Cinnamon Candied Apples

Cinnamon Candied Apples

Prep Time


Cook Time



12 people

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 almost 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. Since this is a time-honored recipe you will need a candy thermometer. Always be careful when dipping the apples in hot syrup. Also, for serving, I recommend cutting the apples into small portions with a knife, not biting into one directly.


  • 1 cup water
  • 1/2 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


  • 1 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
  • 2 Remove from heat and add the cinnamon flavoring and red coloring
  • 3 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
  • 4 Shake, drain and place on the buttered parchment paper lined baking sheet to cool


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