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: line a baking sheet with parchment paper and coat lightly with non-stick cooking spray. Have your sticked apples ready.
- Remove wax from apples by dipping them in boiling water for 5 seconds and scrubbing dry.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir just until moistened.
- Clip a candy thermometer to the pan and heat over medium-high until boiling without stirring.
- Boil without stirring until the thermometer reads between 300°F and 310°F.
- Once at temperature, remove from heat and stir in food coloring and cinnamon extract, then wait 1-2 minutes.
- Tilt the saucepan and dip each apple, letting excess syrup drip off before placing on the baking sheet.
- Let cool completely at room temperature for at least 20 minutes before serving.
Notes
- Ensure the syrup reaches 300°F for a hard shell.
- Wait for bubbles to settle before dipping to avoid cloudiness.
- Remove wax properly to ensure coating sticks.
- Store at room temperature, uncovered for best texture.
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
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