Description
Churro cinnamon-sugar candy apples feature caramel, warm spice, and a white chocolate drizzle, creating an easy, cozy winter dessert with social media appeal.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1 cup light corn syrup
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¾ cup white chocolate chips (optional)
- 1½ teaspoons coconut oil (optional)
Instructions
- Wash the apples in warm water and dry them very well. Remove the stems and press a wooden stick straight down into the center of each apple.
- Line a large baking sheet with parchment or a silicone mat. Grease the sheet very lightly for clean release.
- In a heavy saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sweetened condensed milk until smooth.
- Cook the caramel, stirring often, until it reaches 240°F on a candy thermometer (soft-ball stage). Remove from heat and stir in the vanilla and salt.
- Let the caramel cool for 3 to 5 minutes to thicken slightly. Tilt the pan and dip each apple, turning to coat evenly. Let extra drip back, then place apples on the prepared baking sheet.
- While the caramel sets but remains slightly tacky, stir the granulated sugar and ground cinnamon together in a shallow dish until mixed.
- Roll each caramel-coated apple gently in the cinnamon-sugar mixture, turning to cover the entire surface evenly. Press lightly if needed for adherence.
- If the caramel is fully set and dry, lightly mist or dab the apple surface with a tiny bit of water, then roll in the cinnamon sugar to help it stick.
- For the optional drizzle, place white chocolate chips and coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth.
- Spoon the melted white chocolate into a piping bag or zip-top bag with a small corner snipped off. Drizzle thin lines over the apples.
- Let the churro cinnamon-sugar candy apples rest at room temperature for 20 to 30 minutes, or until the coatings are fully set and dry to the touch.
Notes
- Use dark brown sugar in the caramel for a deeper, toffee-like flavor.
- Swap some cinnamon for pumpkin pie spice for a wintery twist.
- Add a pinch of flaky sea salt on top of the drizzle for a sweet-salty vibe.
- Mix cinnamon chips into the white chocolate drizzle for extra spice.
- Roll only the bottom half of the apples in cinnamon sugar for a striped look.
- Dry apples thoroughly after washing so the coating clings.
- Let the caramel thicken slightly before dipping for an even layer without pooling.
- If the white chocolate thickens while drizzling, rewarm it briefly in the microwave.
- Store apples at cool room temperature, loosely wrapped, for up to 2 days.
- Refrigerate for up to 3 days in a warm kitchen; let sit at room temperature 20 minutes before serving.
- Avoid freezing candy apples; thawing causes weeping and stickiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop cooking and dipping
- Cuisine: American