Popsicles are great any time of year and as the summer is winding down with plenty of apples ripe try this rich tasting cinnamon apple butter popsicle recipe. The apples are cooked slowly over very low heat allowing the natural sugars to caramelize creating and intense apple butter. Combine the cooking apples with fresh ground cinnamon you have a frozen treat that is full of that crisp cool but inviting fall feeling.
The apple variety used has a big impact on the final popsicle. When choosing an apple use a sweeter variety and one that you would enjoy eating raw. Pink Lady, Gala, Fuji and Red Delicious apples will all work well. Pink lady and Gala (used here) apples have a thinner skin than other varieties if you are keeping the skin on. Avoid any tart or sour apples such as Granny Smith, Rome or McIntosh apples.
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Yield: 6 large popsicles or 3 cups of mixture.
|Apples, sweet variety||525 grams||3 medium apples|
|White Sugar||225 grams||1 cup|
|Water||625 grams||2.75 cups|
- Cut out the core of each apple and discard. Dice apple slices into small cubes. If you prefer the apple peeled use an extra half of an apple.
- Place cubed apples into a pan, add cinnamon and 225g of water (1 cups), cover with a lid slightly ajar.
- Cook over very low heat for approximately 4-5 hours, stir occasionally. The heat should be low enough to not burn the apples and should just be at a low simmer with the lid ajar.
- Once the apples have cooked to a caramel color and reduced in volume remove from heat
- Add sugar and remainder of the water to the pan.
- Using a blending device puree the caramelized apple mixture to a smooth consistency.
- Measure out mixture in a large measuring cup to ensure you have at least three cups of the mixture. If slightly less add water to get three cups and stir well to combine. If more than a few ounces over 3 cups you will need to put back on low heat and reduce without a lid. This is important for the correct sugar to water ratio.
- Fill each of the molds and place holder cap over.
- Place in freezer for at least 8 hours. Colder freezer temperatures will give a better freeze.
How to remove popsicles from molds
In The Making Photos
Due to the various sizes of apples if you have a scale weight them out. This ensure you get an accurate sugar to water ratio in the final popsicle which affects the texture and firmness.
Allowing the fresh ground cinnamon to cook, stirred in, quickly brings out the flavor of the cinnamon. Remember to cook with the lid ajar, you want some moisture to escape slowly but you also want to retain the heat and allow the apples to cook longer.
This is the color the final apples should be. This deep caramel color is full of flavor and nothing like the original apples.