These Cinnamon Candy Apples are a show-stopping treat! They’ve got that glossy, bright red coating with a sweet cinnamon kick that’s both nostalgic and fun. The crisp apple center and crunchy candy shell make the perfect combo of textures and flavors. These are easier to make than you’d think, and they’re perfect for fall parties, Halloween gatherings, or a fun weekend baking project. Grab some sticks, your favorite apples, and let’s get that gorgeous candy coating bubbling!
Ingredients Needed
- cinnamon disc candies – you can also use Red hots
- red food coloring – optional; sometimes the candies are more pink than you might want
- small apples – preferably crips, tart-to-tart-ish apples like Granny Smith or Honeycrisp
- wooden candy sticks
How to Make Cinnamon Candy Apples
- Unwrap candies and place in a medium heavy saucepan, and add water.
- Cook over medium heat, stirring frequently.
- While the candy is cooking, wash and dry the apples well.
- Insert a wooden or sucker stick into each apple and set aside.
- Turn your attention to the candies! As the candy mixture starts to boil and cook, you’ll need to stir constantly. Watch the temperature carefully, removing the mixture when it reaches 300°F.
- Dip the apples, coating evenly, and cool completely.
- We definitely recommend cutting these into slices instead of trying to bite into them!
Storage & Other Tips
- Store your candy apples at room temp, ideally in an airtight container, for up to 2 days. Refrigeration isn’t recommended—it can introduce moisture that softens the candy shell.
- If you need to set them out overnight, wrap each apple tightly in plastic wrap or wax paper to protect the shell and keep out humidity.
- To give as a gift, package individual apples in cellophane bags tied with ribbon. It keeps them from sticking together and makes for a fun and festive presentation.
Frequently Asked Questions
Go for firm, crisp apples like Granny Smith (for a tart contrast), Fuji, Honeycrisp, or Gala. The crisp texture holds up best under the candy coating and gives that satisfying crunch.
Make sure the apples are completely clean and dry before dipping. Any waxy coating or moisture on the skin can cause the candy to slip off or form bubbles. You can dip apples in hot water for a few seconds and wipe them clean to remove any wax.
Yes, but gel or paste food coloring gives a much more vibrant, intense color without thinning out your candy mixture. Liquid food coloring works in a pinch, but you might need a bit more to get that deep red hue.
Use a candy thermometer and heat the mixture to the hard crack stage (around 300°F). This ensures the candy shell is crisp, shiny, and not sticky once it cools.
It’s totally normal for the hot sugar mixture to bubble as it boils, but stirring too much or adding apples that are wet can cause excess bubbling or uneven coating. Just dip carefully and let the excess drip off before setting the apple down.
Definitely! The recipe calls for cinnamon oil for that spicy kick, but you can use other candy oils like cherry, apple, or even vanilla if you want a different vibe.
Place the dipped apples on a parchment-lined baking sheet or a greased silicone mat to cool. Avoid using wax paper—it can stick to the candy coating.
Cinnamon Candy Apples
Equipment
Ingredients
- 1 pound bag cinnamon disc candies or Red hots
- ⅓ cup water
- 10-20 drops red food coloring optional; sometimes the candies are more pink than you might want
- 12 apples, small preferably crips, tart-to-tart-ish apples like Granny Smith or Honeycrisp
- 12 wooden candy sticks
Instructions
- Unwrap candies and place in a medium heavy saucepan. Combine with water and begin cooking over medium heat, stirring frequently.
- While the candy is cooking, wash the apples well (you can even add a tiny drop of dish soap) and then dry them completely.
- Insert a wooden stick into each apple and set aside (as the candy mixture starts to boil and cook, you'll need to stir constantly.)
- Grease a sheet of parchment paper or foil and set aside.
- Use a candy thermometer to monitor the temperature. When it reaches 300°F, remove from heat. If desired, add red food coloring.
- Dip the prepared apples into the mixture, coating evenly and twirling to remove the excess.
- Place on the prepared sheet and allow to cool completely. We recommend slicing the apple, rather than biting into it whole.
Questions & Reviews
This is such a cute and simple idea to make apples more tasty. Thanks for sharing.
Could you use cinnamon jolly ranchers instead, do you think? I can’t find those brach’s disks anywhere!
I bet you could!
In the 50’s early 60’s the best trick or treats were homemade…not bought.. My favorites were popcorn balls and candy apples, So when we searched our kids candy in the 80’s and 90’s, we ate the homemade stuff to save them from harm.