These cinnamon candy apples are crunchy, juicy, and delicious!
Wash and thoroughly dry your apples. You will have enough syrup for six medium-sized or eight small apples.
Place your pan on a burner or induction cooktop over medium-high heat. Stir continuously until all of the sugar has dissolved. Reduce the heat just enough to keep the syrup from trying to boil over. Add the cinnamon sticks.
Keep trying to increase the heat. Clip the candy thermometer to the side of your pan once you can keep the heat at medium without the syrup trying to boil over.
Add sticks to your apples and line a baking sheet with parchment paper.
Watch the thermometer closely when the syrup gets to 250 degrees Fahrenheit. Remove the pan from the heat when the syrup reaches 300 degrees.
Remove the cinnamon sticks. Let the bubbles pop before you start coating your apples. Use a spoon to coat the top of an apple, then dip the bottom. Turn the apple upside down for a few seconds, then place it on parchment paper to cool down. Do not use waxed paper because your apple will stick if you do!
Let the candy cool and harden before serving your apples. This only takes about 15 minutes. Candy apples really need to be cut in order to eat them. The sticks make you think they are meant to be held and eaten whole, but it just doesn’t work. Cut them up and enjoy! Store in a cool and dry place at room temperature, and eat within a few days.