Description
This candy apple recipe gives you a perfectly glossy, hard-crack sugar coating that shatters cleanly on the first bite. Made with just 5 pantry ingredients and ready in 30 minutes, these classic homemade candy apples bring back every carnival and Halloween memory.
Ingredients
Scale
- 6 medium apples, firm variety — Granny Smith (tart) or Fuji (sweet) strongly recommended
- 2 cups (400g) granulated white sugar
- 1/2 cup (120ml) light corn syrup
- 3/4 cup (180ml) water
- 1/2 teaspoon red gel food coloring
- 1/2 teaspoon cinnamon extract or flavoring oil (optional)
- 6 wooden candy apple sticks or sturdy lollipop sticks
- Non-stick cooking spray
- Parchment paper or silicone baking mat
Instructions
- Set up your workspace before you start: line a baking sheet with parchment paper and coat lightly with non-stick cooking spray. Have your sticked apples ready and within reach.
- Remove all wax from your apples by dipping them in boiling water for 5 seconds, then scrub dry with a rough kitchen towel. Insert a wooden stick firmly into the stem end of each apple.
- In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, and water. Stir gently just until the sugar is moistened. Clip a candy thermometer to the side of the pan.
- Place the saucepan over medium-high heat and bring the mixture to a full rolling boil without stirring. Wipe down any sugar crystals clinging to the sides of the pan.
- Continue boiling until the candy thermometer reads between 300°F and 310°F (149°C–154°C). This takes approximately 15 to 20 minutes.
- Remove the pan from heat immediately once it hits 300°F. Stir in the gel food coloring and cinnamon extract if using. Allow all the bubbles to fully subside.
- Tilt the saucepan to one side so the syrup pools deeply. Working one apple at a time, dip and rotate each apple to coat completely, letting the excess drip back into the pan.
- Place each coated apple stick-side up on the prepared baking sheet. Allow to cool completely at room temperature for at least 20 minutes before serving.
Notes
- Ensure the syrup reaches 300°F for the perfect coating.
- Wait 1 to 2 minutes after removing from heat before dipping to avoid bubbles.
- Always remove wax from apples for proper adhesion of the candy coating.
- Store candy apples at room temperature, uncovered or loosely wrapped.
- For a spooky Halloween touch, use black or deep purple food coloring.
Nutrition
- Serving Size: 1 candy apple
- Calories: 271
- Sugar: 65
- Sodium: 3
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 71
- Fiber: 4
- Protein: 1
- Cholesterol: 0
Keywords: gourmet desserts, candy apple recipe, homemade candy apples, Halloween candy apples, hard crack candy apples