Apple-Cinnamon candies

Apples go well with honey and cinnamon.

Apples actually go well with a wide variety of spices and are fun to make. I love the soft cooked apples that are juicy and sweet… just fill those with cinnamon and nuts and you have a wonderful desert. So, one day, I thought to myself – why not make apple and cinnamon.

Here is my recipe for an apple cinnamon candy – it’s not super easy as you will have to dry your apples (supermarket bought ones are too moist for candies). You can dry slices of apple in your oven (70-100c, never higher, on turbo and leave the oven door slightly open) – it will take 2-3hr. Once the apples have dried – immediately store in the freezer. Before making the candy cut the slices into small strips and blend them in a spice blender to fine bits. Weigh the blended apples and add an equal weight in white granulated sugar then blend again until you get apple powder. The granulated sugar helps. Now, I know it’s a lot of work – but trust me when I say it will be worth it.

Apple-Cinnamon hard candy  protocol:

Utensils required:

  • 1/2 liter pot, stainless recommended
  • A long handle mixing spoon (use wood or stainless – not plastic!)
  • Candy thermometer or laser thermometer (don’t have any? – read this and do without!)
  • Digital or mechanical weight 1-0.01gram accuracy (not crucial but very useful)
  • A measuring cups and spoons set is very useful (but not a must!)
  • Parchment paper – 1/4 sheet will do
  • Powdered sugar (if you blend sugar yourself add 2% cornstarch)
  • Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).

Ingredients:

1/3’rd cups of sugar

1/9’th cups of corn syrup (~two table spoons)

1/9’th cups of water

2.5-3 grams of cinnamon – or a heaping teaspoon.

15grams of finely powdered and well-dried apples.

Note: If you don’t have a dehydrator – you can try adding apple jam in the beginning of the boil along with the sugar and corn syrup. I can’t say how much jam you will need as it depends on the type of apple and sugar concentration. If I had to guess I’d start with 20 grams. Start there and see if it’s too strong, or too week.

 

Protocol:

Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches the correct temperature, turn off the heat and add the cinnamon and apple powder.

Mix well but be sure not to hurry. Once the powders have incorporated into the candy – pour the hot candy onto some parchment paper or oiled marble surface.
Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container.

Warning: Hot candy is dangerous. Please watch my candy 101 series before you start.

https://www.youtube.com/watch?v=1n3TJxGOcTo&t=23s&ab_channel=SpiceCandies

TIP: If you don’t have candy-making tools check my website on how to make candies with standard kitchen utensils, which is how I started.

https://www.spicecandies.com/?page_id=200

Watch this:

https://www.youtube.com/watch?v=NjCpMm-I7BY&t=7s&ab_channel=SpiceCandies

Yours sweetly,

Saar