Classic Red Candy Apples (Printable version)

Crisp apples coated in shiny red candy shell, ideal for parties and festive treats.

# Needed ingredients:

→ Apples

01 - 8 medium Granny Smith or Gala apples, washed and thoroughly dried

→ Candy Coating

02 - 2 cups granulated sugar
03 - 1 cup light corn syrup
04 - 1/2 cup water
05 - 1/2 teaspoon red food coloring

→ Extras

06 - 8 wooden sticks
07 - Nonstick cooking spray or parchment paper

# How to make it:

01 - Line a large baking sheet with parchment paper or spray lightly with nonstick cooking spray.
02 - Insert a wooden stick firmly into the stem end of each apple and set aside.
03 - In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to mix.
04 - Place saucepan over medium-high heat and bring to a boil without stirring further. Attach a candy thermometer to the side of the pan.
05 - Continue boiling until the mixture reaches 300°F—the hard crack stage, approximately 15 to 20 minutes.
06 - Remove the saucepan from heat. Immediately stir in the red food coloring until evenly blended.
07 - Working quickly and carefully, tilt the pan and dip each apple, turning to coat evenly. Allow excess syrup to drip off, then place on the prepared baking sheet.
08 - Let the apples cool at room temperature until the candy shell hardens, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and quality.

# Expert advice:

01 -
  • They look stunning on a dessert table and taste even better than they look.
  • Once you master the candy temperature, you'll feel like you've unlocked a secret superpower in your kitchen.
02 -
  • A candy thermometer is not optional—guessing by color or consistency will lead to either gooey apples or ones so hard they're nearly inedible.
  • If your syrup thickens too much while you're dipping, gently reheat it over low heat for just a minute; it'll return to the right consistency without losing its color.
03 -
  • Dry your apples thoroughly before starting—any moisture will cause the coating to slide right off or crack unevenly as it cools.
  • Keep a bowl of hot water nearby while dipping; if your syrup cools too much between apples and becomes too thick to coat smoothly, a quick dip of the pan's bottom in hot water brings it back to workable consistency without overheating.
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