Boiled sweets are a popular type of sweets. In their classic recipe, boiled sweets are a source of simple carbohydrates. The disadvantage of boiled sweets, though, is the absence of valuable bioactive substances in their composition, such as vitamins, minerals, unsaturated fatty acids, or dietary fibre. A promising direction of current importance is the development of formulations and the creation of technology for manufacturing boiled sweets enriched with bioactive substances through the use of extracts of plant origin, in particular, extracts of secondary apple raw materials. In order to enrich the boiled sweets with bioactive substances, an extract of powder from the seed-containing cavities in the core of apples, a by-product of the preparation of apple crisps, can be added to the composition. Powdered seed-containing cavities of apples include components having a beneficial effect on health. The purpose of this study was to develop a recipe for boiled sweets using an alcohol extract of powdered apple cores with seeds, and to evaluate the sensory and physicochemical characteristics, as well as the composition of volatile substances in the resulting sweets. The powder extract was added in the amounts 4%, 8%, 12%, and 16% of the total amount of sugar and molasses. The results have shown that when an extract of powdered apple core with seeds is added, the acidity of the boiled sweets slightly increases, but the other physicochemical parameters of the finished products do not change significantly. When an extract of seed-containing apple cores is introduced into the caramel mass, boiled sweets are enriched with valuable trace elements, in particular, zinc and copper, and with other valuable bioactive components usually found in the stones or seeds of plants. These are tocopherols possessing antioxidant properties, and linolenic and arachidonic acids – essential polyunsaturated acids, myristic acid with antimicrobial properties, and betulinic acid with antibacterial, anti-inflammatory, and antiviral properties. The results obtained correlate well with the studies by other authors on the phytochemical value of apples, apple products, and by-products.
