Homemade Candy Apples With Cinnamon Sugar

Name: Homemade Candy Apples With Cinnamon Sugar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 8 medium apples (such as Granny Smith or Honeycrisp); 2 cups granulated sugar; 1/2 cup light corn syrup; 1/2 cup water; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Wooden sticks or skewers for dipping; Optional: food coloring for a festive touch

Highlighted under: Oven-Crafted Sweets

I love making homemade candy apples, especially when the air turns crisp in autumn. The combination of crunchy apples with a glossy, sweet cinnamon-infused coating brings back memories of childhood fairs. This recipe allows me to revisit that joyful moment and share it with family and friends. The magic happens when the hot sugar syrup envelops each apple perfectly. Trust me, this treat is not just for kids; anyone can enjoy these delightful snacks, whether for a party or a cozy family evening at home.

Created by

Riley Dawson

Last updated on 2026-01-24T10:01:17.027Z

Each time I prepare homemade candy apples, I am transported back to my childhood. I remember the excitement of carnival games, the sweet smell of caramel, and, of course, that irresistible glossy finish on the apples. By using high-quality ingredients, I ensure that the flavors truly pop. The coating is not only visually stunning but also adds a delightful crunch, making each bite an experience to savor.

I've learned that achieving the perfect candy coating requires careful temperature control while making the syrup. A candy thermometer is essential; without it, the sugar can easily burn, leading to a less appealing taste. Trust in the timing, and your efforts will yield beautifully coated apples that everyone will love!

Why You'll Love These Candy Apples
Bright, glossy finish that looks stunning on any table
Sweet and cinnamon-spiced coating that adds a twist to the classic apple
Fun and easy to make, perfect for gatherings and fall festivities

The Importance of Apple Selection

Choosing the right apples is crucial for making the best candy apples. Firm varieties like Granny Smith or Honeycrisp not only lend a delightful tartness that balances the sweetness of the candy but also hold up well during the coating process. You want apples that are crisp and fresh, as they will give you that satisfying crunch with every bite. Just make sure they are free from blemishes and bruises to ensure a beautiful finish.

If you're looking to experiment, you can also try other apple varieties like Fuji or Gala, which offer different sweetness levels. Just be aware that softer apples may cause the candy coating to slide off or result in a less satisfying texture. The goal is a sturdy apple that can withstand the thick syrup while still providing that enjoyable crunch.

Perfecting the Sugar Syrup

The sugar syrup is the star of the show when making candy apples. Cooking it to the right temperature—300°F for hard crack stage—is essential. Use a reliable candy thermometer and avoid stirring the mixture once it begins to boil, as stirring can cause the sugar to crystallize, leading to a grainy texture. Instead, gently swirl the pan if needed, monitoring the temperature closely to achieve that glossy finish.

If you’re concerned about burning the syrup, keep the heat at a medium level and be patient. The entire cooking process should take about 10 minutes, but if you notice the syrup beginning to darken too quickly, lower the heat immediately. A perfectly cooked syrup will flow smoothly off the apple, creating an even, thick coat. If you achieve a too-cool syrup, it may not stick well; too hot, and it can become hard and challenging to work with.

Ingredients

Gather these simple ingredients to bring your candy apples to life:

Ingredients

8 medium apples (such as Granny Smith or Honeycrisp)
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon salt
Wooden sticks or skewers for dipping
Optional: food coloring for a festive touch

Instructions

Follow these steps to create your delicious candy apples:

Prepare the Apples

Wash and dry the apples thoroughly. Insert a wooden stick or skewer into the stem end of each apple, making sure it is secure.

Make the Syrup

In a medium saucepan, combine the granulated sugar, corn syrup, water, cinnamon, and salt. Stir the mixture over medium heat until the sugar dissolves.

Cook the Syrup

Continue to cook the mixture without stirring until it reaches 300°F (hard crack stage) on a candy thermometer, which should take about 10 minutes.

Coat the Apples

Remove the syrup from heat and, if desired, add food coloring. Quickly dip each apple into the hot syrup, twisting to ensure an even coating. Let excess syrup drip off.

Cool and Set

Place the coated apples on parchment paper to cool and set for about 10 minutes. Enjoy your sweet treat!

Pro Tips

For an extra touch, consider rolling your coated apples in crushed nuts or sprinkles before they set. This adds texture and visual appeal.

Storage and Make-Ahead Tips

Candy apples are best enjoyed fresh but can be stored for up to three days in an airtight container at room temperature. Avoid refrigeration, as it can cause the coating to become sticky or weep. If you want to prepare them ahead of time, consider making the syrup and coating the apples on the same day. This way, you maintain the crunchiness and impeccable shine that makes these treats so appealing.

For an added twist, you can customize the coating by rolling the finished apples in crushed nuts, sprinkles, or even desiccated coconut before the syrup sets. This not only enhances the visual appeal but also adds additional flavors and textures that can elevate your candy apples.

Troubleshooting Common Issues

If the syrup doesn’t stick well to the apples, it could be due to the apples being too wet. Ensure they are thoroughly dried after washing, as moisture can prevent proper adhesion. Additionally, if the syrup is too cool when you dip the apples, it will not create that glossy coating you desire. Always check the temperature before dipping, aiming for that hard crack stage.

Sometimes, the syrup may crystallize or develop a grainy texture. If this happens, you can attempt to salvage it by adding a small amount of water and reheating it on low until it becomes smooth again. Using a clean pot and tools during preparation can also help avoid unwanted crystallization, so make sure to keep everything tidy to ensure a perfect outcome.

Questions About Recipes

→ Can I use other types of fruit?

Yes, but apples work best due to their sturdy nature. Pears or firm peaches can also be used.

→ How do I store leftover candy apples?

Store them in a cool, dry place, preferably in a single layer to avoid sticking.

→ Can I make candy apples in advance?

It's best to make them the same day for optimal freshness and texture.

→ What if the candy coating is too hard?

If the coating becomes too hard to chew, it's likely cooked too long. Aim for the hard crack stage for the best texture.