Candy Apple Recipe

Introduction

Candy apples are a classic treat that bring a perfect combination of tart fruit and crunchy, sweet coating. This recipe is simple and fun, making it ideal for parties, fall festivals, or just a delightful homemade snack.

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 your cookie sheets with cooking spray and insert craft sticks into the stems of the apples.
2. Step 2: In a medium saucepan, combine the sugar, water, and corn syrup. Heat over medium-high until the mixture starts to boil.
3. Step 3: Once boiling, insert a candy thermometer into the syrup. Continue boiling without stirring until the temperature reaches between 300 and 310°F (149 to 154°C).
4. Step 4: To test, drop a small amount of the syrup into cold water. It should form hard, brittle threads if ready.
5. Step 5: Remove the pan from heat and stir in the red food coloring evenly.
6. Step 6: Holding each apple by its stick, carefully dip it into the hot syrup. Turn the apple to coat it evenly with the candy.
7. Step 7: Place the coated apples on the prepared cookie sheets and allow them to cool and harden completely.

Tips & Variations

• Use tart apples like Granny Smith for a nice contrast with the sweet coating.
• For a green or other colored candy apple, substitute red food coloring with your preferred color.
• If you don’t have a candy thermometer, test syrup readiness using the cold water method described.
• Adding a pinch of cinnamon to the syrup can add a warm, festive flavor.

Storage

Store candy apples at room temperature on a waxed or parchment-lined tray to prevent sticking. They are best eaten within 1 to 2 days for optimal crispness. Avoid refrigeration, as moisture can soften the candy coating. To refresh a slightly sticky surface, let them air dry for a few hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for candy apples?

Yes, you can use any medium-sized apples, but tart varieties like Granny Smith work best to balance the sweetness of the candy coating.

What if my candy coating is sticky after it hardens?

If the coating is sticky, it may not have reached the correct temperature. Let the apples air dry for a few hours or overnight to firm up. Next time, make sure to reach the hard crack stage (300–310°F or 149–154°C) before dipping the apples.