Combine sugar, water, and red hots in a fairly large, deep saucepot. Bring to a boil and simmer until red hots are dissolved and thoroughly melted. Peel small, firm apples. Drop addles into boiling syrup—keep syrup boiling, so just add 3 or 4 apples at a time. Cook until apples (or small, firm, peeled pears) are just tender, but not mushy. This is enough syrup to cook 6–8 apples.
This Cinnamon Candied Apples recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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