Cinnamon Candied Apple Slices Recipes

RED CANDY APPLE SLICES

Steps:

• Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside.
• In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red.
• Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple.
• Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice.

SPICED APPLE RINGS

Steps:

• Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.
• In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).
• Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.
• Drain apples and add to hot syrup, and cook for 5 minutes.
• Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace.
• Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace.
• Process pint or quart size jars in a boiling water bath for 20 minutes .
• Adjust time according to your altitude.
• NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

SKILLET APPLES WITH CINNAMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.

HOT CINNAMON CANDY COVERED APPLES

Steps:

• Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
• Remove stems from apples and rinse them thoroughly. Spear each apple through the bottom with a rounded wooden craft stick. Dry thoroughly and set aside.
• In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium-high. Continue to boil, stirring so as not to burn, until mixture reaches 300 degrees F (150 degrees C). Remove from heat, and while stirring, add food coloring and cinnamon oil.
• Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.

CANDIED APPLES

Steps:

• In a small saucepan set over medium heat, combine sugar, corn syrup, and 1/2 cup water. Gently stir with a fork just until sugar is dissolved. Raise heat to medium-high and bring to a boil.
• Add cinnamon candies to pot and continue boiling, washing down the sides of the saucepan with a wet pastry brush occasionally to prevent sugars from crystallizing.
• When mixture registers 302 degrees (hard crack) on a candy thermometer, remove from heat and stir in food coloring. Let stand until candy stops boiling and settles in bottom of saucepan, 1-2 minutes.
• Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Insert candy apple sticks or wooden craft sticks into stem end of apples. Carefully tilt pan and dip apples into candy, swirling to coat all sides. Allow excess candy to fall back into saucepan; transfer apples to prepared baking sheet to cool and harden.

STOVETOP CINNAMON APPLES

Steps:

• In a medium saucepan or deep skillet bring your water and sugar to a simmer while you prepare the apples.
• Peel your apples. I cut the apples into four quarters and then remove the core. Then I cut each quarter into three or four slices.
• Once the water is simmering, carefully add a single layer of apples to the water and sugar. You don't have to do too much to them after they are in the water.
• Check at the 10 minute mark. You can turn the apple slices over if they aren't done yet.
• After 15 or 20 minutes, the apple slices will look translucent and be cooked all the way through.
• Lift them out of the sauce with a slotted spoon and put them in your serving dish.
• Sprinkle with cinnamon.
• Add another layer of apples to the water and sugar mixture and cook as before.
• When these are done, lift them out with a slotted spoon and add to the apples in the serving dish.
• Sprinkle cinnamon on the top.
• Refrigerate any leftovers and enjoy later.

CANDY APPLES RECIPE

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.
• Wash and dry apples carefully. Make sure that no water remains on the apples.
• Remove stems and firmly stick skewers in stem ends.
• Combine sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.
• Stir until sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 F on a candy thermometer .
• Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
• Once candy reaches 250 F, add cinnamon candies and stir briefly until candies melt and incorporate into sugar syrup.
• Continue to cook candy coating, occasionally washing down sides with wet pastry brush, until mixture reaches 285 F.
• Remove pan from heat and stir mixture so that it is smooth and even.
• Immediately start to dip apples. Hold an apple by skewer and dip in candy coating, tilting pan at an angle and rotating apple to cover it completely with a smooth, even layer of red candy.
• Pull apple out of pan and twirl it to remove any excess. Set it stick-side up on prepared baking sheet.
• Repeat with remaining apples.
• Allow apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.