Candy Apples Recipe
Introduction
Candy apples are a fun and festive treat perfect for autumn celebrations or any time you want a crunchy, sweet snack. These glossy red apples coated in a crisp sugar shell combine tart fruit with a delightful crunch. Making them at home is simpler than you might think and great for sharing.
Ingredients
- 10 medium apples
- 10 sticks (popsicle or caramel apple sticks)
- ¾ cup water
- 3 cups granulated sugar
- ½ cup light corn syrup
- Gel food coloring (as desired)
- Flavoring oil (optional, 3-4 drops)
Instructions
- Step 1: Remove the stems and any stickers from the apples. In a large bowl, add a small squirt of dish soap and nearly boiling water. Submerge the apples briefly to remove wax, then rinse and dry thoroughly. Insert a stick where the stem was.
- Step 2: Chill the prepared apples in the fridge while you make the candy coating.
- Step 3: In a medium, heavy-bottomed pot, combine water, granulated sugar, and light corn syrup. Heat over medium, stirring until the sugar dissolves. Add gel food coloring and flavoring oil if using.
- Step 4: Attach a candy thermometer, making sure it touches the liquid but not the pot bottom. Let the mixture cook without stirring until it reaches 300°F (the hard-crack stage).
- Step 5: Meanwhile, line a baking sheet with parchment paper or a Silpat and place hot pads underneath. Remove the apples from the fridge and set them ready for dipping.
- Step 6: When the candy reaches 300-310°F, turn off the heat. Quickly dip each apple into the candy, tilting the pot to coat evenly. Slowly twirl the apple to prevent bubbles and get a smooth coating.
- Step 7: Place the dipped apples on the prepared baking sheet and let cool completely until the candy hardens.
Tips & Variations
- Use white gel food coloring mixed with your chosen color for a more opaque, vibrant coating.
- For a different flavor, try adding peppermint or cinnamon oil instead of vanilla.
- Make sure apples are completely dry before dipping to help the candy adhere better.
- If you don’t have a candy thermometer, test the syrup by dropping a small amount into cold water – it should harden and crack when ready.
Storage
Store candy apples at room temperature on a parchment-lined tray, loosely covered, for up to 2 days. Avoid refrigeration as it can cause the candy shell to become sticky or cloudy. To re-crisp, leave them uncovered for a short time at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of apple for candy apples?
Yes, but firmer, tart apples like Granny Smith or Fuji work best since they balance the sweetness and hold up well under the candy coating.
What should I do if my candy coating becomes grainy?
Graininess often happens if the sugar crystallizes. Make sure the sides of your pot are clean while cooking and avoid stirring once the sugar has dissolved to prevent this issue.
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Candy Apples Recipe
- Total Time: 30 minutes
- Yield: 10 candy apples 1x
Description
These classic candy apples feature crisp, fresh apples coated in a shiny, hard candy shell. Perfect for fall treats or festive celebrations, the candy coating is flavored and colored to your preference, creating a fun and delicious combination of tart and sweet with a satisfying crunch.
Ingredients
Apples
- 10 medium apples
- 10 sticks (popsicle or caramel apple sticks)
Candy Coating
- ¾ cup water
- 3 cups granulated sugar
- ½ cup light corn syrup
- Gel food coloring (to desired color and opacity)
- 3–4 drops flavoring oil (optional)
Instructions
- Prep Apples: Remove stems and stickers from the apples. Place apples in a large bowl with hot, nearly boiling water and a small squeeze of dish soap to remove wax, improving candy adhesion. Let them sit for a minute, then dry thoroughly. Insert sticks where the stems were.
- Chill Apples: Place the prepared apples in the refrigerator to chill while preparing the candy coating.
- Dissolve Ingredients: In a medium heavy-bottomed pot, combine water, granulated sugar, and light corn syrup. Heat over medium flame until sugar dissolves completely. Stir in gel food coloring to achieve desired opacity and color. Add optional flavoring oil if desired.
- Heat Candy: Attach a candy thermometer to the pot, ensuring it is immersed in the liquid but not touching the bottom. Continue cooking until the candy reaches 300°F (hard-crack stage), which takes about 10 to 15 minutes. Be ready to work quickly once this temperature is reached.
- Prepare Dipping Station: While cooking the candy, line a baking sheet with Silpat or parchment paper and place hot pads underneath to protect your surface from heat. Remove chilled apples from the fridge and arrange them on the prepared sheet for easy dipping.
- Coat Apples: When the candy is at 300-310°F, turn off the heat. Carefully dip each apple by tilting the pan and slowly twirling to coat evenly without bubbles. Work efficiently as the candy cools quickly.
- Cool Apples: Place the dipped apples on the prepared baking sheet and allow them to cool completely so the candy coating hardens before serving.
Notes
- Removing wax from apples is crucial to ensure proper candy adhesion; using hot water and dish soap works effectively.
- Work quickly when coating apples, as the candy hardens rapidly once it reaches the hard-crack stage.
- To achieve a more opaque candy coating, add white gel food coloring along with your desired color.
- Optional flavoring oils like cinnamon or vanilla extract can add an extra layer of taste but use sparingly (3-4 drops) to avoid affecting candy texture.
- Use a candy thermometer for accurate temperature measurement to ensure the candy reaches the correct stage for a hard, glossy shell.
- Protect your work surface with hot pads since the baking sheet will get hot from the dipping process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: candy apples, hard candy coating, fall treats, Halloween dessert, caramel apple alternative
