Candy Apple Recipe
This classic Candy Apple recipe features crisp apples coated in a glossy, hard candy shell made from sugar, corn syrup, and water, tinted bright red for a festive touch. Perfect for autumn celebrations, Halloween, or any time you want a nostalgic sweet treat with a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 candy apples 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For Candy Coating
- 1 cup light corn syrup
- 1½ cups water
- 2 cups white sugar
- 8 drops red food coloring
For Apples
- 15 medium apples, washed and dried
- 15 craft sticks
- Cooking spray
Instructions
- Prepare Apples: Lightly grease your cookie sheets with cooking spray to prevent sticking. Insert a craft stick firmly into the stem end of each washed and dried apple, creating a handle for dipping.
- Combine Ingredients: In a medium saucepan, combine the sugar, water, and light corn syrup. Place the pan over medium-high heat and stir gently to dissolve the sugar.
- Bring to Boil: Allow the mixture to reach a rolling boil without stirring. Attach a candy thermometer to the side of the pan to monitor the temperature accurately.
- Cook to Hard Crack Stage: Boil the syrup until it reaches between 300°F and 310°F (149°C to 154°C). This is the hard crack stage when a small drop of syrup placed in cold water forms brittle threads.
- Remove from Heat and Add Color: Carefully remove the pan from heat and add 8 drops of red food coloring, stirring gently to incorporate evenly into the hot syrup.
- Dip the Apples: Holding each apple by its stick, dip it into the hot candy syrup. Turn the apple to coat it evenly with the glossy candy mixture.
- Cool and Harden: Place the coated apples onto the prepared cookie sheets. Let them sit at room temperature until the hard candy shell fully hardens and sets, about 30 minutes.
Notes
- Use medium-sized apples for best coating and handling.
- Ensure apples are completely dry before dipping to help candy adhere.
- Do not stir the syrup once it starts boiling to avoid crystallization.
- Have a damp cloth handy to wipe any sugar crystals off the sides of the pan.
- Use a candy thermometer for accurate temperature to ensure proper candy texture.
- Handle hot syrup carefully to avoid burns.
- Store candy apples in a cool, dry place and consume within 2 days for best freshness.
Keywords: Candy Apples, Halloween Treat, Hard Candy Coating, Fall Dessert, Classic Candy Apple Recipe
Find it online: https://dinewithdylan.com/candy-apple-recipe/
