Print

Candy Apple Recipe

Candy Apple Recipe
Print Recipe

★★★★★

5.1 from 9 reviews

This classic Candy Apple Recipe transforms crisp, sweet apples into a festive treat coated in a glossy, crunchy candy shell. Perfect for Halloween, autumn parties, or any time you crave a sweet and tart delight, this recipe uses simple ingredients like sugar, vinegar, water, and food coloring to create a beautiful, hard crack candy coating that hardens into a satisfying shell around each apple.

Ingredients

Scale

Apples

  • 8 small apples (Jonagold recommended for their sweet and crisp texture)

Candy Coating

  • 2 cups granulated white sugar
  • 1/2 cup water
  • 1/2 teaspoon white vinegar
  • 2 drops red food coloring (or any preferred color)

Instructions

  1. Prep: Line a cookie sheet or tray with wax paper or parchment paper. Wash and dry the apples thoroughly, then twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer securely into the top of each apple to serve as a handle for dipping and eating.
  2. Boil the Candy Mixture: In a medium-sized, heavy-based saucepan, combine the sugar, water, and vinegar. Heat the mixture over medium heat until it comes to a boil. To avoid sugar crystals forming on the pan sides, use a wet pastry brush to carefully wipe down the inside walls of the pan during boiling. Do not stir the mixture after it starts boiling. Continue to simmer the syrup until it reaches the hard crack stage, about 150°C (295-310°F) on a candy thermometer, which usually takes around 20 minutes. Watch closely to prevent burning.
  3. Add Color and Cool Slightly: Remove the saucepan from heat and stir in the food coloring until the color is even throughout the syrup. Allow the bubbling to subside completely before dipping the apples, as dipping too early will cause bubbles to cling to the coating, giving a textured ‘wart-like’ appearance if desired.
  4. Dip the Apples: Tilt the pan gently to pool the syrup on one side. Holding an apple by its stick, dip it fully into the hot candy mixture, rotating to coat the apple evenly. Let the excess candy drip off, then place the coated apple on the prepared wax paper to cool and harden. Repeat for all apples.

Notes

  • Use a candy thermometer for precise temperature to achieve the perfect hard crack stage.
  • Do not stir the sugar mixture once it starts boiling to avoid crystallization.
  • If you prefer, use other food coloring colors to customize your candy apples for different occasions.
  • Let candy coating cool slightly before dipping to prevent bubbles from forming on the surface.
  • Work quickly once the syrup reaches the right temperature, as it hardens rapidly.
  • Store candy apples at room temperature to keep the candy shell crisp.

Nutrition

Keywords: candy apple, caramel apple alternative, Halloween treat, fall dessert, hard candy coating, apples recipe

Find it online: https://reemcook.com/candy-apple-recipe/