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Candy Apple Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://zarameals.com/candy-apple-recipe/