Candied Apple Cups for Cocktails and Desserts
Perfect for cocktails, icecream, and desserts! …They are pretty to serve at Christmas too!
Ingredients
4 large apples, firm/washed/dried
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, (Red Hots)
4 lemon wedges
Directions
1. Lightly spritz a sheet of parchment paper with nonstick cooking spray.
2. Using a small paring knife, cut the tippy-top off the apple.
3. Next, use a small scoop to carve out the center of the apple to form an apple cup.
4. Give the inside of the apple a squirt of lemon juice. Dry any excess off the sides.
5. Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves.
6. When the mixture reaches 250° F on a candy thermometer, stir in the red hot cinnamon candies until they dissolve.
7. Continue to cook the candy until it reaches 302° F and remove from the heat immediately.
8. Place open kitchen tongs inside the apple to pick up. Carefully tilt the saucepan and spin the apples in the hot mixture coating almost to the opening.
7. Let the excess hot syrup drip off and set it on the prepared parchment paper.
8. Repeat with the remaining apples.
9. Allow the Red Hot Cinnamon Candied Apple Cups to cool at room temperature.
Fill with ice cream, a cocktail, or something yummy!
Best enjoyed within 24 hours.
Easy Red Hot Cinnamon Candied Apple Cups
- Yield: 4 Candied Apple Cups 1x
Ingredients
8 apples, firm/washed/dried
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, (Red Hots)
4 lemon wedge
Instructions
1. Lightly spritz a sheet of parchment paper with nonstick cooking spray.
2. Using a small pairing knife, cut the tippy-top off the apple.
3. Next, use a small scoop to carve out the center of the apple to form an apple cup.
4. Give the inside of the apple a squirt of lemon juice. Dry any excess off the sides.
5. Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves.
6. When the mixture reaches 250° F on a candy thermometer, stir in the red hot cinnamon candies until they dissolve.
7. Continue to cook the candy until it reaches 302° F and remove from the heat immediately.
8. Place open kitchen tongs inside the apple to pick up. Carefully tilt the saucepan and spin the apples in the hot mixture coating almost to the opening.
7. Let the excess hot syrup drip off and set it on the prepared parchment paper.
8. Repeat with the remaining apples.
9. Allow the Red Hot Cinnamon Candied Apple Cups to cool at room temperature.
Fill with something yummy!
Notes
Candied apples are best enjoyed within 24 hours.
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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com
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