Candy Apple Recipe

Introduction

Candy apples are a classic treat that combines the crispness of fresh apples with a shiny, sweet candy coating. Perfect for parties or festive occasions, this recipe guides you through creating that iconic bright red shell in your own kitchen.

Ingredients

• 1 cup light corn syrup
• 1½ cups water
• 2 cups white sugar
• 8 drops red food coloring
• 15 medium apples, washed and dried
• 15 craft sticks
• Cooking spray

Instructions

1. Step 1: Lightly grease cookie sheets with cooking spray and insert craft sticks into the stems of each washed and dried apple.
2. Step 2: In a medium saucepan, combine the sugar, water, and corn syrup over medium-high heat.
3. Step 3: Bring the mixture to a boil, then insert a candy thermometer to monitor the temperature.
4. Step 4: Continue boiling without stirring until the temperature reaches 300 to 310°F (149 to 154°C), the hard crack stage.
5. Step 5: Test the syrup by dropping a small amount into cold water; it should form hard, brittle threads.
6. Step 6: Remove the saucepan from heat and stir in the red food coloring until evenly mixed.
7. Step 7: Holding each apple by its stick, dip it carefully into the syrup, turning to coat evenly with the glossy candy shell.
8. Step 8: Place the coated apples on the greased cookie sheets and allow them to cool and harden completely before serving.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweet candy coating.
• Be sure to work quickly when dipping apples as the syrup hardens fast.
• Try adding chopped nuts or sprinkles immediately after dipping for extra texture and flavor.
• If candy thermometer is not available, carefully watch for syrup to become clear and brittle when tested in cold water.

Storage

Store candy apples at room temperature on a parchment-lined tray to maintain their crisp coating. They are best eaten within 1 to 2 days for optimal freshness. Avoid refrigeration as moisture can soften the candy shell. If needed, reheat gently by placing them in a warm area to restore some shine.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other colors besides red?

Yes! Food coloring can be adjusted to any preference, so feel free to use colors like green, blue, or orange to match your theme or holiday.

Why did my candy coating become sticky?

Sticky candy coating usually means the syrup didn’t reach the hard crack stage or moisture was introduced. Make sure to cook the syrup to 300°F (149°C) or higher and store apples in a dry place.

Candy Apple Recipe

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★★★★★

4.5 from 72 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 15 candy apples 1x

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Description

This classic Candy Apple recipe features crisp, medium-sized apples dipped in a glossy, sweet candy coating made from sugar, light corn syrup, and water, tinted with red food coloring. Perfectly crunchy and visually appealing, these candy apples make a delightful treat for autumn parties, Halloween, or any festive occasion.

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Ingredients

Scale 1x2x3x

For the Candy Apples:

• 15 medium apples, washed and dried
• 15 craft sticks
• Cooking spray (for greasing)

For the Candy Coating:

• 2 cups white sugar
• 1½ cups water
• 1 cup light corn syrup
• 8 drops red food coloring

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Instructions

1. Prepare the Apples: Lightly grease your cookie sheets with cooking spray to prevent sticking. Insert a craft stick firmly into the stem end of each washed and dried apple, creating a handle for dipping.
2. Combine Candy Ingredients: In a medium saucepan, mix together the white sugar, water, and light corn syrup. Place the saucepan over medium-high heat to begin dissolving the sugar.
3. Boil the Syrup: Bring the mixture to a rolling boil. Once boiling, attach a candy thermometer to the pan without letting it touch the bottom to monitor the temperature accurately.
4. Heat to Hard Crack Stage: Continue boiling the mixture without stirring until the temperature reaches between 300 to 310°F (149 to 154°C), which indicates the hard crack stage necessary for a crisp candy shell.
5. Test Candy Consistency: Verify the syrup’s readiness by dropping a small amount into cold water; it should form hard, brittle threads that break easily, confirming the correct temperature.
6. Add Food Coloring: Remove the saucepan from heat and immediately stir in 8 drops of red food coloring for that iconic candy apple look.
7. Dip the Apples: Holding each apple by its stick, carefully dip it into the hot candy syrup, turning it to coat evenly and thoroughly, ensuring the entire apple is covered.
8. Set and Harden: Place the coated apples on the prepared greased cookie sheets. Allow the candy coating to cool and harden completely before serving, resulting in a shiny, crackly shell.

Notes

• Use medium-sized apples for easier dipping and better candy coverage.
• Be cautious when working with hot sugar syrup to avoid burns.
• Do not stir the syrup once it starts boiling to prevent crystallization.
• If the syrup crystallizes, start over to ensure a smooth coating.
• Prepare to work quickly when dipping apples as the syrup hardens fast.
• For color variations, substitute or add other food coloring drops.
• Store candy apples in a cool, dry place to maintain crispness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: candy apples, autumn treat, Halloween dessert, caramel apple alternative, homemade candy apple