The recipe
Bright Red Candied Apple Rings from the Community Cookbook Era
Candied Apple Rings turns sliced apples into a jewel-red vintage side using red-hot candies, sugar and water. The apple rings simmer briefly on each side, then cool under a concentrated version of the same candy syrup.
The printed recipe does not specify how many apples to use, so this archive version leaves that quantity unresolved instead of inventing one.
Why it matters
Why This One Is Worth Bringing Back
Candied Apple Rings are a wonderfully visual piece of vintage cooking: apple slices kept intact, simmered in a red-hot candy syrup, then cooled until glossy and deeply colored.
The recipe also shows why source fidelity matters. The cookbook gives a clear syrup and method but does not visibly state an apple quantity, so the archive preserves that gap rather than guessing.
Explore more recipes and source context in the Our Favorites archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
The apple quantity is not specified
The printed source tells you to slice and core the apples without peeling them, but it does not give a clear number or weight of apples.
Keep the rings intact
The apples are cooked five minutes on one side and five minutes on the other before being removed to a shallow pan.
Finish the syrup separately
After the apples are removed, the source adds another 1/2 cup sugar to the liquid and boils it for three minutes before cooling and pouring it over the rings.
Recipe card
The Preserved Recipe
Candied Apple Rings
Ingredients
- 2¾ c. water
- 1 c. sugar
- apples quantity not specified in source; sliced and cored, not peeled
- 10 oz. red hots
- ½ c. sugar for finishing syrup
Instructions
- Boil 1 cup sugar and the water, then add the red hots. When the candies are melted, add the apple rings.
- Boil the apple rings for 5 minutes on one side, turn, and boil another 5 minutes on the other side. Remove from the liquid and place in a shallow pan to cool.
- After all apples are candied and removed from the pan, add the remaining 1/2 cup sugar to the liquid and boil another 3 minutes. Cool and pour over the apple rings.
Notes
From the archive
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