Apple, candied
Common food
Photo: Wikipedia
Candied apples are whole apples coated in a hard, glossy shell of sugar syrup, often tinted red and sometimes studded with nuts. The experience is a satisfying crack of the sweet, brittle coating followed by the crisp, tart juiciness of the fruit inside. Nutritionally, they are essentially an apple with a concentrated sugar coating, delivering a quick energy spike with minimal protein or fat.
Calorie split: 4% protein · 83% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love them for the dramatic contrast between the crunchy, sweet shell and the tart, juicy apple, making them a nostalgic staple at fall fairs and Halloween festivals. Their iconic red sheen and on-a-stick presentation make them a visually appealing and fun treat to eat.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (over 24g per 100g) can cause rapid blood-sugar spikes, which is a concern for diabetics or those monitoring glucose levels. To mitigate this, pair the candied apple with a source of protein or healthy fat (like a handful of nuts) and practice strict portion control by sharing or eating only half at a time.
Key benefits
- Provides quick energy from simple sugars
- Contains dietary fiber from the whole apple core
- Offers a small amount of vitamin C from the fruit
- Can be a festive, portion-controlled treat
- The hard coating slows eating pace compared to soft candy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The red candy coating on traditional candy apples is often made with a small amount of red food coloring and a tiny bit of vinegar, which helps prevent the sugar from crystallizing and keeps the shell glossy and hard.
Full nutrition (USDA data · scales with serving)
| Water | 66.3 g |
| Energy | 134 kcal |
| Protein | 1.3 g |
| Total lipid (fat) | 2.1 g |
| Carbohydrate, by difference | 29.6 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 24.2 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 0.12 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 37.0 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 0.14 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 3.6 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.10 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 4.6 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 21.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 0.25 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.64 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.49 g |
| SFA 18:0 | 0.08 g |
| Fatty acids, total monounsaturated | 0.39 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.37 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.91 g |
| PUFA 18:2 | 0.89 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Pie, Dutch Apple, Commercially Prepared — USDA does not publish this profile for Apple.
| Tryptophan | 0.03 g |
| Threonine | 0.06 g |
| Isoleucine | 0.08 g |
| Leucine | 0.16 g |
| Lysine | 0.04 g |
| Methionine | 0.05 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.05 g |
| Valine | 0.10 g |
| Arginine | 0.08 g |
| Histidine | 0.05 g |
| Alanine | 0.07 g |
| Aspartic acid | 0.12 g |
| Glutamic acid | 0.74 g |
| Glycine | 0.08 g |
| Proline | 0.25 g |
| Serine | 0.10 g |
FAQ
Are candied apples the same as caramel apples?
No. Candied apples have a hard, brittle sugar shell, while caramel apples are coated in soft, chewy caramel.
Can I make candied apples at home?
Yes, by heating sugar, corn syrup, and water to the hard crack stage (300°F/149°C), then dipping clean, dry apples on sticks.
How long do candied apples last?
They are best eaten within a few hours, but can be stored in the refrigerator for up to 2 days if wrapped tightly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.34 kcal/g · 4% calories from protein · 1.8 g fiber · 24.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.46 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.