1 tbsp butter (for parchment paper)
1 cup granulated sugar
2 cups Campfire® Mini Marshmallows
1/4 cup hot water
1/4 cup red hot cinnamon candies
Line a baking sheet with parchment paper; butter parchment, and set aside.
Place sugar, marshmallows and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves. Insert candy thermometer and continue to cook, without stirring, until temperature reaches 250 degrees.
Wash and dry apples, remove the stems, and then stick a skewer in the center of each apple, about halfway through.
Add cinnamon candies once sugar mixture reaches 250 degrees, stir briefly. Let candy mixture continue to cook until temperature reaches 285 degrees. When mixture reaches temperature, immediately remove from heat.
Working quickly, dip apples in sugar mixture until completely coated. Place dipped apples on to prepared baking sheet; cool.Click here to print