I really enjoy bringing classic recipes back into my kitchen, and this one never disappoints me. These vintage candied apples come together with minimal effort and transform simple ingredients into a beautifully glossy, cinnamon-spiced dish. Every time I make them, the aroma alone takes me straight back to old-fashioned holiday tables and cozy family gatherings.
Why You’ll Love This Recipe
I love this recipe because it is incredibly simple while still feeling special and nostalgic. I don’t need complicated steps or fancy ingredients, yet the final dish looks vibrant and tastes rich. I also appreciate how flexible it is, since I can serve it warm as a dessert or chilled as a sweet side. The balance of tender apples and bold cinnamon flavor always makes this a favorite for me.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 medium apples, peeled, cored, and sliced
1 box (3 ounces) Red Hot cinnamon candies
1/2 cup water
Directions
I begin by preheating the oven to 350°F (175°C). I arrange the sliced apples evenly in a baking dish so they cook at the same rate. I then scatter the Red Hot candies over the apples and pour the water evenly across the dish.
I bake the dish uncovered for about 60 minutes. Every 15 minutes, I take it out and gently stir so the candies melt evenly and coat all the apples. By the end of baking, the apples are tender and covered in a shiny red cinnamon glaze. Once finished, I let them cool slightly before serving, or I refrigerate them if I want to serve them cold.
Servings And Timing
When I prepare this recipe, it makes about 6 servings.
Prep time is roughly 10 minutes, bake time is about 60 minutes, and the total time comes to approximately 1 hour and 10 minutes.
Variations
I like changing up the apples depending on what I have available. Granny Smith apples give me a nice tart contrast, while sweeter varieties create a softer flavor. Sometimes I add an extra apple to mellow the sweetness or sprinkle in a small pinch of ground cinnamon for extra warmth. I also enjoy serving these apples over ice cream or alongside simple baked desserts.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I warm them gently in a saucepan over low heat or microwave them in short intervals, stirring between each round to keep the glaze smooth.
FAQs
Can I make these candied apples ahead of time?
I often prepare them a day ahead and keep them refrigerated. The flavor becomes even better after resting.
What apples work best for this recipe?
I prefer firm apples like Granny Smith, Fuji, or Honeycrisp because they hold their shape well while baking.
Do I have to peel the apples?
I usually peel them for a softer texture, but I’ve left the skins on before and still enjoyed the result.
Can I make this recipe less sweet?
When I want to reduce the sweetness, I simply add an extra apple or slightly reduce the amount of cinnamon candies.
Are these apples better served warm or cold?
I enjoy them both ways. Warm works best for dessert, while chilled makes a refreshing and sweet side dish.
Conclusion
I keep making these vintage candied apples because they prove that simple recipes can still feel exciting and comforting. With just a few ingredients and very little effort, I end up with a dish that looks beautiful and tastes nostalgic. Whether I serve them warm or chilled, they always bring a timeless charm to my table.
