Introduction

Make your own classic candy apples at home with this simple and fun recipe. The glossy red coating is crisp and sweet, perfect for autumn treats, parties, or just a nostalgic snack.

Five shiny red candy apples each with a smooth, glossy coating cover the whole apple, arranged on a simple white plate. Each apple has a light wooden stick inserted from the top, standing upright. The candy coating reflects light softly, showing a very smooth texture with slight drips near the bottom edges of some apples. The white plate rests on a white marbled surface that adds a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup light corn syrup
1½ cups water
2 cups white sugar
8 drops red food coloring
15 medium apples, washed and dried
15 craft sticks
Cooking spray

Instructions

Step 1: Lightly grease your cookie sheets with cooking spray and insert craft sticks into the stem end of each apple.
Step 2: In a medium saucepan, combine the sugar, water, and corn syrup over medium-high heat.
Step 3: Bring the mixture to a boil, then insert a candy thermometer.
Step 4: Continue boiling without stirring until the temperature reaches 300 to 310°F (149 to 154°C).
Step 5: Test the syrup by dropping a small amount into cold water; it should form hard, brittle threads.
Step 6: Remove the saucepan from heat and stir in the red food coloring.
Step 7: Holding each apple by the stick, dip it into the hot syrup, turning to coat evenly.
Step 8: Place the coated apples on the prepared cookie sheets and let them harden completely before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance to the sweetness of the candy coating.
If the syrup hardens before dipping all apples, gently reheat it to keep it liquid.
Try adding a sprinkle of chopped nuts or colored sprinkles onto the candy before it sets for extra texture and fun.

Storage

Store candy apples in a cool, dry place at room temperature for up to 2 days. Avoid refrigeration as moisture can cause the candy coating to become sticky or soft. To refresh crispness, allow apples to come to room temperature before eating if chilled.

How to Serve

A shiny, bright red candy apple with a smooth, glossy candy coating sits on a piece of white parchment paper. The apple has a light brown stem at the top and a light wooden stick is inserted into the top, slightly angled. A pool of thick, red candy syrup spreads out around the base of the apple, reflecting light. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different colored food coloring or flavors?

Yes, you can customize the candy coating with any color or add a few drops of flavor extracts like cinnamon or vanilla to the syrup for variation.

What if the candy coating is sticky after cooling?

The stickiness often results from humidity. Ensure the apples and environment are dry before dipping, and store them in a low-humidity area to keep the coating crisp.

Candy Apple Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

This classic Candy Apple recipe features crisp, juicy apples coated in a glossy, hard candy shell made from sugar, water, corn syrup, and vibrant red food coloring. Perfect for festive occasions or a nostalgic treat, these candy apples boast a sweet crunch with every bite.

Author: Toney
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 15 candy apples 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

For Candy Coating

1 cup light corn syrup
1½ cups water
2 cups white sugar
8 drops red food coloring

For Apples

15 medium apples, washed and dried
15 craft sticks
cooking spray

Instructions

Prepare Apples: Lightly grease your cookie sheets using cooking spray and firmly insert a craft stick into the stem end of each apple, ensuring they are ready to be dipped.
Combine Ingredients: In a medium saucepan over medium-high heat, mix together the white sugar, water, and light corn syrup until fully combined.
Boil Syrup: Bring the sugar mixture to a rolling boil and then insert a candy thermometer to monitor the temperature precisely.
Cook to Hard Crack Stage: Allow the syrup to boil without stirring until it reaches 300 to 310°F (149 to 154°C), the hard crack stage, which ensures the candy coating will be firm and crisp.
Test Syrup Consistency: Confirm the syrup is ready by dropping a small amount into cold water; it should solidify quickly into hard, brittle threads.
Add Color: Remove the saucepan from heat and stir in 8 drops of red food coloring until the color is evenly distributed.
Coat Apples: Holding each apple by the craft stick, dip it carefully into the hot syrup, turning to coat evenly with the candy mixture.
Set Candy Coating: Place the coated apples onto the greased cookie sheets and let them cool completely at room temperature until the candy hardens.

Notes

Use apples that are firm and dry to ensure the candy coating sticks properly.
If you don’t have a candy thermometer, heating the syrup to hard crack stage is crucial—monitor carefully to avoid burning.
Be cautious when handling hot sugar syrup as it can cause severe burns.
Greasing the cookie sheets helps in easy removal of the candy apples once set.
Try using different food coloring drops to create uniquely colored candy apples for themed parties.

Keywords: candy apple, hard candy coating, classic autumn treat, homemade candy apples, sweet snack