Description

This candy apple recipe gives you a perfectly glossy, hard-crack sugar coating that shatters cleanly on the first bite — every single time. Made with just 5 pantry ingredients and ready in 30 minutes, these classic homemade candy apples bring back every carnival and Halloween memory you have.

Ingredients

Scale

6 medium apples, firm variety — Granny Smith or Fuji 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 each apple 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. Use a wet pastry brush to 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. Wait 1 to 2 minutes for the bubbles to subside.
Tilt the saucepan to one side so the syrup pools deeply in one corner. 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

The syrup must reach 300°F for a hard shell. Use a calibrated candy thermometer.
Wait 1 to 2 minutes after removing from heat until the surface is glossy before dipping.
Remove wax from apples with boiling water and dry completely before dipping.
Never refrigerate candy apples; store at room temperature, uncovered or loosely wrapped.
If the syrup thickens too much while dipping, return the pan to low heat for a few seconds to loosen it.
Substitute corn syrup with 1 teaspoon of white vinegar or fresh lemon juice to prevent sugar crystallization.
Best to make on cool, dry, low-humidity days.

Nutrition

Calories: 271
Sugar: 65
Sodium: 3
Fat: 1
Carbohydrates: 71
Fiber: 4
Protein: 1
Cholesterol: 0

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