Description
Classic Candy Apples are a nostalgic fall treat featuring crisp apples coated in a shiny, crackly red candy shell. Perfect for Halloween, autumn gatherings, or a fun homemade snack, these candy apples combine the tart freshness of firm apples with a sweet, crunchy candy coating that is easy to make with simple pantry ingredients.
Ingredients
Scale
Fruit
- 6 firm, crisp apples (such as Granny Smith or Fuji)
Candy Coating
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 teaspoons white vinegar
- Red food coloring (optional, about 10-15 drops)
Accessories
- 6 wooden sticks
Optional Variations
- Pinch of cinnamon or ground cloves (for spiced candy apples)
- Dark or white chocolate for drizzling (once candy is set)
- Crushed nuts (peanuts, almonds, pistachios) for coating
- Alternative food coloring (green, blue, rainbow)
- Erythritol or keto-friendly sweetener (for sugar-free option; adjust cooking times)
Instructions
- Prepare Your Apples: Wash and thoroughly dry each apple to remove any wax coating that might prevent the candy from sticking. Insert wooden sticks securely into the stem end. Ensure apples are completely dry before proceeding.
- Make the Candy Syrup: In a medium saucepan, combine sugar, corn syrup, water, and vinegar. Stir gently over medium heat until sugar dissolves. Bring to a boil without stirring and cook until the syrup reaches 300°F (hard-crack stage) on a candy thermometer for a crisp, shiny coating.
- Add Color and Flavor: Remove syrup from heat and quickly stir in your choice of food coloring and, if desired, a few drops of vanilla or almond extract. Work swiftly as the syrup hardens fast once off the heat.
- Dip the Apples: Holding the wooden stick, dip each apple into the hot candy syrup, swirling to coat evenly and letting excess drip back into the pan. Place dipped apples onto a greased or parchment-lined surface to cool and harden.
- Let Them Set: Allow candy apples to sit at room temperature for about 30 minutes until the coating is fully hardened and glossy. Avoid refrigeration to prevent condensation from ruining the candy shell.
Notes
- Choose firm apples like Granny Smith or Fuji for best texture and flavor contrast.
- Use a candy thermometer to ensure syrup reaches the perfect hard-crack stage.
- Have your dipping station ready to work quickly since syrup hardens fast.
- Grease or parchment-line your cooling surface to prevent candy from sticking.
- Keep heat at medium to avoid burning or uneven caramelization.
- Enhance apples by rolling in chopped nuts or sprinkles while the coating is still tacky.
- Store candy apples at room temperature on waxed or parchment-lined trays; avoid refrigeration.
- Freezing candy apples is not recommended due to moisture affecting texture and coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 candy apple
- Calories: 250 kcal
- Sugar: 50 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 0 mg