Glossy Cinnamon Candy Apples

Name: Glossy Cinnamon Candy Apples
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups granulated sugar; 1 cup water; 1/2 teaspoon cinnamon; 1/4 teaspoon red food coloring (optional); 8 medium-sized apples (Granny Smith or your choice); Wooden sticks or skewers; Crushed nuts or sprinkles (optional, for garnish)

Highlighted under: Creative Baking Favorites

I absolutely love making Glossy Cinnamon Candy Apples, especially during the fall season! Every time I prepare these stunning treats, the sweet aroma fills my kitchen as the sugar melts and caramelizes with a hint of cinnamon. The glossy finish not only makes them visually appealing, but the crunchy outer layer contrasts delightfully with the tartness of the apples. Whether for a festive gathering or just to satisfy my sweet tooth, these candy apples never fail to impress!

Created by

Cassandra Reed

Last updated on 2026-02-16T03:13:36.638Z

When I first tried making candy apples, I was mesmerized by how the sugar turned into a shiny coat around the apples. The trick is achieving the perfect temperature while melting the sugar; I recommend using a candy thermometer. This ensures that your candy reaches the hard crack stage, which is key to giving those glossy results!

I've experimented with various flavors, but the warm cinnamon truly elevates the classic taste. I also like to dip my apples in crushed nuts or sprinkles right after coating them in the candy for an extra crunch. It’s the perfect combination of flavors and textures!

Why You'll Love These Candy Apples
The stunning glossy finish that makes them a showstopper
A delightful blend of sweet and spicy flavors
Perfect for holiday treats or entertaining guests

Choosing the Right Apples

Using the right type of apple is crucial for achieving the perfect candy apple. Granny Smith apples are my go-to choice because their tartness balances the sweetness of the candy coating beautifully. You can also experiment with other varieties like Honeycrisp or Fuji, which offer a different flavor profile. Just ensure that the apples you choose are firm and not overly ripe, as soft apples may lose their shape and texture during dipping.

Another essential step is to remove any wax from the apples, which can prevent the candy coating from adhering properly. A quick rinse under hot water followed by a careful scrub with a vegetable brush will do the trick. This extra effort ensures a smooth, glossy finish, making your candy apples not just tasty but visually stunning as well.

Mastering the Candy Coating

The key to achieving a perfect candy coating lies in precise temperature control. Use a reliable candy thermometer to monitor the syrup as it boils. You want to reach exactly 300°F for the hard crack stage; any lower, and the coating will remain sticky, while higher temperatures can lead to burnt sugar. If you notice the syrup starting to turn a darker hue before reaching the target temperature, reduce the heat slightly to prevent burning.

Once your candy coating reaches 300°F, work quickly but carefully when dipping the apples. The ideal time for dipping is when the syrup is bubbling vigorously but not excessively, as this allows for an even coat while preventing the syrup from hardening too fast. If you find that the coating is difficult to work with, it might be too thick; adding a tiny splash of water and gently reheating can help restore the right consistency.

Storage and Presentation Tips

After the candy apples have cooled and set, it's important to store them properly to maintain their glossy finish. Ideally, place them in a cool, dry area to prevent the coating from getting sticky. If you need to keep them for a longer time, individual wrapping in wax paper or placing them in a container lined with parchment can help keep moisture at bay. Avoid refrigeration, as it can cause condensation that dulls the shine.

For a festive presentation, consider serving these candy apples on decorative platters or skewers with colorful sprinkles and nuts for added flair. They also make delightful gifts when wrapped in clear cellophane with a ribbon. If you're feeling adventurous, try drizzling melted chocolate over the hardened candy coating for an enticing flavor twist!

Ingredients

For the Candy Coating

2 cups granulated sugar
1 cup water
1/2 teaspoon cinnamon
1/4 teaspoon red food coloring (optional)

For the Apples

8 medium-sized apples (Granny Smith or your choice)
Wooden sticks or skewers
Crushed nuts or sprinkles (optional, for garnish)

Make sure to wash and dry the apples thoroughly to ensure the candy adheres properly.

Instructions

Prepare the Apples

Wash the apples well and dry them completely. Insert a wooden stick into the top of each apple, leaving enough of the stick exposed for easy handling.

Make the Candy Coating

In a saucepan, combine sugar, water, and cinnamon. Heat over medium until the sugar dissolves, then bring to a boil without stirring. Monitor the temperature with a candy thermometer; cook until it reaches 300°F (hard crack stage).

Coat the Apples

Once the syrup reaches the desired temperature, carefully dip each apple into the candy coating, swirling to coat evenly. Allow excess syrup to drip off.

Set and Garnish

Place the coated apples on a parchment-lined surface. If desired, sprinkle with crushed nuts or sprinkles before the coating hardens.

Cool and Enjoy

Let the candy apples cool for at least 30 minutes before serving. Enjoy your glossy candy apples as a treat or gift!

These apples can be stored in a cool, dry place for up to 3 days, but they're best enjoyed fresh.

Pro Tips

If you want to customize your candy apples, try adding different flavors like vanilla or almond extract to the syrup. Be cautious when handling hot sugar
it can cause burns!

Common Troubleshooting Tips

If your candy coating isn't setting properly, it could be due to humidity in the air—sugar and moisture do not mix well. If you live in a humid climate, try making candy apples on a drier day, or keep your kitchen vents on to reduce moisture levels. Additionally, if your syrup starts to crystallize before it reaches the desired temperature, try gently swirling the pan instead of stirring, as this can help distribute heat evenly without promoting crystallization.

On the other hand, if your candy apples are turning too soft after coating, this might indicate that the syrup wasn't heated long enough. To remedy future batches, ensure you hold the temperature consistently at 300°F, and perhaps even test a small drizzle on a plate to check for hardening before dipping all your apples.

Variations and Flavor Ideas

For a fun twist on the classic cinnamon flavor, consider infusing the candy coating with other spices like nutmeg or ginger. You could also mix in flavor extracts such as vanilla or almond for an aromatic surprise. Remember to keep the quantities minimal—a teaspoon will usually suffice to ensure the main cinnamon flavor remains front and center.

Another idea is to incorporate colored candy melts or chocolate in place of some of the sugar for a vibrant look and distinctive taste. Mixing colors can create a gorgeous marbled appearance on your candy apples, perfect for festive gatherings or themed parties!

Questions About Recipes

→ Can I use different types of apples?

Absolutely! While Granny Smith apples provide a nice tartness, feel free to use whatever variety you prefer.

→ How do I know when the syrup reaches the right temperature?

Use a candy thermometer to check the syrup; it should reach 300°F for hard crack stage, ensuring a glossy finish.

→ Can I add flavors to the candy coating?

Yes! Add extracts like vanilla or almond to the syrup for unique flavor variations.

→ How can I store leftover candy apples?

Store them in a cool, dry area in a single layer, preferably on parchment paper. They are best enjoyed fresh.