Classic Red Candy Apples (Printable)

Crisp apples covered in glossy, sweet red candy coating—ideal for festive occasions.

# Components:

→ 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

# Method:

01 - Line a large baking sheet with parchment paper or coat 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 as the syrup is extremely hot, tilt the pan and dip each apple, turning to coat evenly. Allow excess 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 freshness.

# Expert Advice:

01 -
  • That shattering candy shell against your teeth paired with tart apple is an honest thrill that never gets old.
  • Kids and adults both lose their minds over them, making these your secret weapon for any gathering.
02 -
  • The candy thermometer is non-negotiable—guessing on temperature means the difference between a perfect shell and a sticky mess that never hardens.
  • If your syrup thickens too much while you're dipping the last few apples, gently reheat it over low heat for just a minute until it flows again.
03 -
  • Granny Smith apples give you that perfect balance of tart and sweet, but don't feel locked in—any firm apple variety will work beautifully.
  • If your candy coating starts to harden around the edges before you finish dipping all your apples, reheat it gently over low heat rather than trying to force cold syrup onto fruit.
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