Classic Red Candy Apples (Printable version)

Crisp apples coated in a glossy red candy shell, ideal for festive gatherings and snacks.

# What you need:

→ Apples

01 - 8 medium Granny Smith or Gala apples, washed and thoroughly dried

→ Candy Coating

02 - 2 cups granulated sugar
03 - 1 cup light corn syrup
04 - 1/2 cup water
05 - 1/2 teaspoon red food coloring

→ Extras

06 - 8 wooden sticks
07 - Nonstick cooking spray or parchment paper

# How to Make It:

01 - Line a large baking sheet with parchment paper or spray lightly with nonstick cooking spray.
02 - Insert a wooden stick firmly into the stem end of each apple and set aside.
03 - In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to mix, then place over medium-high heat.
04 - Bring to a boil without stirring further. Attach a candy thermometer to the side of the pan.
05 - Continue boiling until the mixture reaches 300°F, the hard crack stage, approximately 15 to 20 minutes.
06 - Remove the saucepan from heat. Immediately stir in the red food coloring until evenly blended.
07 - Working quickly and carefully, tilt the pan and dip each apple, turning to coat evenly. Allow excess syrup to drip off, then place on the prepared baking sheet.
08 - Let the apples cool completely at room temperature until the candy shell hardens, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and appearance.

# Expert Advice:

01 -
  • Simple ingredients you likely already have in your pantry
  • Stunning visual appeal that makes any occasion feel special
  • Perfect balance of sweet candy coating and tart apple flavor
  • Fun activity to make with family, especially during autumn
  • Customizable with various toppings and decorations
  • No baking required—just a stovetop and patience
02 -
  • Wash apples in hot water to remove the waxy coating, then dry completely for better adhesion
  • Use a candy thermometer for accurate temperature—guessing can result in soft or burnt candy
  • Work quickly when dipping, as the syrup hardens fast once it cools below 250°F
  • Twist the apple as you lift it from the syrup to prevent drips and create a smooth finish
  • Choose apples that are similar in size for uniform presentation
  • Avoid making candy apples on humid days, as moisture affects the candy shell's texture
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