Candied Apples Recipe

Closeup of glossy red candied apples with wooden sticks

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These fair-style candied apples pair crisp, tart apples with a shiny red candy shell and plenty of crunch. A fun fall treat made with six simple ingredients!

Prep Time20

Cook Time10

Set Time10

Total Time40

Servings: candied apples

Calories: 392kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

6 medium Granny Smith or Crisp apples about 2.5 pounds total
2 cups sugar
3/4 cup water
1/4 cup light corn syrup
1/4 teaspoon kosher salt
½ teaspoon red food coloring gel

Instructions

Use kitchen shears to score three 12-inch wooden sticks in the center, then carefully break each one in half to make six sticks. Remove the stem from each apple and insert a stick firmly into the top.
Bring a large pot of water to a boil. Dip the portion of each apple you want to coat into the boiling water for about 5 seconds to remove the wax. You should notice a slight color difference between the dipped and undipped portions. Dry the apples thoroughly with paper towels. Line a small baking sheet or pan with parchment paper and generously coat it with nonstick cooking spray.
Add the sugar, water, corn syrup, and salt to a medium heavy-bottomed saucepan or Dutch oven. Cook over medium heat, stirring gently until the sugar dissolves completely. Attach a candy thermometer to the side of the pan.
Bring the mixture to a boil and continue cooking without stirring until it reaches 300°F, or the hard-crack stage. Remove the pan from the heat and carefully stir in the red gel food coloring with a heat-resistant spatula.
Carefully tilt the pan and dip each apple into the hot candy mixture, turning it until the blanched portion is completely coated and a little apple skin remains visible near the top. Lift the apple and allow the excess coating to drip back into the pan before placing it on the prepared baking sheet.
Let the candied apples stand at room temperature for about 10 minutes, or until the coating cools and hardens. If excess candy pools around the bottom, wait until it is cool enough to handle but not fully hardened, then carefully trim it with greased kitchen shears. Candied apples are best served the same day.

Notes

IMPORTANT NOTE: Hot sugar can cause serious burns boos, so keep little ones away from the stove and don't touch the coating until it has completely cooled and hardened.

How to Store

Room Temp: Keep the candied apples in a cool, dry spot and serve them within 2 hours.
Fridge: Once the coating has completely hardened, place the apples in a lidded, parchment-lined container. Leave space between them so they don't stick together, and refrigerate for up to 2 days. You can also place each apple in its own cellophane bag.

Nutrition