Description
This candy apple recipe gives you a perfectly glossy, hard-crack sugar coating that shatters cleanly on the first bite — every single time. Made with just 5 pantry ingredients and ready in 30 minutes, these classic homemade candy apples bring back every carnival and Halloween memory you have.
Ingredients
Scale
- 6 medium apples, firm variety — Granny Smith or Fuji strongly recommended
- 2 cups (400g) granulated white sugar
- 1/2 cup (120ml) light corn syrup
- 3/4 cup (180ml) water
- 1/2 teaspoon red gel food coloring
- 1/2 teaspoon cinnamon extract or flavoring oil (optional)
- 6 wooden candy apple sticks or sturdy lollipop sticks
- Non-stick cooking spray
- Parchment paper or silicone baking mat
Instructions
- Set up your workspace before you start: line a baking sheet with parchment paper and coat lightly with non-stick cooking spray. Have your sticked apples ready and within reach.
- Remove all wax from your apples by dipping each in boiling water for 5 seconds and then scrubbing dry with a rough kitchen towel. Insert a wooden stick firmly into the stem end of each apple.
- In a heavy-bottomed medium saucepan, combine sugar, corn syrup, and water. Stir gently just until moistened. Clip a candy thermometer to the side of the pan.
- Place the saucepan over medium-high heat and bring to a full rolling boil without stirring. Use a wet pastry brush to wipe down any sugar crystals clinging to the sides.
- Continue boiling until the candy thermometer reads between 300°F and 310°F. This takes approximately 15 to 20 minutes.
- Remove the pan from heat immediately once it hits 300°F. Stir in gel food coloring and cinnamon extract if using. Allow bubbles to subside for 1 to 2 minutes.
- Tilt the saucepan to one side, dip and rotate each apple to coat completely, letting the excess drip back into the pan. Place each coated apple stick-side up on the prepared baking sheet.
- Allow to cool completely at room temperature for at least 20 minutes before serving.
Notes
- Ensure the syrup reaches 300°F to avoid sticky or chewy coating.
- Wait 1 to 2 minutes after removing from heat until surface is glossy before dipping.
- Make sure apples are wax-free and dry to ensure coating sticks.
- Do not refrigerate candy apples; store at room temperature.
- If syrup thickens, return to low heat briefly to loosen it.
- For Halloween, swap red gel coloring for black or other dramatic colors.
- Use firm apple varieties like Granny Smith or Fuji for best results.
Nutrition
- Serving Size: 1 candy apple
- Calories: 271
- Sugar: 65
- Sodium: 3
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 71
- Fiber: 4
- Protein: 1
- Cholesterol: 0
Keywords: quick dessert recipes, candy apple recipe, homemade candy apples, easy candy apple recipe, Halloween candy apples