieve a smooth finish and enhances the visual appeal of your candy apples.

Ingredients

For the Candy Apples

8 medium apples (Granny Smith or Fuji work well)
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon ground cinnamon
1/2 cup water
1 teaspoon vanilla extract
Lollipop sticks or wooden skewers

Make sure to wash the apples thoroughly and dry them to ensure the candy sticks well.

Instructions

Prepare the Apples

Wash and dry the apples thoroughly. Remove any stems and insert a lollipop stick into the top of each apple.

Make the Candy Coating

In a medium saucepan, combine the sugar, corn syrup, water, and vanilla extract. Cook over medium heat, stirring until the sugar is dissolved, then bring to a boil without stirring. Use a candy thermometer to monitor the temperature and wait until it reaches 300°F (hard crack stage).

Add Cinnamon

Once the candy mixture reaches the desired temperature, remove it from heat and quickly stir in the ground cinnamon.

Dip the Apples

Working quickly, dip each apple into the hot candy mixture, tilting the saucepan to coat the apples thoroughly. Allow the excess candy to drip off.

Cool and Serve

Place the coated apples onto a greased tray or parchment paper and let them cool completely before serving.

Store any leftover candy apples in a cool, dry place.

Pro Tips

For an extra touch, consider adding chopped nuts or sprinkles to the caramel coating before it hardens!

Storage and Serving Suggestions

Cinnamon Sugar Candy Apples are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. Avoid refrigerating them, as the moisture can cause the hard candy coating to become sticky. If you're making them ahead of time for an event, keep them in a cool, dry area and place parchment paper between the apples to prevent sticking.

For an elegant presentation, consider serving your candy apples on a decorative platter, possibly decorated with autumn leaves or sprinkles to enhance the fall theme. Pairing them with a caramel or chocolate dipping sauce can add an interactive element; guests will love the option to customize their flavors.

Troubleshooting Common Issues

If your candy coating becomes grainy or crystallized, it usually means that the sugar was stirred too much during cooking. To fix this, ensure you do not disturb the boiling mixture after the sugar dissolves. If crystallization occurs, consider adding a tablespoon of lemon juice to the mixture to help prevent it in future batches.

Another common issue is that the candy may not harden properly. This can happen if the temperature did not reach the hard crack stage. Always use a reliable candy thermometer and test the mixture by dropping a small amount into cold water; it should form a hard ball. If you find yourself struggling, don't hesitate to start a new batch, as achieving the right temperature is key to perfect candy apples.

Questions About Recipes

→ Can I use other types of apples?

Absolutely! Any firm apple variety will work, but I recommend tart options like Granny Smith for a delicious balance of flavors.

→ How do I store leftover candy apples?

Store them in an airtight container at room temperature, but they are best enjoyed fresh within a couple of days.

→ Can I replace granulated sugar with brown sugar?

For a richer flavor, you can use brown sugar instead, but be aware that it may alter the texture of the candy.

→ What can I do if my candy doesn't harden?

If the mixture doesn't reach the hard crack stage, it may remain sticky. Reheat the mixture and try again, ensuring it reaches 300°F.