Description

This candy apple recipe gives you a perfectly glossy, hard-crack sugar coating that shatters cleanly on the first bite — every single time. Made with just 5 pantry ingredients and ready in 30 minutes, these classic homemade candy apples are perfect for large gatherings. The secret is one number: 300°F (149°C). Hit that temperature and you cannot fail.

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 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.
Remove all wax from your apples by dipping each in boiling water for 5 seconds and scrubbing dry with a rough kitchen towel. Insert a wooden stick firmly into the stem end of each apple, pushing it at least halfway through.
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.
Place the saucepan over medium-high heat and 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.
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.
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.
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.
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

Ensure the syrup reaches 300°F for a hard coating.
Wait 1 to 2 minutes after removing from heat for the surface to settle before dipping.
Remove wax from apples to ensure the coating sticks.
Store at room temperature, uncovered, and eat within 1 to 2 days 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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