Classic Red Candy Apples (Printable version)

Crisp apples enveloped in a shiny red candy coating, ideal for festive treats and gatherings.

# What You’ll Need:

→ Apples

01 - 8 medium Granny Smith or Gala apples, washed and thoroughly dried

→ Candy Coating

02 - 2 cups granulated sugar
03 - 1 cup light corn syrup
04 - 1/2 cup water
05 - 1/2 teaspoon red food coloring, liquid or gel

→ Extras

06 - 8 wooden sticks, popsicle or craft sticks
07 - Nonstick cooking spray or parchment paper

# Directions:

01 - Line a large baking sheet with parchment paper or lightly spray with nonstick cooking spray.
02 - Firmly insert a wooden stick into the stem end of each apple and set aside.
03 - In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to mix thoroughly.
04 - Place the saucepan over medium-high heat and bring to a boil without stirring further. Attach a candy thermometer to the side of the pan.
05 - Continue boiling until the mixture reaches 300°F, approximately 15 to 20 minutes.
06 - Remove the saucepan from heat and immediately stir in the red food coloring until evenly blended.
07 - Working quickly and carefully as the syrup is extremely hot, tilt the pan and dip each apple, turning to coat evenly. Allow excess to drip off, then place on the prepared baking sheet.
08 - Let the apples cool at room temperature until the candy shell hardens completely, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and quality.

# Expert Advice:

01 -
  • The candy shell snaps satisfyingly when you bite into it, then melts on your tongue.
  • You'll feel like a confectioner pulling off something genuinely impressive in under an hour.
  • They're the kind of homemade gift that makes people stop and ask for your secret.
02 -
  • Hot sugar syrup can inflict serious burns—treat it with genuine respect and keep kids away from the stove during the crucial dipping moment.
  • If your candy thickens while you're dipping, gently reheat it over low heat for 30 seconds rather than fighting with thick syrup, which prevents even coating.
  • The tart bite of Granny Smith apples is the secret weapon here; their tartness cuts through the sweetness and keeps these from feeling cloying.
03 -
  • If your candy thermometer doesn't have a clip, hold it steady with a clothespin attached to the saucepan handle so it stays at the right depth without you having to hold it.
  • A tiny pinch of cream of tartar added to the sugar mixture prevents crystallization better than luck ever could, making your coating stay glossy through the entire dipping process.
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