Candy Apples

3.50 from 2 votes

Fall is here, and that means it’s time to make a tasty batch of candy apples! Your favorite crisp apples coated in a glossy, red sugar mixture that almost looks too good to eat!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: candied apples, candy apples, how to make candied apples, how to make candy apples

Servings: candy apples

Author: Alyssa Rivers

Ingredients

10 apples medium
10 sticks popsicle or caramel apple sticks
¾ cup water
3 cups granulated sugar
½ cup light corn syrup
Gel food coloring
Flavoring optional

Instructions

Remove the stems and stickers from your 10 apples. Add the apples to a large bowl and add 1 small squeeze of dish soap. Add hot water, nearly boiling, to the bowl and let the apples sit for a minute or so. This will help all the wax come off, which makes the candy stick to the apple better. The apples will likely look browned and discolored, maybe even have a white residue. This is normal and a good sign! Dry the apples thoroughly and stick 10 sticks into them right where the stem was.
Place the apples in the fridge to chill while you prepare the candy.
Add ¾ cup water, 3 cups granulated sugar, and ½ cup light corn syrup to a medium-sized, heavy-bottomed pot. Leave over medium heat until the sugar is dissolved and then stir in your Gel food coloring. If you want the color to appear more opaque, add white gel food coloring to the color you want the apples to be. If you would like to add an oil Flavoring, add it now. 3-4 drops will be sufficient.
Add a candy thermometer to the pot, ensuring it’s submerged in the candy but not touching the bottom. Let the candy cook until it reaches 300 degrees Fahrenheit. This will take 10-15 minutes, but once it’s ready, you will have to work quickly.
While the candy cooks, prepare your apple station by lining a baking sheet with a Silpat or parchment paper. It’s also a good idea to place some hot pads under the baking sheet, as the candy will heat the baking sheet up after the apples are dipped and placed on it. Remove the apples from the fridge when the candy is nearly 300 degrees and place them on the baking sheet, ready to be dipped.
Once the temperature of the candy reaches 300-310 degrees Fahrenheit (the hard-crack stage), turn off the heat and quickly, but carefully, dip the apples in the candy. I found it easiest to tilt the pan to the side and twirl the apple until it was fully coated. Try to twirl the apple slowly; otherwise, you will end up with bubbles in your candy and on your apples.
Let the dipped apples sit until fully cooled and the candy has hardened.

Nutrition

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