Description
These candy apples are a fun and festive treat to celebrate the back-to-school season! Perfectly glossy with a hard-crack coating, these apples are sure to be a hit with kids and adults alike.
Ingredients
Scale
- 6 medium apples (firm variety — Granny Smith (tart) or Fuji (sweet) recommended)
- 2 cups granulated white sugar ((400g))
- 1/2 cup light corn syrup ((120ml))
- 3/4 cup water ((180ml))
- 1/2 teaspoon red gel food coloring ((gel gives deeper color than liquid))
- 1/2 teaspoon cinnamon extract or flavoring oil ((optional))
- 6 wooden candy apple sticks or sturdy lollipop sticks
- to coat non-stick cooking spray (for baking sheet)
- 1 parchment paper or silicone baking mat (for lining baking sheet)
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 each in boiling water for 5 seconds, then scrub dry with a rough kitchen towel. Insert a stick into the stem end of each apple, pushing it at least halfway through. Set aside on your prepared baking sheet.
- 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 to a full rolling boil without stirring. Use a wet pastry brush to wipe down any sugar crystals clinging to the sides.
- 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 from heat immediately once it hits 300°F. Stir in the gel food coloring and cinnamon extract if using. Allow bubbles to fully subside, about 1 to 2 minutes.
- Tilt the saucepan to one side and dip each apple one at a time, letting the excess drip back into the pan for 3 to 4 seconds. 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 a proper hard shell.
- Wait for bubbles to settle before dipping the apples.
- Keep apples at room temperature and avoid refrigerating.
- Use firm apples for the best results.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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: back to school treats, candy apple recipe, homemade candy apples, fall candy apple recipe