Candy Apples
These classic candy apples are a delightful treat made even better with fresh apples you've picked yourself. A glossy, sweet coating transforms a crisp apple into a fun and festive dessert. Perfect for autumn gatherings or a simple indulgence.
Instructions
- 1
Wash and thoroughly dry the apples. It's crucial to remove any wax, so rubbing them with a clean cloth or even a quick dip in boiling water for a few seconds then drying well can help.
- 2
Insert a wooden stick firmly into the stem end of each apple, pushing it about halfway through the apple. Place parchment paper on a baking sheet and set aside.
- 3
In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves.
- 4
Once the sugar is dissolved, stop stirring. Insert a candy thermometer and bring the mixture to a boil.
- 5
Continue to cook until the temperature reaches 300-310°F (149-155°C), also known as the hard crack stage. This usually takes about 10-15 minutes.
- 6
Remove the saucepan from the heat and immediately stir in the food coloring and vanilla extract. Be careful, as the mixture is very hot.
- 7
Working quickly, dip each apple into the hot candy mixture, tilting the pan and rotating the apple to ensure it's fully coated. Let any excess candy drip off.
- 8
Place the coated apples on the prepared parchment-lined baking sheet to cool and set completely. This may take about 30 minutes to an hour.
Baker's tips
For best results, use apples that are room temperature. Ensure your apples are completely dry before dipping, as any moisture can prevent the candy from adhering properly. You can also add sprinkles or crushed nuts immediately after dipping for extra decoration.
Frequently asked questions
What are the best apples for Candy Apples?+
For candy apples, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Candy Apples ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Candy Apples?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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