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candy apples
marie

Candy Apples – A Classic Sweet Treat with a Perfect Crunch

Shiny, ruby-red candy apples with a crisp, crackly shell and a juicy apple center. This classic fair-style treat is easy to make at home using simple pantry ingredients and delivers a glossy hard-candy coating every time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15 apples
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For Preparing the Apples
  • Nonstick cooking spray – Lightly coats baking sheets to prevent sticking
  • 15 wooden craft sticks – Sturdy enough to hold apples securely
  • 15 medium apples – Washed dried thoroughly, and preferably firm varieties like Granny Smith or Fuji
  • For the Candy Coating
  • 2 cups white granulated sugar – Forms the base of the hard candy shell
  • 1½ cups water – Dissolves the sugar evenly
  • 1 cup light corn syrup – Prevents crystallization and creates a smooth glossy finish
  • Red food coloring about 8 drops, or to preference – Gives candy apples their iconic color
  • Helpful note: Apples must be completely dry before dipping. Even a small amount of moisture can prevent the candy from sticking properly.

Method
 

  1. Lightly coat one or two baking sheets with nonstick cooking spray and set aside. Gather all ingredients and tools, including a candy thermometer.
  2. Wash apples thoroughly to remove any wax coating, then dry completely. Insert a wooden craft stick firmly into the stem end of each apple.
  3. In a medium saucepan, combine sugar, water, and corn syrup. Stir gently over medium-high heat until the sugar dissolves.
  4. Once boiling, stop stirring and attach a candy thermometer. Continue boiling until the syrup reaches 300–310°F (149–154°C), the hard crack stage.
  5. Remove from heat and carefully stir in red food coloring until evenly combined.
  6. Holding an apple by the stick, dip it into the hot syrup, rotating to coat evenly. Allow excess syrup to drip back into the pan.
  7. Place the coated apple onto the prepared baking sheet. Repeat with remaining apples.
  8. Let candy apples cool at room temperature for 15–30 minutes, or until the coating is fully hardened and glossy.

Notes

Apples must be completely dry before dipping, or the candy will not adhere properly. For best results, make candy apples on a low-humidity day.
Tart apples like Granny Smith balance the sweetness beautifully. Hot sugar is extremely hot—handle with care and keep children at a safe distance.