Candy Apples Iconic Fall Dessert (Printer-Friendly Version)
Tart apples dipped in crisp, shiny candy shells—festive, nostalgic, and easy to prepare at home.
# Required Ingredients:
→ Candy Coating
01 -
400 g granulated sugar
02 -
120 ml light corn syrup
03 -
16 drops red food coloring
04 -
180 ml water
→ Apples
05 -
6 medium Granny Smith apples
→ For Preparation
06 -
Cooking spray
# Step-by-Step Instructions:
01 -
Grease a baking sheet with cooking spray, line it with parchment paper, then lightly grease the parchment as well to ensure easy removal.
02 -
Wash and thoroughly dry apples. Insert a long wooden stick into the stem end of each apple, pushing it about halfway through to secure.
03 -
In a heavy-bottomed medium pot equipped with a candy thermometer, combine granulated sugar, light corn syrup, red food coloring, and water. Place over medium-high heat and bring to a boil. Cook, without stirring, until the mixture reaches 150°C to 155°C (hard crack stage), about 15 to 20 minutes.
04 -
Once the syrup has reached the hard crack stage, immediately remove the pot from the heat. Allow bubbles to subside for 30 seconds to 1 minute. Working quickly and carefully, dip each apple into the hot candy mixture, rotating to coat evenly.
05 -
Transfer the coated apples to the prepared baking sheet and let stand at room temperature until the candy shell is completely cool and hardened before serving.
# Handy Cooking Tips:
01 -
Choose crisp, tart apples such as Granny Smith for best contrast with the sweet shell.
02 -
Ensure apples are completely dry before coating to help candy adhere.
03 -
Candied apples keep up to 3 days in the refrigerator; store in an airtight container.