Cinnamon-Cider Candied Apples

Cinnamon-Cider Candied Apples Recipe
Photo: Romulo Yanes; Styling: Rachel Haas
Wash apples well to remove any waxy coating, and dry thoroughly before dipping them. Work quickly, but if the syrup begins to set, you can reheat it over low heat to liquefy.

Yield:

Serves 12 (serving size: 1 apple)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 272
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 64.1 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 23 mg
Calcium 7 mg

Ingredients

Cooking spray
1 3/4 cups apple cider
1/2 cup brandy
2/3 cup cinnamon-flavored candies (such as red hots)
1 3/4 cups sugar
1/8 teaspoon kosher salt
12 wooden craft sticks
12 small Granny Smith apples, washed and dried

Preparation

1. Line a baking sheet with parchment paper; coat paper with cooking spray. Combine cider and brandy in a small saucepan; bring to a boil. Cook until reduced to 3/4 cup (about 14 minutes). Add candies to pan, stirring constantly until melted. Add sugar and salt, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 310° (about 8 minutes). Remove from heat; let cool to 210° (about 15 minutes).

2. Stick craft sticks in apples; dip apples in hot syrup. Place apples on prepared baking sheet; cool until set.

Julianna Grimes,

Cooking Light

October 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note