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Homemade Candied Apples

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Prep Time 15 minutes
Cook Time 20 minutes
Set Time 15 minutes
Servings 8 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.
Storage:
  • 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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