Candy Apples
Transform your fall festivities with the nostalgic charm of homemade Candy Apples—deliciously crisp apples enveloped in a glossy, crimson-hard candy shell. Perfectly sweet with just a hint of tartness, these treats are ideal for Halloween parties, autumn fairs, or family gatherings. Made with simple pantry staples like granulated sugar, light corn syrup, and a touch of red food coloring, this recipe ensures a professional candy finish every time by reaching the precise 300°F hard crack stage. The process is straightforward yet rewarding, as you dip fresh apples (Granny Smith, Fuji, or Honeycrisp) into the molten candy coating and watch them transform into vibrant goodies. Serve these elegant treats as they are, or customize with sprinkles and nuts for a playful twist. Easy to make and perfectly festive, these Candy Apples are a timeless crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Medium apples (e.g., Granny Smith, Fuji, or Honeycrisp)
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water
- 0.5 teaspoon Red food coloring
- 6 pieces Wooden sticks (craft sticks or skewers)
- 1 as needed Nonstick cooking spray
Instructions
Wash and thoroughly dry the apples. Remove the stems and insert a wooden stick into the top of each apple, ensuring the stick is firmly in place.
Line a baking sheet with parchment paper or a silicone mat and lightly grease it with nonstick cooking spray to prevent sticking.
In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir to combine and attach a candy thermometer to the side of the pan.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar dissolves. Avoid stirring once the mixture starts to boil, as this can cause crystallization.
Allow the syrup to cook until it reaches 300°F (149°C) on the candy thermometer, also known as the hard crack stage. This will take about 20 minutes. Keep an eye on the temperature to avoid burning.
Once the syrup reaches the correct temperature, remove the saucepan from the heat and stir in the red food coloring. Be careful, as the mixture will be extremely hot.
Working quickly, tilt the saucepan slightly to one side and dip each apple into the syrup, coating it evenly. Let the excess drip off, then place the coated apple on the prepared baking sheet.
Repeat with the remaining apples, re-warming the syrup briefly over low heat if it begins to thicken too much.
Allow the candy coating to cool and harden completely, about 30 minutes, before serving. Store any leftovers in a cool, dry place.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 727.6 g | 265% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 691.6 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
