Glossy Cinnamon Candy Apples

Name: Glossy Cinnamon Candy Apples
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium apples (Granny Smith or your choice); 2 cups granulated sugar; 1/2 cup water; 1/2 teaspoon ground cinnamon; 1/4 teaspoon red food coloring (optional); Wooden sticks or skewers

Highlighted under: Dessert Magic

I absolutely love making Glossy Cinnamon Candy Apples, especially during the fall season! The sweet aroma of cinnamon wafting through my kitchen as the candy melts is simply irresistible. When I first tried this recipe, I was amazed by how easy it was to create these dazzling treats at home. The glossy finish combined with the crunchy texture of the apple makes for a delightful snack that both kids and adults enjoy. Plus, they’re perfect for parties or as a fun family project on a chilly afternoon.

Created by

Harriet Mason

Last updated on 2026-02-16T09:09:37.049Z

When I first made these candy apples, I was thrilled with how well they turned out! I experimented with the candy coating, ensuring it reached the perfect consistency. The blend of cinnamon and sugar created a wonderful aroma that made my mouth water. I learned that dipping the apples in hot candy quickly helps to create a glossy finish that is as beautiful as it is delicious.

One tip that I found particularly helpful is to use a candy thermometer to monitor the temperature of the sugar mixture. This small detail helps prevent the candy from crystallizing, ensuring a smooth coating. These candy apples turned into an instant favorite at our gatherings, and I can’t wait to share them with family and friends!

Why You Will Love This Recipe
The shiny candy coating that glistens in the light
Bursting cinnamon flavor that elevates the classic treat
Perfectly crunchy apples that provide a refreshing contrast

Choosing the Right Apples

When making Glossy Cinnamon Candy Apples, selecting the right type of apple is essential. Granny Smith apples are highly recommended due to their tartness, which beautifully balances the sweetness of the candy coating. Other good options include Fuji or Honeycrisp apples, both of which provide a satisfying crunch. If you're trying different varieties, ensure they have a firm texture; softer apples can lead to mushy outcomes, especially after being coated and cooled.

Before starting the candy process, allow the apples to reach room temperature. Cold apples can cause the candy to harden too quickly, preventing a smooth coating. If you find your apples are too shiny or waxy, a gentle wash with warm water can help remove any waxy residues, ensuring the candy adheres perfectly.

Mastering the Candy Coating

The success of your candy coating hinges on reaching the correct temperature, specifically 300°F, also known as the hard crack stage. Use a reliable candy thermometer for accuracy, as this will help you achieve that perfect glossy texture. I recommend stirring gently at the outset to dissolve the sugar, but avoid stirring once boiling—this can cause sugar crystals to form, ruining the glossy finish you want.

Be aware that the candy will become very hot, so take care when dipping the apples. An optional tip is to tilt the saucepan slightly to make it easier to fully submerge the apples. After dipping, allow the excess candy to drip back into the pot. If you notice the candy starting to thicken too much before you're done dipping, you can gently reheat it on low heat to bring it back to the desired consistency.

Cooling and Storing Your Candy Apples

After dipping, it’s crucial to let the candy-coated apples sit on parchment paper until fully cooled. This process takes about 10 minutes, during which the candy will harden into a shiny shell. Monitor them closely; once they have a firm feel but are still slightly warm, they are ready to enjoy. Avoid placing them in the fridge, as humidity can cause the candy coating to sweat and lose its sheen.

If you want to make these apples ahead of time, they can be stored in a cool, dry place. Using an airtight container will help preserve their freshness for 2–3 days. However, keep in mind that exposure to humidity can lead to a slightly sticky coating over time, so try to consume them relatively soon for the best texture.

Ingredients

Gather all your ingredients before you start for a smoother cooking experience.

Ingredients

4 medium apples (Granny Smith or your choice)
2 cups granulated sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon red food coloring (optional)
Wooden sticks or skewers

Make sure to wash the apples thoroughly to remove any wax before dipping.

Instructions

Prepare your workspace by laying out parchment paper for the cooled candy apples.

Prepare the Apples

Wash and dry the apples completely. Insert a wooden stick into the top of each apple.

Make the Candy Coating

In a saucepan, combine sugar, water, cinnamon, and red food coloring. Stir until dissolved and bring to a boil over medium heat.

Cook the Mixture

Continue boiling the mixture without stirring until it reaches 300°F (hard crack stage) on a candy thermometer.

Dip the Apples

Remove from heat and quickly dip each apple into the hot candy, rotating to coat completely. Let the excess drip off.

Cool the Apples

Place the coated apples onto parchment paper to cool and harden for about 10 minutes before serving.

Enjoy these delightful treats as a wonderful snack or dessert!

Pro Tips

For an extra touch, sprinkle some crushed nuts on the apples right after dipping them in the candy coating for added texture and flavor.

Flavor Enhancements

If you're looking to elevate your candy apples even further, consider experimenting with additional flavorings. A dash of vanilla extract can add depth to the candy as it cooks. Alternatively, you can incorporate a little nutmeg or ginger along with the cinnamon for a spicier blend. Remember, a little goes a long way, so start with a small amount and adjust to your taste.

For a gourmet twist, try adding chopped nuts or sprinkles while the candy coating is still warm. This will create a fun texture contrast and a pop of color, making your candy apples even more appealing for parties or family gatherings.

Troubleshooting Common Issues

One common challenge when making candy apples is achieving a smooth candy coating. If you notice granulation or cloudy spots on the finished apples, this indicates that the sugar didn’t reach the right temperature or it was stirred too much while boiling. Always stick closely to the temperature guidelines and avoid excessive stirring during the cooking process.

If the candy begins to cool and thicken before you've dipped all your apples, you can return the mixture to the heat on low to keep it pourable. Just be sure to monitor it closely, ensuring it doesn’t exceed the hard crack temperature, which would render it unusable for dipping.

Questions About Recipes

→ Can I use different types of apples?

Yes, while Granny Smith apples are ideal for their tartness, you can use any apple variety you prefer.

→ How do I store leftover candy apples?

Store them in an airtight container at room temperature for up to 2 days to keep them fresh.

→ What can I substitute for red food coloring?

You can omit the food coloring altogether or use natural alternatives to achieve a lighter hue.

→ Is it necessary to use a candy thermometer?

Using a candy thermometer is recommended for the best results, ensuring the candy reaches the correct temperature.