The Bungalow Chef’s Cinnamon Candied Apples (Recipe)
As a child, going to the carnival or county fair was always a treat. While most kids went for the thrill of carny rides like Tilt-A-Whirl, Enterprise, Ferris Wheel, or Bumper Boats, I went for the interesting foods at these seasonal events. Here in the Midwest you would always find Cinnamon Candied Apples at the autumn festivals. The ruby glass-like coating always amazed me, more like a big “Red Hot” with a tart apple filling! Always impossible to eat, with the heat of the cinnamon, you would have to treat it like a big sucker, licking and twirling it like a top in your fingers, until you found a “safe bite” into the cool refreshing apple center. And by that time bees, hornets and wasps were targeting you as willing prey!
Cinnamon Candied Apples are more of a confection. For this time honored recipe, you will need a candy thermometer. And always be careful while dipping the apples in hot syrup. Also, for serving I recommend cutting the apples in to small portions with a knife. Not biting into one directly.
Cinnamon Candied Apples
1 cup water
½ cup light corn syrup
2 tablespoons honey
2 cups granulated sugar
1 teaspoon liquid cinnamon flavoring (found at most specialty stores)
1 teaspoon red food coloring
1 dozen popsicle sticks or stiff twigs
1 dozen firm tart apples (washed and dried)
1 tablespoon of butter for greasing a sheet of parchment paper
In a heavy saucepan combine the water, honey, corn syrup, and granulated sugar together until a deep amber color is reached and the temperature reaches 250 degrees on a candy thermometer.
Remove from heat and add the cinnamon flavoring and red coloring. Using caution, mix well.
With popsicle sticks or twigs pressed firmly into the center of the apples, dip each into hot syrup, twirling until covered. Shake, drain and place on the buttered parchment paper lined baking sheet to cool.
Mike Mech, "The Bungalow Chef"