Cinnamon Candy Apples

Cinnamon Candy Apples by Cakewalker

The first Halloween costume I can recall wearing was a scarecrow. My mother worked hard on it, using some of my dad’s worn garments, an old broom stick, and hay she found on the cheap somewhere. The long sleeves and pant legs, drooped on my kindergarten-aged frame, but once the broom stick was inserted through the sleeves, capped with grandpa’s garden gloves and tied off with twine, the stuffing began. It wasn’t long before I was tufted in hay, wisps of it peeking out here and there. I vaguely remember the neighbor lending a straw hat. And mom’s rouge and black eye liner, applied lovingly by her hands, brought whimsical detail to my face for a complete look. The costume was itchy, and my arms tired from being raised by the stick running along the back of my shoulders, but I was the proudest kid, with the coolest costume in the Halloween parade at California Elementary School.

These days, costumes of convenience bought from the store seem to have prevalence over the homemade variety. I get it―it’s a sign of the times, rather a sign of not enough time to get it all done.

Boiling candy syrup by CakewalkerNo cauldron here; this warlock prefers the convenience of stainless steel.

The same could be said for tricks-or-treats. Pre-packaged, individually wrapped candy reigns supreme over treats like a popcorn ball. Food Network magazine polled fans who gave a whopping 94% thumbs down to homemade ones. 83% said chocolate candy was preferred over fruity candy, and the favorite of them all was Snickers. Who doesn’t love a good Snickers bar? And those minis? They are a constant test for my self-control.

In the 60s, candy apples had their place in All Hallows Eve celebrations. I remember the bright red lacquer finish, and the crunch of the sweet candy as you bite through to the crisp apple below. And while the red candy globe on a stick may not be appropriate for doling out to trick-or treaters in these modern times, they sure are a hit at parties or small gatherings, adored by kids young and old―including this scarecrow.

Cinnamon Candy Apples - Cakewalker

Cinnamon Candy Apple Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: One apple

Cinnamon Candy Apple Recipe

A favorite treat from yesteryear, candy apples with their shiny red coat, crunchy exterior, and juicy, crisp fruit give a delightful spike of cinnamon flavor making this classic ideal for festive gatherings.

Ingredients

  • 8 apples, medium size, prepared
  • 8 wooden skewers or popsicle sticks
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 1 cup water
  • ½ cup cinnamon imperial candies, or cinnamon red hots
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon liquid red food color
  • ¼ teaspoon vanilla extract
  • Special equipment:
  • Candy or deep fry thermometer

Instructions

  • Prepare a baking sheet lined with parchment or wax paper; set aside. Remove the stems, and thoroughly wash and dry the apples. Insert a skewer halfway into the bottom (flower end) of each apple until firmly in place.
  • In a medium, heavy-bottomed saucepan combine the sugar, corn syrup, water, cinnamon candies and vanilla. Stir mixture over medium-high heat until the sugar and candies dissolve. Add the cinnamon to the mixture, and keep stirring until well incorporated. Clip a candy thermometer to the side of the pan; continue to cook, without stirring, until the syrup reaches 285°F.
  • Remove from heat, if the syrup is full of tiny bubbles, like a fresh poured soda pop, let the hot candy sit for a short moment, and allow some of the air bubbles to settle. Hold an apple by the stick, and working quickly, dip into the hot syrup, tilting the pan and/or swirling the apple to coat it evenly. Lift the apple from the syrup, holding it over the pan, and let the excess candy drip off. Place apple on prepared sheet pan. Repeat dipping process with remaining apples. Cool apples at room temperature until the candy sets and hardens. Best served the day made. Unused apples may be stored in an airtight container for up to 2 days.

Notes

I find sticking the apples from the blossom end (the bottom), has these benefits: the bottom end of the core seems to grab and hold the stick better. The apple also sits more level, upside-down on its top end, and having the broader shape at the bottom helps to keep too much of the hot candy from pooling under the apple. Gently dragging the bottom of the coated apple against the inside lip of the pan helps to remove excess candy more efficiently. Swirling the apple once around in the hot syrup yields a thinner coating of candy which is easier to bite through. If you prefer a harder candy coating, allow the syrup to reach 290°, but no more than 300°F. Consider using organic apples which will be free from wax coatings―wax coatings might prevent the candy from adhering, which among other things, is why it’s important to thoroughly wash the fruit. The apples depicted herein were not organic, and were gently washed in warm soapy water, using the scrubby side of a fresh clean sponge. If the syrup begins to harden sooner than the apples have been coated, rewarm the mixture until it loosens for dipping consistency.

http://cakewalkr.com/cinnamon-candy-apples/

Wee Walker Trick-or-TreatersMy children at Halloween last year as Dracula and Draculaura.This year we’ll see another vampire, and a spooky cat.

On a personal note: Today marks our 26th year of matrimony… Happy Anniversary Mrs. W!

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