Homemade Candied Apples
Equipment
- Medium heavy-bottom saucepan
- Candy thermometer
- Wooden spoon or heat-safe spatula
- Parchment Paper
- Baking Sheet
- 6 candy apple sticks or wooden skewers
Ingredients
- 6 Granny Smith apples
- 3 cups white granulated sugar
- 1 cup light corn syrup
- ⅔ cup water
- 6 drops red food coloring or more as needed for a deep red color
Instructions
- Wash the Granny Smith apples thoroughly to remove any wax or residue from the skin.
- Dry the apples extremely well with a clean kitchen towel or paper towels. The apples should be completely dry so the candy coating sticks properly.
- Remove the stems and firmly insert a candy apple stick into the top of each apple.
- Line a baking sheet or countertop with parchment paper. Lightly grease the parchment if desired to prevent sticking.
- Add the sugar, corn syrup, water, and red food coloring to a medium heavy-bottom saucepan.
- Stir gently just until the ingredients are combined.
- Place the saucepan over medium to medium-high heat and bring the mixture to a boil.
- Once the mixture begins boiling, stop stirring to help prevent the sugar from crystallizing.
- Attach a candy thermometer and continue cooking until the mixture reaches 300–310°F, or the hard-crack stage.
- Immediately remove the saucepan from the heat once it reaches temperature.
- Allow the bubbling to settle for about 20–30 seconds.
- Working carefully and quickly, tilt the saucepan slightly and dip one apple at a time into the hot candy mixture.
- Rotate the apple until completely coated, then lift it from the saucepan and allow the excess candy to drip off.
- Place the coated apple onto the prepared parchment paper.
- Repeat with the remaining apples. If the candy coating becomes too thick while dipping, briefly return the saucepan to low heat until it loosens again.
- Allow the candied apples to sit at room temperature for about 10–15 minutes, or until the candy shell is completely hardened.
Notes
- Dry apples are essential. Any moisture on the outside of the apple can prevent the candy coating from sticking properly.
- Granny Smith apples work especially well because their tart flavor balances the sweetness of the candy shell.
- Make sure the candy mixture reaches 300°F or higher. If it does not reach the hard-crack stage, the coating may stay soft or sticky.
- Avoid stirring the sugar mixture once it begins boiling. If necessary, gently swirl the saucepan instead.
- Work quickly once the candy reaches temperature because the coating will begin to thicken as it cools.
- Add a few extra drops of red food coloring if you want a deeper, glossy ruby-red color inspired by Snow White's poisoned apple.
- The candy mixture is extremely hot. Avoid touching the coating until the apples have completely cooled and hardened.
- Candied apples are best enjoyed the same day they are made for the crispest candy shell.
- Keep them in a cool, dry place at room temperature until serving. Avoid refrigerating when possible, as condensation can cause the candy shell to become sticky.
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