Coffee-Cinnamon Candy Apples

Name: Coffee-Cinnamon Candy Apples
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium apples (your choice of variety); 1 cup granulated sugar; 1/2 cup brewed coffee, cooled; 1 teaspoon ground cinnamon; 1/4 cup water; 1/4 teaspoon cream of tartar; Wooden sticks or skewers

Highlighted under: Sweet Treats

I absolutely love creating unique treats that surprise and delight. These Coffee-Cinnamon Candy Apples have become an instant favorite in my kitchen. The combination of crisp apples with a rich coffee flavor and a hint of cinnamon is simply irresistible. I love how the candy coating adds a satisfying crunch, making each bite a delightful experience. Perfect for a snack, dessert, or festive gatherings, these apples are incredibly fun to make and share with friends and family. Trust me, they will vanish quickly once you take them out!

Created by

Emma Johnson

Last updated on 2026-01-27T12:34:28.972Z

When I first decided to make these Coffee-Cinnamon Candy Apples, it was a whim inspired by my love for coffee and sweets. I wanted to find a way to combine these flavors in a fun, festive treat. After several trials, I discovered that incorporating brewed coffee into the candy mix not only enhanced the flavor but also gave the apples a unique twist.

One essential tip I learned is to properly prepare the apples by removing any wax coating before dipping them into the candy. This ensures that the candy adheres perfectly, creating a smooth, glossy finish. Trust me, this makes all the difference in achieving that stunning presentation!

Why You'll Love This Recipe
Rich coffee flavor that energizes your palate
Warm cinnamon spice adds depth to each bite
Eye-catching presentation perfect for gatherings

Selecting the Perfect Apples

Choosing the right apples is crucial for the success of your Coffee-Cinnamon Candy Apples. Look for medium-sized apples that are firm and crisp, such as Granny Smith or Honeycrisp. These varieties provide a nice tartness that balances well with the sweet candy coating. Avoid soft or mealy apples, as they won't hold up during the candying process and may lead to a disappointing texture.

If you prefer a sweeter profile, consider using Gala or Fuji apples. Whatever variety you choose, ensure they are fresh and free from blemishes; a good apple will yield the best results in terms of flavor and crunch.

Mastering the Candy Coating

Getting the candy coating just right is key to achieving a perfect finish on your apples. When cooking the mixture, stir only until the sugar is dissolved; stirring afterward can cause crystallization, ruining the glossy finish. Using a candy thermometer is essential as it takes the guesswork out—keep an eye on it and make sure you reach the hard crack stage at about 300°F (150°C). This temperature ensures a perfect snap when bitten into.

Once your candy coating is ready, work quickly but carefully. Dip each apple straight into the hot candy to achieve a smooth, even coat. I recommend swirling the apple a bit as you lift it out to avoid clumps forming at the base. Allowing excess to drip can prevent the coating from being too thick on any one part.

Storing Your Candy Apples

These Coffee-Cinnamon Candy Apples are best enjoyed fresh, but if you need to store them, keep a few tips in mind. Place them in a cool, dry place to prevent the candy from becoming sticky. Avoid refrigerating them, as the moisture can cause the candy coating to become soft. Instead, opt for an airtight container at room temperature, where they can stay good for about 1-2 days.

If you're preparing these apples for a gathering, consider making them the day before. Just be sure to let them cool completely before storing. For a twist, you can also personalize the coating by drizzling melted chocolate over the hardened candy after it cools, adding an extra layer of flavor and visual appeal.

Ingredients

For the Candy Apples

4 medium apples (your choice of variety)
1 cup granulated sugar
1/2 cup brewed coffee, cooled
1 teaspoon ground cinnamon
1/4 cup water
1/4 teaspoon cream of tartar
Wooden sticks or skewers

Feel free to add your favorite toppings or drizzles once the candy has set!

Instructions

Prepare the Apples

Wash the apples thoroughly to remove any wax. Insert wooden sticks into the top of each apple, making sure they are securely in place.

Make the Candy Coating

In a medium saucepan, combine granulated sugar, brewed coffee, ground cinnamon, water, and cream of tartar. Stir over medium heat until the sugar dissolves completely.

Cook the Candy

Continue cooking the mixture without stirring until it reaches the hard crack stage (about 300°F or 150°C), using a candy thermometer to check the temperature.

Dip the Apples

Once the candy is ready, remove it from heat. Quickly dip each apple into the hot candy, swirling to coat completely. Allow excess candy to drip off.

Set the Apples

Place the coated apples onto a parchment-lined baking sheet. Let them cool completely until the candy hardens.

Enjoy your delicious Coffee-Cinnamon Candy Apples!

Pro Tips

For an extra touch, sprinkle chopped nuts or drizzles of chocolate over the cooled candy coating.

Flavor Enhancements

To elevate the flavor profile of your candy apples, consider adding a splash of vanilla extract to your candy mixture just before you heat it. This small addition brings a lovely depth that complements both the coffee and cinnamon beautifully. Experiment with different flavorings; a touch of almond extract can also create an interesting twist that surprises and delights your taste buds.

If you want to make your apples even more festive, feel free to roll them in finely chopped nuts or sprinkles immediately after coating. This adds not only a visual pop but also an added textural crunch that enhances the overall experience.

Troubleshooting Common Issues

If your candy mixture crystallizes, one common cause is stirring too much after the sugar dissolves. To counter this, you can add a teaspoon of corn syrup to the mixture, which helps keep the sugars from crystallizing. If your candy is too hard once cooled, it may have cooked past the hard crack stage. To avoid this, pull your mixture off the heat as soon as it reaches 300°F (150°C) to maintain that perfect balance between crunch and chew.

In case your coating is too thick, dip the apples again quickly in a second batch of heated candy. Adjusting the heat is essential; ensure your candy coats evenly by maintaining a steady medium heat during preparation. If it’s too cold, it may harden improperly, so always be aware of the candy's temperature.

Questions About Recipes

→ Can I use a different flavor of coffee?

Absolutely! Experiment with different coffee flavors like vanilla or hazelnut for a unique twist.

→ How do I store leftover candy apples?

Store in an airtight container at room temperature, but they are best enjoyed fresh.

→ Can I make these ahead of time?

Yes, you can make them a day ahead. Just store them properly to maintain their crunch.

→ What if I don't have a candy thermometer?

You can perform a cold water test by dropping a bit of the mixture into cold water. If it forms a hard ball, it's ready.