Classic Red Candy Apples (Printable)

Crisp apples enveloped in a glossy, sweet red candy coating ideal for parties.

# What You 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, liquid or gel

→ Extras

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

# How-To:

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, then place over medium-high heat.
04 - Bring mixture 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 - Let the apples cool completely at room temperature until the candy shell hardens, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and appearance.

# Expert Advice:

01 -
  • That satisfying crack when you bite through the candy shell into the crisp apple beneath is honestly addictive.
  • They look stunning on a dessert table or at parties, and people always ask how you made them.
  • The whole process takes less than an hour, which means you can pull off something that feels fancy without spending your entire evening in the kitchen.
02 -
  • The hard crack stage at 300°F is non-negotiable—one degree too low and your candy will be chewy, one degree too high and it tastes bitter, so a good candy thermometer is worth its weight in gold.
  • Wet apples are the enemy, so dry them aggressively with a paper towel right before dipping, or you'll watch your beautiful candy slide off like it never happened.
03 -
  • Keep a bowl of ice water nearby while dipping in case you accidentally splash yourself with syrup—plunging your hand in cold water immediately can make the difference between a minor scare and a serious burn.
  • If your candy thickens before you finish dipping all the apples, don't panic; just set the pan back on low heat for 20 or 30 seconds, stirring gently, and it'll loosen right up.
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