Introduction

Candy apples are a classic treat that combine crisp, juicy apples with a glossy, sweet coating. This simple recipe guides you through making the perfect hard candy shell for that satisfying crunch and vibrant color. Great for parties, holidays, or just a fun homemade snack!

Ingredients

8 small apples (Jonagold recommended for their sweet, crisp flavor)
2 cups white granulated sugar
1/2 teaspoon white vinegar
1/2 cup water
2 drops red food coloring (or your preferred color)

Instructions

Step 1: Line a cookie sheet or tray with wax paper or parchment paper. Wash and dry the apples thoroughly, then twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple for easy dipping and handling.
Step 2: In a medium-sized, heavy-based saucepan, combine the sugar, water, and white vinegar. Heat the mixture over medium heat and bring it to a boil. Use a wet pastry brush to periodically wipe down the sides of the pan to prevent sugar crystals from forming. Avoid stirring the mixture.
Step 3: Allow the mixture to simmer and cook until it reaches the hard crack stage, about 150°C (295-310°F) on a candy thermometer. This usually takes around 20 minutes. Watch closely to prevent burning.
Step 4: Remove the pan from heat and stir in the red food coloring until the color is evenly distributed. The mixture will be bubbly—wait until the bubbling stops before dipping to avoid bubbles on the candy surface.
Step 5: Carefully tilt the pan and dip each apple into the candy mixture, rotating to coat evenly. Allow excess candy to drip off before placing the coated apple on the prepared cookie sheet. Let them cool and harden completely before serving.

Tips & Variations

Use a candy thermometer to ensure the syrup reaches the perfect hard crack stage for a crisp candy shell.
If you want a glossy, smooth finish, wait for bubbling to subside before dipping the apples.
Try different food coloring to match holidays or themes, like green for St. Patrick’s Day or orange for Halloween.
For a flavored twist, add a drop of cinnamon or vanilla extract after removing from heat (before dipping).
If you prefer, roll dipped apples in crushed nuts or sprinkles immediately after coating for extra texture.

Storage

Store candy apples in a cool, dry place. Wrapped individually in cellophane or plastic wrap, they will keep well for up to 3 days. Avoid refrigeration, which can cause condensation and make the candy coating sticky. To re-harden sticky candy, place coated apples in a cool spot but not in direct sunlight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of apple for candy apples?

Yes, you can use any firm apple, but tart or sweet-tart varieties like Jonagold, Granny Smith, or Fuji work best because their texture and flavor balance the sweet candy coating.

Why does my candy coating become sticky or soft?

Candy coatings become sticky if the syrup hasn’t reached the hard crack stage or if moisture gets on the coating after dipping. Using a candy thermometer and storing apples properly helps keep the coating crisp.

Candy Apple Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

This Candy Apple recipe offers a classic, sweet treat perfect for fall festivals and Halloween. Crisp Jonagold apples are coated in a glossy, crunchy candy shell made from a simple sugar syrup cooked to the hard crack stage, tinted with vibrant red food coloring for a festive appearance. The result is a delightful combination of tart, juicy apple and crunchy, sweet candy coating that’s both fun to make and enjoy.

Author: zara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 candy apples 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Apples

8 small apples (preferably Jonagold for their sweet and crisp flavor)

Candy Coating

2 cups granulated white sugar
1/2 teaspoon white vinegar
1/2 cup water
2 drops red food coloring (or any preferred color)

Additional

8 lollipop sticks, popsicle sticks, or thick wooden skewers
Wax paper or parchment paper for lining

Instructions

Prep the Apples: Line a cookie sheet or tray with wax paper or parchment paper. Wash the apples thoroughly, then dry them completely. Twist off the stems and insert a lollipop stick, popsicle stick, or thick wooden skewer firmly into the top of each apple, ensuring it is secure for dipping.
Make the Candy Syrup: In a medium-sized heavy saucepan, combine the granulated sugar, water, and white vinegar. Heat the mixture over medium heat until it comes to a rolling boil. Avoid stirring to prevent crystallization; instead, use a wet pastry brush to wash down any sugar crystals on the sides of the pan. Boil the syrup and then allow it to simmer for about 20 minutes or until it reaches the hard crack stage, which is approximately 150°C (295-310°F) as measured with a candy thermometer. Monitor the syrup closely to prevent burning.
Add Color: Once the syrup reaches the desired temperature, remove the pan from heat and stir in the red food coloring until uniformly distributed. The syrup will be bubbly initially; wait patiently for the bubbling to subside completely before moving to the next step to avoid bubbles forming on the apple coating.
Dip the Apples: Carefully tilt the pan to one side and dip each apple into the hot candy syrup. Rotate the apple to coat it evenly with the syrup. Allow excess candy to drip off before placing the apple onto the prepared wax or parchment-lined tray. Repeat this dipping process for all apples.
Cool and Set: Leave the candy-coated apples on the tray at room temperature until the candy shell hardens and sets completely, which usually takes about 30 minutes. Once set, the apples are ready to serve or can be wrapped for storage.

Notes

Use a candy thermometer for best results to ensure the syrup reaches the hard crack stage.
Do not stir the sugar mixture during boiling as this can cause crystallization.
Different apple varieties can be used, but Jonagold is recommended for sweetness and crispness.
For festive occasions, different food coloring can be used to customize the look of the candy coating.
Store candy apples at room temperature and consume within 2-3 days for optimal freshness.

Keywords: Candy apples, Halloween treats, fall desserts, caramel apples alternative, festive snacks