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. No sticky coating, no cloudy finish, no guesswork — just the real thing, made right in your kitchen.
Ingredients
- 1 medium apple, firm variety — Granny Smith (tart) or Fuji (sweet) recommended
- 1/3 cup (67g) granulated white sugar
- 2 tablespoons (30ml) light corn syrup
- 3 tablespoons (45ml) water
- 1/2 teaspoon red gel food coloring (gel gives deeper color than liquid)
- 1/4 teaspoon cinnamon extract or flavoring oil (optional)
- 1 wooden candy apple stick or sturdy lollipop stick
- Non-stick cooking spray
- Parchment paper or silicone baking mat
Instructions
- Set up your workspace before you start: line a small plate with parchment paper and coat lightly with non-stick cooking spray. Have your sticked apple ready and within reach.
- Remove all wax from your apple. Store-bought apples have a food-grade wax coating that will prevent the candy from sticking and cause bubbles. Dip the 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 the apple, pushing it at least halfway through. Set aside on your prepared plate.
- In a small heavy-bottomed 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, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
- Place the saucepan over medium-high heat. Bring the mixture to a full rolling boil without stirring. Once boiling, 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. Do not walk away during the last 5 minutes.
- Remove the pan from heat immediately once it hits 300°F. Stir in the gel food coloring and cinnamon extract if using. Wait for 1 to 2 minutes until the bubbles fully subside.
- Tilt the saucepan to one side so the syrup pools deeply in one corner. Working quickly, dip and rotate the apple to coat completely, letting the excess drip back into the pan for 3 to 4 seconds. Place the coated apple stick-side up on the prepared plate. Allow to cool completely at room temperature for at least 20 minutes before serving.
Notes
- Ensure the syrup reaches 300°F (hard crack stage) for a firm coating.
- Wait for bubbles to settle before dipping for a smooth finish.
- Remove wax from the apple to ensure the coating sticks.
- Store at room temperature, uncovered, and consume within 1 to 2 days.
Nutrition
- Calories: 271
- Sugar: 65
- Sodium: 3
- Fat: 1
- Carbohydrates: 71
- Fiber: 4
- Protein: 1
- Cholesterol: 0
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