Candy Apples Recipe
American · Dessert · 35 min total
Classic candy apples with a crunchy, glossy red shell and tart green apple center, perfect for fall festivals or Halloween treats.
15
min prep
min prep
20
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 6 medium Granny Smith apples
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon red food coloring (gel preferred)
- 6 wooden craft sticks
Instructions
- Wash and dry apples thoroughly. Remove stems and insert a wooden stick into the top of each apple, pushing about halfway through.
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.
- Bring mixture to a boil without stirring. Insert a candy thermometer and cook until temperature reaches 300°F (hard crack stage), about 15-20 minutes.
- Remove from heat and stir in red food coloring until evenly distributed. Let bubbles subside for 1 minute.
- Working quickly, tilt the pan and dip each apple into the hot syrup, swirling to coat completely. Allow excess to drip off.
- Place coated apples on prepared baking sheet. Let cool completely at room temperature (do not refrigerate) until candy shell hardens, about 30 minutes.
Tips
- Use a candy thermometer for accurate temperature; if syrup is too cool, candy will be sticky.
- Avoid refrigerating candy apples as moisture can make the shell sticky.
- For a deeper red color, use gel food coloring instead of liquid.
AI estimate may be inaccurate · Terms