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 (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 (gel gives deeper color than liquid)
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 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. 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. Allow all the bubbles to fully subside, about 1 to 2 minutes.
Tilt the saucepan to one side to pool the syrup deeply. Working one apple at a time, dip and rotate each apple to coat completely. 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 or the coating will be sticky.
Wait 1 to 2 full minutes after removing from heat until the surface is completely still before dipping.
Remove wax with a 5-second boiling water dip and dry completely before dipping.
Never refrigerate candy apples; store at room temperature.
If the syrup thickens too much, return the pan to low heat for 20 to 30 seconds.
For Halloween candy apples, swap red gel coloring for black or deep colors.

Nutrition

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

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