Description
This classic Candy Apples recipe features crisp Granny Smith apples coated in a glossy, rich red candy shell. Perfect for festive occasions or a nostalgic treat, these candy apples combine the tartness of apples with the sweet, crunchy candy coating made from sugar, corn syrup, and red food coloring.
Ingredients
Scale
Apples
- 6 medium Granny Smith apples
- 6 long wooden sticks or metal skewers
Candy Coating
- 2 cups (400 g) granulated sugar
- 1/2 cup light corn syrup
- 16 drops red food coloring
- 3/4 cup water
Other
- Cooking spray
- Parchment paper for lining
Instructions
- Prepare the baking sheet: Grease a baking sheet with cooking spray, then line it with parchment paper. Spray the parchment paper with cooking spray to prevent sticking.
- Insert sticks: Push a long wooden stick or metal skewer about halfway into the top of each Granny Smith apple to create handles for dipping and holding.
- Make the candy syrup: In a medium heavy-bottomed pot over medium-high heat, combine granulated sugar, light corn syrup, red food coloring, and 3/4 cup water. Bring to a boil, stirring gently to dissolve the sugar. Continue boiling the mixture without stirring until a candy thermometer registers between 300° and 310°F (the hard crack stage), usually about 15 to 20 minutes.
- Dip the apples: Remove the pot immediately from heat once the desired temperature is reached. Wait 30 seconds to 1 minute for the bubbling to subside slightly. Quickly and carefully coat each apple in the hot candy mixture, turning to cover evenly. Transfer the coated apples to the prepared baking sheet.
- Cool and set: Allow the candy apples to cool completely at room temperature until the candy coating hardens and becomes crisp before serving.
Notes
- Be cautious when working with hot candy as it can cause severe burns.
- The candy thermometer is essential to achieve the perfect hard crack stage for the coating.
- Use tart Granny Smith apples for a perfect balance of sweet and sour flavors.
- Prepare all ingredients ahead to work quickly as candy hardens fast once removed from heat.
- Store candy apples at room temperature and consume within 1-2 days for best freshness.
Nutrition
- Serving Size: 1 candy apple
- Calories: 250
- Sugar: 50 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
