Classic Red Candy Apples (Printable Version)

Crisp apples enveloped in a glossy, sweet red shell ideal for celebrations and treats.

# What You'll Need:

→ 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 coat 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 the 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, 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 - Allow the apples to cool completely at room temperature until the candy shell hardens, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and flavor.

# Expert Advice:

01 -
  • Creates a stunning centerpiece for parties and celebrations
  • Uses only a handful of simple, pantry-friendly ingredients
  • Delivers that satisfying crack with every bite
  • Ready in just 35 minutes from start to finish
  • Customizable with your choice of toppings and decorations
02 -
  • Always use a heavy-bottomed saucepan to prevent scorching and ensure even heating
  • Don't skip the candy thermometer—guessing the temperature will lead to coating that's too soft or burnt
  • Work quickly once the syrup is ready; it begins to harden almost immediately
  • If candy pools at the bottom of apples, your syrup may not have reached full temperature
  • Store in a cool, dry place but not the refrigerator, which can make the coating sticky
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