I recently came across a recipe for Cinnamon-Cider Candied Apples in Cooking Light Magazine. I was definitely game for trying that. The idea of mixing cider with a little bit of heat appealed to me so I decided to give it a go, having never made candied apples before. This project was beyond easy! Although, a little messy. After making these cinnamon-cider candied apples I decided I also wanted to try my hand at caramel apples and keeping with what appears to be a theme in many of my posts lately, I decided to add some cider to the caramel for a twist.
Both of these candied apple variations came out wonderfully! One a little hot and spicy while the other was just sweet goodness. Both very easy to make at home instead of buying the ones you see everywhere these days.
Caramel-Cider Dipped Apples Adapted from Cooking Light
*Makes 16 small apples
16 wooden craft sticks
16 small apples, washed and chilled
2 cups sugar
1/2 cup light corn syrup
1/2 cup apple cider
2 cups half and half
2 teaspoons vanilla extract
1/4 teaspoon salt
- Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
- Place sugar, corn syrup, and cider in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
- Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
- Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.
I made no variations to the Cinnamon-Cider Candied Apples recipe so click above for the recipe.