Homemade Candy Apples With Cinnamon Sugar

Name: Homemade Candy Apples With Cinnamon Sugar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 medium apples (Granny Smith or Honeycrisp work well); 2 cups granulated sugar; 1/2 cup water; 1 tablespoon corn syrup; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; Wooden sticks or skewers

Highlighted under: Baked Bliss

When it comes to fall treats, I can’t resist the allure of homemade candy apples. The first time I made these, I was amazed at how simple yet satisfying they are. Coating crisp apples in a sweet cinnamon sugar glaze not only elevates their natural flavor but also transforms them into a festive treat that’s perfect for any occasion. As the candy hardens, you’ll fall in love with the crunchy outer shell and the juicy apple beneath. Prepare to indulge in this delightful autumn staple that's sure to create sweet memories!

Created by

Hallie Foster

Last updated on 2026-01-24T10:52:12.481Z

Making homemade candy apples allows me to play with flavors and creativity. I love experimenting by adding different spices or using various toppings, but the cinnamon sugar is my go-to. It perfectly complements the sweet crunch of the apple, creating a balance that's simply irresistible. I’ve found that using fresh, tart apples brings out the best flavor when paired with the sugary coating.

Every step of the candy-making process has its own allure—from the bubbling sugar mixture to the moment when I dip the apples. Timing is key, as I aim for that perfect temperature to achieve a glossy finish. One tip I swear by is allowing the dipped apples to cool upright; this prevents the sugar shell from becoming sticky. I can’t wait for you to try this scrumptious treat!

Why You Will Love This Recipe
The perfect blend of sweet and spicy from the cinnamon sugar coating
Fun to make and even more fun to eat at gatherings
A delightful fall tradition that brings back sweet memories

Choosing the Right Apples

When making candy apples, the choice of apple can significantly impact the final product. I recommend using medium-sized Granny Smith or Honeycrisp apples, as their tartness perfectly balances the sweetness of the candy coating. Look for firm apples without blemishes to ensure they hold up during the cooking and dipping process. A good rule of thumb is to select apples that feel heavy for their size; this usually indicates freshness and crispness.

Before coating, it's essential to wash the apples thoroughly. This not only removes any wax or pesticide residue but also allows the candy glaze to adhere better. After washing, make sure to dry them completely. If they're wet, the sugar won't stick, causing it to slide off rather than form a nice, hard coating.

Mastering the Candy Coating

Making the candy coating requires precise temperature control. Heat the mixture over medium heat and monitor the temperature closely with a candy thermometer. You're aiming for the hard crack stage at 300°F, identified by the syrup becoming glossy and starting to pull away from the sides of the pan. If you don't have a thermometer, you can do the cold water test: drop a bit of the syrup into cold water, and it should form a hard ball that doesn't flatten when removed.

Once the candy reaches the right temperature, work swiftly to dip the apples. The candy mixture can cool quickly and become difficult to manage. If you notice the candy starting to thicken, you can reheat it gently on low heat. Also, be careful not to overcoat the apples; a light swirl ensures an even layer without excessive pooling at the base.

Ingredients

Gather the following ingredients to get started:

Ingredients

6 medium apples (Granny Smith or Honeycrisp work well)
2 cups granulated sugar
1/2 cup water
1 tablespoon corn syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Wooden sticks or skewers

Make sure everything is prepared before you start cooking to ensure a smooth process!

Instructions

Follow these steps to make your candy apples:

Prep the Apples

Wash and dry the apples thoroughly. Insert wooden sticks into the tops of the apples, making sure they are securely in place.

Make the Candy Coating

In a saucepan, combine sugar, water, corn syrup, and cinnamon. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it reaches 300°F (hard crack stage).

Add Flavor

Remove the saucepan from heat and stir in the vanilla extract to add flavor.

Dip the Apples

Quickly dip each apple into the hot candy mixture, swirling to coat. Let any excess drip off before placing on a parchment-lined baking sheet.

Cool and Serve

Allow the coated apples to cool upright until the candy hardens. Enjoy your delicious candy apples!

These candy apples are best enjoyed fresh, but can be stored in an airtight container for a day.

Pro Tips

Try different coatings like crushed nuts or sprinkles for added texture and flavor variation.

Storing Your Candy Apples

Once your candy apples are cooled and hard, you can store them to keep them fresh. Place them in a cool, dry area away from direct sunlight to avoid melting. Ideally, keep them in an airtight container to protect them from humidity, which can cause the sugar coating to become sticky. They are best consumed within a week, but if you're making them for an event, preparing them the day before is perfect.

If you find that the candy apples have lost their crunch before serving, consider briefly chilling them in the refrigerator. This won't re-firm the candy but can help maintain texture when serving. While they should be served at room temperature for the best flavor, a quick chill can revive a bit of that desired snap.

Variations and Add-Ins

Feel free to customize your candy apples. For a fun twist, you can experiment with flavored extracts, like almond or orange, instead of vanilla. Adding different spices, such as nutmeg or allspice, can give your candy apples a unique seasonal flair. If you're a fan of chocolate, consider dipping the apples in melted chocolate after coating them in candy for a decadent treat.

For an added crunch, roll the cooled candy apples in chopped nuts, crushed cookies, or sprinkles right after dipping. This additional texture can elevate the flavors and make for a visually appealing presentation. Just remember to work quickly when the candy is still hot so the toppings stick effectively.

Questions About Recipes

→ Can I use any type of apple?

Yes! While tart apples like Granny Smith are traditional, you can use any variety you prefer.

→ How do I prevent the candy from becoming sticky?

Make sure the apples are completely dry before dipping and cool them upright to maintain their texture.

→ What if I don't have a candy thermometer?

You can perform the cold water test: drop a bit of the syrup into cold water; if it forms hard threads, it’s ready.

→ Can I store leftover candy apples?

It's best to eat them fresh, but if you need to store them, keep them in an airtight container at room temperature.