Description

Prep Time: 15 minutes Cook Time: 15 minutes Cooling Time: 30 minutes Total Time: 1 hour Servings: 6 Calories: Approximately 210 per serving

Ingredients

Scale

Here’s a breakdown of what goes into these crunchy cinnamon candy apple rings and why each ingredient plays a role.

For the Apple Rings

3 medium firm apples, such as Granny Smith or Honeycrisp — Firm, crisp apples hold up best to the hot candy coating; tart Granny Smith apples balance the sweetness beautifully.
1 tablespoon lemon juice — Helps prevent the sliced apples from browning.
1 cup granulated sugar — Forms the base of the hard candy coating.
½ cup light corn syrup — Prevents the sugar from crystallizing and helps create a smooth, glossy candy shell.
¼ cup water — Helps dissolve the sugar and cook the syrup evenly.
½ teaspoon cinnamon extract or cinnamon oil formulated for candy making — Provides the bold, spicy cinnamon-candy flavor; use oil or extract specifically made for candy, as it’s more concentrated than baking extract.
¼ teaspoon red gel food coloring, or as needed — Gives the candy shell its vibrant, glossy red color.

Optional for Extra Cinnamon Flavor

⅛ teaspoon ground cinnamon — Adds a subtle, warm cinnamon note.
A few drops additional cinnamon candy oil — For an even bolder cinnamon kick.

For Preparation

Parchment paper or a silicone baking mat — Provides a nonstick surface for the candy to harden on.
Wooden skewers or candy sticks, optional — Can be used to make the apple rings easier to dip and hold.

Instructions

This recipe involves cooking candy to a high temperature, so careful attention is important. Here’s exactly how to make it.

Step 1: Prepare the Apples

Wash and thoroughly dry the apples. Remove the cores and slice the apples crosswise into rings about ¼ inch thick. You can use an apple corer to remove the center before slicing or cut the rings first and remove the seeds individually.

Step 2: Prevent Browning

Lightly brush the apple rings with lemon juice to help prevent browning. Pat them completely dry with paper towels. Any excess moisture can interfere with the candy coating.

Step 3: Prepare the Baking Surface

Line a baking sheet with parchment paper or a silicone baking mat. Lightly grease the surface if needed to make removing the finished candy easier.

Step 4: Start the Candy Syrup

Combine the granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves.

Step 5: Cook to Hard-Crack Stage

Attach a candy thermometer to the saucepan without letting its tip touch the bottom. Bring the mixture to a boil without stirring. Cook until it reaches 300°F, the hard-crack stage. This usually takes several minutes, depending on your stove and pan.

Step 6: Add the Cinnamon Flavor

Remove the saucepan from the heat. Carefully stir in the red gel food coloring and cinnamon extract or candy oil. Add the cinnamon flavor gradually because concentrated candy oils can be very strong.

Step 7: Dip the Apple Rings

Working carefully, use a fork or dipping tool to coat each completely dry apple ring in the hot candy mixture. Allow excess coating to drip back into the saucepan, then place each ring on the prepared baking sheet.

Step 8: Let the Candy Harden

Leave the coated apple rings undisturbed at room temperature until the candy shell becomes firm and crisp, usually 15–30 minutes.

Step 9: Serve

Once completely cooled, carefully remove the rings from the parchment or silicone mat. Arrange them on a serving platter and enjoy the crunchy cinnamon coating with the fresh apple center.

Candy-Making Safety

Candy syrup cooked to 300°F is extremely hot and can cause severe burns. Keep these precautions in mind:

Keep children and pets away from the cooking area.
Avoid touching or tasting the hot syrup.
Never attempt to handle or wipe up spilled candy until it has cooled completely.
Use a heavy-bottomed saucepan and a long-handled dipping tool or fork.
Add flavoring and coloring carefully, as hot syrup can steam and spatter.