Introduction

Homemade candy apples are a fun and festive treat perfect for fall gatherings or any time you crave a sweet, crunchy snack. This classic recipe coats crisp apples in a shiny, hard candy shell that’s both beautiful and delicious.

Five shiny red candy apples sit on a round white plate, each pierced with a wooden stick standing upright in the center. The candy coating is bright and smooth, reflecting light and giving the apples a glossy, almost wet look. The tops of the apples show where the sticks are inserted, with slight uneven edges of the candy. The plate rests on a white marbled surface, which adds a subtle light pattern behind the clean, simple presentation of the apples. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup light corn syrup
1½ cups water
2 cups white sugar
8 drops red food coloring
15 medium apples, washed and dried
15 craft sticks
cooking spray

Instructions

Step 1: Lightly grease your cookie sheets with cooking spray and insert craft sticks into the stem end of each apple.
Step 2: In a medium saucepan, combine the sugar, water, and corn syrup over medium-high heat.
Step 3: Bring the mixture to a boil, then insert a candy thermometer into the pan.
Step 4: Continue boiling the syrup without stirring until it reaches 300 to 310°F (149 to 154°C). You’ll know it’s ready when a drop of syrup dropped into cold water forms hard, brittle threads.
Step 5: Remove the saucepan from heat and stir in the red food coloring.
Step 6: Holding each apple by its stick, carefully dip it into the hot syrup, turning to coat evenly.
Step 7: Set the coated apples on the prepared cookie sheets to cool and harden completely before serving.

Tips & Variations

Use a candy thermometer for accurate temperature — it’s the key to the perfect hard candy shell.
Try adding a few drops of flavor extract like cinnamon or vanilla to the syrup for a unique twist.
For extra fun, sprinkle crushed nuts or candy pieces on the apples immediately after dipping.
If you don’t have craft sticks, sturdy wooden skewers work well as a substitute.

Storage

Store candy apples in a cool, dry place on a sheet of wax paper to prevent sticking. They are best eaten within 1 to 2 days as the candy coating can become sticky or soften over time. Avoid refrigeration, which can cause condensation and make the candy shell sticky. To serve after storing, allow them to come to room temperature for the best texture.

How to Serve

Five shiny red candy apples with smooth, glossy coating are arranged on a round white plate. Each apple has a light wooden stick inserted at the top center. The apples have a rich, deep red color with some small reflections of light showing the smooth candy layer. The plate sits on a white marbled surface that gives a clean and bright background to the vibrant apples. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for this recipe?

Yes, firm apples like Granny Smith, Fuji, or Honeycrisp work best due to their crisp texture and tart flavor, which balance the sweetness of the candy coating.

What should I do if the candy syrup crystallizes while cooking?

If crystals form on the sides of your pan, gently brush them down with a wet pastry brush. Avoid stirring the syrup once it starts boiling, as this can cause crystallization. Starting with clean equipment and fresh ingredients also helps.

Candy Apple Recipe

Print Recipe

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5 from 82 reviews

This classic Candy Apple recipe transforms crisp, fresh apples into a glossy, sweet treat coated with a hard candy shell. Perfect for parties, fall festivities, or a nostalgic dessert, this candy-coated apple recipe uses simple ingredients and straightforward steps to achieve a vibrant, crunchy finish that contrasts beautifully with the juicy apple inside.

Author: Stella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 15 candy apples 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Candy Coating

1 cup light corn syrup
1½ cups water
2 cups white sugar
8 drops red food coloring

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 and insert craft sticks into the stem end of each washed and dried apple to create handles for dipping.
Mix Ingredients: In a medium saucepan, combine the white sugar, water, and light corn syrup over medium-high heat, stirring gently to dissolve sugar.
Boil Mixture: Bring the syrup mixture to a boil. Once boiling, insert a candy thermometer to monitor temperature closely.
Cook to Hard Crack Stage: Continue boiling the syrup without stirring until it reaches 300 to 310°F (149 to 154°C), the hard crack stage, which ensures the candy will harden properly.
Test Syrup Consistency: To check readiness, drop a small amount of syrup into cold water; it should form hard, brittle threads indicating perfect candy texture.
Add Food Coloring: Remove the syrup from heat and carefully stir in 8 drops of red food coloring, mixing until the color is even.
Dip Apples: Holding each apple by its stick, dip it fully into the hot syrup coating, turning it to cover the surface evenly for a smooth candy shell.
Set Apples: Place the candy-coated apples on the prepared cookie sheets and allow the candy coating to harden completely before serving.

Notes

Use a candy thermometer for accuracy to achieve the proper hard crack stage for the candy coating.
Work quickly when dipping apples as the syrup hardens fast once off the heat.
If the syrup thickens too much while dipping, reheat gently to restore fluidity but avoid stirring after removal of the thermometer.
Cooking spray on the cookie sheets prevents the sticky candy from adhering.
For a fun twist, try using different food coloring or adding edible glitter to the syrup once colored.

Keywords: candy apple, caramel apple alternative, candy coating, fall treats, easy candy apple recipe, homemade candy apples