Classic Red Candy Apples (Print Version)

Crisp apples coated in a vibrant red candy shell for a sweet, crunchy treat.

# 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

# Cooking 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, then place over medium-high heat.
04 - 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, the hard crack stage, approximately 15 to 20 minutes.
06 - Remove the saucepan from heat. 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 completely at room temperature until the candy shell hardens, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and flavor.

# Expert Advice:

01 -
  • That satisfying crunch when your teeth break through the candy shell is its own reward.
  • Eight apples means you can hand these out at parties and watch people's faces light up like you're handing them liquid gold.
  • The whole process takes under an hour, which means you can pull off something that looks like you spent all day in the kitchen.
02 -
  • If your candy thickens while you're dipping, reheat it gently over low heat rather than panicking and adding water—water will make it grainy and unreliable.
  • Dry apples are absolutely essential; moisture is the enemy and will cause the coating to slide right off or remain tacky for hours.
03 -
  • Use a heavy-bottomed saucepan without fail—thin pans create hot spots that cause uneven cooking and temperature swings that throw off your timing.
  • If you're nervous about the thermometer, test doneness by dropping a tiny amount of syrup into cold water; it should shatter like glass when it's ready.
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