Hot Cinnamon Candy Covered Apples Recipes

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

Steps:

• Preheat oven to 375°F.
• Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
• Put apples in a non-stick pan; cover and place in the oven.
• Bake for 45 minutes, stirring at least once every 15 minutes.
• Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
• I like to put everything into my baking dish and then mix it since there is less to clean up.

Steps:

• Cut peeled & cored apples into wedges.
• Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
• Over medium-high heat, bring to a boil, stirring constantly.
• Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
• Serve warm or at room temperature.