Classic carnival-style candy apples with a glossy, crackable sugar shell in a deep candy-apple red. Use a candy thermometer for the perfect snap — these are the showstoppers of any Halloween party.
Why You’ll Love This
This is the kind of recipe that earns a permanent spot in the rotation. It’s approachable enough for a weeknight and impressive enough for company, and it uses ingredients you can find at any grocery store. The technique is straightforward, the timing is forgiving, and the result is the kind of food that gets a quiet round of applause at the table.
I’ve been making versions of this candy apples for years, and the recipe I’m sharing here is the one that has earned the most repeat requests. It’s reliable, it’s delicious, and it works exactly the way it says it will. That last part is the most important quality a recipe can have.
What You’ll Need
- 6 small-to-medium apples (Granny Smith works best)
- 2 cups granulated sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 teaspoon red food coloring (gel preferred)
- 1/4 teaspoon cinnamon extract or 1/2 tsp apple extract (optional)
- Popsicle sticks or sturdy candy sticks
Step by Step
Wash apples in hot water with a splash of vinegar to remove all wax. Dry completely — any moisture will cause the candy to slide off.
Insert a stick firmly into the stem end of each apple, pushing about halfway in.
Line a baking sheet with parchment paper and lightly grease it.
Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely.
Once dissolved, stop stirring. Clip a candy thermometer to the side and bring the mixture to a boil. Cook without stirring until the temperature reaches 300°F (hard-crack stage) — about 10-15 minutes.
Watch the color carefully as it approaches 300°F — it should turn a clear amber. The moment it hits 300°F, remove from heat and carefully stir in the food coloring and any extract (the mixture will steam).
Tilt the pan and dip each apple one at a time, twisting to coat evenly. Let excess drip back into the pan.
Place on the prepared baking sheet and let cool completely at room temperature until the shell hardens, about 20 minutes.
For a professional finish, briefly dip each apple halfway in white chocolate and roll in crushed peanuts or sprinkles before the chocolate sets.
Store at cool room temperature, uncovered, for up to 2 days.
Tips From My Kitchen
Read through the entire recipe before you start cooking. This sounds obvious, but it’s the single biggest difference between a smooth cooking experience and a chaotic one. Knowing what’s coming next means you can have everything prepped and ready to go at the right moment.
Use the best ingredients you can afford. This recipe doesn’t have a long ingredient list, so each one really matters. Good butter, fresh herbs, real vanilla — these small choices add up to a finished dish that tastes noticeably better than the sum of its parts.
How To Store It
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Most versions of this recipe reheat well in the microwave or in a 350°F oven until warmed through. If the dish has been assembled in advance, keep the components separate and assemble just before serving for the best texture.
For longer storage, this recipe freezes beautifully. Wrap tightly in plastic wrap and then foil, or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
—Elowen Thorn
Candy Apples
Description
Classic carnival-style candy apples with a glossy, crackable sugar shell in a deep candy-apple red. Use a candy thermometer for the perfect snap — these are the showstoppers of any Halloween party.
Ingredients
Instructions
- Wash apples in hot water with a splash of vinegar to remove all wax. Dry completely — any moisture will cause the candy to slide off.
- Insert a stick firmly into the stem end of each apple, pushing about halfway in.
- Line a baking sheet with parchment paper and lightly grease it.
- Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely.
- Once dissolved, stop stirring. Clip a candy thermometer to the side and bring the mixture to a boil. Cook without stirring until the temperature reaches 300°F (hard-crack stage) — about 10-15 minutes.
- Watch the color carefully as it approaches 300°F — it should turn a clear amber. The moment it hits 300°F, remove from heat and carefully stir in the food coloring and any extract (the mixture will steam).
- Tilt the pan and dip each apple one at a time, twisting to coat evenly. Let excess drip back into the pan.
- Place on the prepared baking sheet and let cool completely at room temperature until the shell hardens, about 20 minutes.
- For a professional finish, briefly dip each apple halfway in white chocolate and roll in crushed peanuts or sprinkles before the chocolate sets.
- Store at cool room temperature, uncovered, for up to 2 days.
Notes
- Tested and perfected by Elowen Thorn. Makes a great dessert for any fall gathering.
