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Red Cinnamon Apples Recipe

Red Cinnamon Apples

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on June 29, 2009

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    this resipce was really good. i didnt wait until the sugar,corn syrup and water turned brown caramel though....i just waited until it reached 250 degrees, and it was a super light caramel color. it was really easy to do and my boyfriend really liked them, since i made them for him anyway.
    but yeah, this recipe was really good!

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  • on November 05, 2008

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    This may be the recipe that my family wanted: a red cinnamon candy apple similar to the ones at the county fair with the firmness and texture of caramel. The ones sold in a nearby store are tasteless except for the nuts (urgh. My family hates the hard candy and unflavored chewy candy apples. My results so far with this recipe is a firm candy coating with excess settling downward. My experiments with my hard candy apple recipe to make a firm candy apple was not as good. Hope this recipe works for my family.
    1. Recipe works well as stated but needs a more descriptive name with words such as chewy candy in it.
    2. Easy to follow directions with lessened chances of messing up. (It reached 250@F with a light golden color. Needs to state to prepare pan and apples prior to starting to cook the candy. Apples need to be washed, wax removed, and dried prior to inserting the stick.
    3. Hint: wrap these up if not used in a few hours. Moisture loves the candy.
    4. Those who require the (brittle hard-crack stage hard candy coating may increase corn syrup to 1 cup and decrease water to 1/2 cup and cook to 285@F without stirring after the sugar is dissolved. Also use 6 drops hard candy flavoring and 15 drops coloring. Warning: crunching into this hard candy coating results in sharp shards.

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  • on October 21, 2008

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    You cannot harden syrup into candy at 250 degrees. You need to get up to around 300 for that. I tried this recipe anyways, against my better judgement - what a mess! These apples are so sticky they will definitely pull any fillings you have out of your teeth! The flavor was pretty weak as well. Don't waste your time on this one or any others that call for a low temp. if you want a hard candy coating.
    Tonya

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  • on October 18, 2008

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    Ha! My daughter's tooth actually came out after trying to bite into one of these! She said it wasn't even that loose yet.
    Anyhow, I had pretty good luck with it...I removed it from the heat when it was golden (not caramel colored and the flavor was great. I halved the recipe (I only had 4 apples. But, the candy hardened so quickly that only the first one was really pretty...and I didn't have enough for the 4th one. I wish I could have gotten it on a bit thinner. But, I imagine it would shatter all over the place. We are going to do caramel apples next time. But, it did taste yummy.

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  • on June 04, 2008

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    This recipe works very well. Many stated that it had a yucky taste. It can and will if you burn the sugar as I did in my first attempt. In my second try I only let my candy coating reach 230 degrees. The corn syrup mixture was a light brown color rather than dark. I took it off the burner and it raised to 240 before the pan started cooling. This was the perfect temp and the result was a exquisite tasting candy apple.

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  • on October 26, 2007

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    It was the best recipe that I have ever had. It brought back childhood memories.

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  • on September 23, 2007

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    It took longer to boil the sugar mixture then described, but once I got it, it was really good.

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  • on July 05, 2007

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    also awesome

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  • on June 30, 2007

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    These where Awesome . Reminded me of being 16 and going to the fair . I loved them :

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  • on June 21, 2007

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    THESE APPLES WERE SO EASY TO MAKE AND THEY TASTE LIKE RED HOTS BUT THEY'RE ALOT BETTER FOR YOU BECAUSE IT FRUIT..HAHAHAHA!

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