Cinnamon Candied Apples

Prep: 15 minutes
Cook: 30 minutes
Cool: about 1 hour
Stand: about 1 hour

Ingredients:
8 McIntosh or Jonathan apples
8 craft sticks
2 cups sugar
1/2 cup light-colored corn syrup
3/4 cup water
1/8 tsp. ground cinnamon
10 drops red food coloring

Directions
1. Cover a baking sheet with waxed paper; set aside. Wash and dry apples; remove stems. Press a craft stick into the bottom of each apple; set aside.

2. In a heavy medium saucepan combine sugar, corn syrup, and water. Bring to a boil over medium-high heat stirring to dissolve sugar. Clip a candy thermometer to the side of the pan. Reduce heat to medium and cook, without stirring, until thermometer registers 295 degrees F to 300 degrees F (hard crack stage*), about 30 minutes.

3. Remove from heat; stir in cinnamon and red food coloring. Dip each apple in mixture and coat well; let excess drain off. Transfer to waxed paper lined baking sheet to cool.** Best served same day they are prepared. Makes 8.

4.*If you don't have a candy thermometer, spoon a few drops of the hot candy mixture into a cup of cold (but not icy) water. At hard crack stage, the candy separates into hard, brittle threads that snap easily and cannot be formed into a ball.

5. ** If desired, arrange a few lollipop sticks 4 inches apart on buttered baking sheet. Drop left over candy syrup onto tops of sticks to make 2-inch rounds. (Do not spread; mixture will flow out.) Cool completely. Wrap each lollipop in plastic wrap and store at room temperature up to 2 weeks. Makes 6 to 10 lollipops.

Nutrition Facts
Calories 327, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 20, Carbohydrate (g) 85, Total Sugar (g) 71, Fiber (g) 3, Protein (g) 0, Vitamin C (DV%) 11, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Found on http://www.bhg.com/