Description
These classic Candy Apples feature crisp apples coated in a hard, glossy candy shell that can be customized with different colors and flavors. A fun and nostalgic treat perfect for fall, parties, or fairs.
Ingredients
- 10 medium apples (firm, crisp varieties like Gala, Fuji, Granny Smith recommended)
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup water
- 1 teaspoon flavor extract (such as cherry, strawberry, cinnamon, or vanilla)
- 2 tablespoons white gel food coloring (for an opaque coating, optional)
- 2–4 teaspoons desired gel food coloring (omit white if making translucent)
Instructions
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Prepare Apples (Advance Step):
- The day before, or at least several hours before making candy: Scrub the apples thoroughly with a vegetable brush and hot water to remove any waxy coating (this helps the candy adhere).
- Dry the apples completely and let them sit at room temperature.
- Remove the stems from the apples. Firmly insert a dowel rod or popsicle stick into the stem end of each apple.
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Prepare Baking Sheet: Line a large baking sheet with parchment paper. Set aside.
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Make Candy Syrup:
- In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water.
- Place the saucepan over medium-high heat. Stir gently until the sugar dissolves.
- Once the sugar is dissolved, stop stirring. Bring the mixture to a boil.
- Clip a candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the syrup but not touching the bottom of the pan.
- Continue boiling, without stirring, until the syrup reaches the “hard crack” stage, which is 302-310°F (150-154°C) on the candy thermometer. This should take approximately 10-15 minutes, but watch the thermometer carefully.
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Add Flavor and Color:
- Immediately remove the saucepan from the heat once it reaches the hard crack stage.
- Carefully stir in the flavor extract.
- If making an opaque coating, stir in the white gel food coloring until combined.
- Stir in your desired color gel food coloring, adding it a teaspoon at a time, until you reach the desired shade. Work quickly, as the candy will start to harden.
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Dip Apples:
- Tilt the saucepan slightly to pool the candy syrup.
- Holding an apple by its stick, carefully dip it into the hot syrup, twirling it to coat it as evenly as possible. Avoid touching the bottom of the hot pan.
- Lift the apple out of the syrup and hold it over the saucepan for 5-10 seconds, allowing the excess candy to drip off.
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Cool and Dry: Place the dipped apple, stick-side up, on the prepared parchment-lined baking sheet. Repeat the dipping process quickly with the remaining apples. If the syrup starts to harden in the pan, gently reheat it over low heat just until it becomes liquid again.
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Set: Allow the candy apples to cool and harden completely at room temperature (this may take 30-60 minutes).
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Store: Once completely cool and hard, store the candy apples loosely covered (or individually wrapped in cellophane) at room temperature for up to 3 days. Refrigeration is generally not recommended as it can cause the candy to become sticky due to humidity.
Notes
- Apple Prep: Thoroughly washing and drying the apples, and removing any wax coating, is crucial for the candy to stick properly. Let apples be at room temperature before dipping.
- Candy Thermometer: Using a candy thermometer is highly recommended for accuracy. Reaching the hard crack stage ensures the candy coating will harden correctly.
- Working with Hot Sugar: Be extremely careful when working with hot candy syrup, as it can cause severe burns. Keep children and pets away from the cooking area.
- Food Coloring: Gel food coloring provides the most vibrant colors without adding excess liquid. Use white gel food coloring first if you want an opaque (non-see-through) candy coating. Omit the white for a traditional translucent candy coating.
- Flavor Extract: Use extracts designed for candy making if possible, but standard extracts work.
- Humidity: Candy making is best done on a dry day. High humidity can make the candy coating sticky or prevent it from hardening properly.
- Storage: Candy apples are best enjoyed within a few days. Avoid storing them in the refrigerator unless absolutely necessary, as condensation can make the candy sticky.