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Glossy Candy Apples: 5 Steps to the Ultimate Fall Treat

  • Author: ushinzomr

Description

This candy apple recipe gives you a perfectly glossy, hard-crack sugar coating that shatters cleanly on the first bite — every single time.

Ingredients

Scale
  • 6 medium apples, firm variety — Granny Smith (tart) or Fuji (sweet) 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 (gel gives deeper color than liquid)
  • 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

  1. 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.
  2. Remove all wax from your apples. Dip each apple in boiling water for 5 seconds, then scrub dry with a rough kitchen towel. Insert a wooden stick firmly into the stem end of each apple, pushing it at least halfway through.
  3. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, and water. Stir gently just until the sugar is moistened. Clip a candy thermometer to the side of the pan.
  4. Place the saucepan over medium-high heat. Bring the mixture to a full rolling boil without stirring. Use a wet pastry brush to wipe down any sugar crystals clinging to the sides of the pan.
  5. Continue boiling until the candy thermometer reads between 300°F and 310°F (149°C–154°C). This takes approximately 15 to 20 minutes. Do not walk away during the last 5 minutes.
  6. Remove the pan from heat immediately once it hits 300°F. Stir in the gel food coloring and cinnamon extract if using. Allow all the bubbles to fully subside, about 1 to 2 minutes.
  7. Tilt the saucepan to one side so the syrup pools deeply in one corner. Working one apple at a time, dip and rotate each apple to coat completely, letting the excess drip back into the pan.
  8. 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

  • If the syrup thickens too much while dipping, return the pan to low heat for 20 to 30 seconds to loosen it.
  • To make candy apples without corn syrup: substitute with 1 teaspoon of white vinegar or fresh lemon juice.
  • Best day to make candy apples: a cool, dry, low-humidity day.

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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Find it online: https://glamrecipes.com/glossy-candy-apples-ultimate-fall-treat/