Classic Red Candy Apples (Printable Version)

Crisp apples with a sweet, shiny red coating, ideal for parties and celebrations.

# 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, liquid or gel

→ Extras

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

# How To Make:

01 - Line a large baking sheet with parchment paper or lightly spray 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 well.
04 - Place the 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. Immediately stir in red food coloring until evenly blended throughout.
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 before placing 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 Tips:

01 -
  • That moment when you bite through the hard candy and hit the juicy apple is genuinely addictive.
  • They look impressive enough to bring to a party but are surprisingly forgiving to make once you know the trick.
  • The whole process takes less than an hour from start to finish, which feels impossible given how fancy they look.
02 -
  • If your candy hardens before you finish dipping all the apples, gently reheat it over low heat for just a minute or two—don't let it get too hot or it'll overshoot the temperature.
  • The moment you remove the saucepan from heat, you have maybe two minutes before the candy becomes too thick to dip smoothly, so have all your apples within arm's reach.
03 -
  • If you're making these for a crowd, prepare the apples and have everything measured before you start cooking the candy—once that thermometer hits 300°F, you're on borrowed time.
  • A wooden skewer works just as well as a popsicle stick if that's what you have, and it actually gives you better control when dipping.
Return