Classic Red Candy Apples (Print Version)

Crisp apples coated in a shiny red candy shell, perfect for parties and festive treats.

# What You'll 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, liquid or gel

→ Extras

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

# How-To Steps:

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 thoroughly
04 - Place saucepan over medium-high heat and 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, approximately 15 to 20 minutes
06 - Remove the saucepan from heat and 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 at room temperature until the candy shell hardens completely, approximately 15 minutes
09 - Serve within a few hours for optimal texture and appearance

# Expert Advice:

01 -
  • That satisfying crunch of the candy shell shattering on your first bite is genuinely addictive.
  • They look so stunning on a dessert table that people always assume you spent hours making them.
  • The tart-sweet contrast keeps you coming back for more instead of feeling one-note sugary.
02 -
  • If you don't dry those apples completely, the candy will slide right off—water is the enemy of a good candy shell.
  • The temperature matters more than timing; use a thermometer you trust, because too low and your shell stays soft and sticky, too high and it becomes brittle and tastes burnt.
03 -
  • Keep a bowl of warm water nearby while dipping—if the candy gets too thick and starts to harden before you finish, a quick dunk of your apple stick in the water helps it slide in easier.
  • If you're making these ahead and the candy hardens in the pan, you can gently reheat it over low heat, stirring carefully until it's liquid again.
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