Candy Apples
Delicious, crisp Autumn apples dipped in a thin and crunchy, perfectly sweet candy coating - easy to make and a quintessential addition to your Halloween treat table!
Equipment
- candy thermometer
Ingredients
- ½ cup light corn syrup
- 2 ½ cups granulated sugar
- 1 cup water
- ½ teaspoon food coloring gel or liquid food coloring is fine
- 9 apples cleaned with a 50/50 vinegar/hot water mixture
Instructions
- Combine corn syrup, sugar, and water in a small, but deep saucepan. Heat until mixture begins to boil.
- Place candy thermometer in saucepan so that the tip is submerged, but not resting against the bottom of the pan.
- Continue cooking, stirring occasionally, until the mixture reaches 305°F.
- Remove from heat and add food coloring. Adjust the amount of food coloring to achieve desired color.
- While mixture is cooking, prepare apples by wiping with a vinegar/hot water mixture (50/50) and pat dry. Place a stick in the top center of each apple and set on a sheet of parchment paper.
- Dip apple into hot candy coating and rotate gently to coat apple.
- Place on parchment paper to cool completely. Candy will harden and apple will lift easily from parchment when cooled.
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Notes
Why do my candy apples have bubbles in the coating? - Candy apples might develop bubbles in the coating as they cool. This could be from too much movement while dipping the apples, so dip gently. Water or waxy residue left on the apples can also cause bubbles to form. If your apples have some bubbly, don't worry! They still taste just as delicious.
What if my candy apples are sticky or chewy? - The hard crack of the candy coating comes from cooking the sugar until the candy reaches the precise hard crack stage in the candy apple recipe- 305 degrees. The temperature of your candy might quickly reach 305° and continue climbing, even up to 310° Do not pull the candy off of the heat early – even at 295°, your coating may not have the desired finish. A sticky or chewy texture comes from candy that is not heated to a high enough temperature to remove all of the water from the candy.
What do I do if the candy gets too thick to continue dipping apples? - As the candy cools, it thickens and hardens. Place the saucepan back on the stovetop and heat it until it thins enough and is the perfect temperature to continue dipping the apples.
How do I clean up the leftover candy that hardens in the pan? - Soaking the pan in hot water will eventually dissolve the hardened candy. For quicker cleanup, fill the pan with water and bring to a simmer on the stovetop until candy dissolves into the water. Then rinse and wash the pan as usual.
Nutrition
Calories: 362kcal | Carbohydrates: 95g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 196mg | Fiber: 4g | Sugar: 89g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.2mg
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