Classic Red Candy Apples (Print version)

Crisp apples with a shiny, sweet red coating ideal for festive occasions and snacks.

# 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, liquid or gel

→ Extras

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

# How-To Steps:

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. 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. Do not stir during this process.
06 - Remove the saucepan from heat. Immediately stir in the red food coloring until evenly blended throughout.
07 - Working quickly and carefully as the syrup is extremely hot, tilt the pan and dip each apple, turning to coat evenly. Allow excess to drip off, then place on the prepared baking sheet.
08 - Let the apples cool at room temperature until the candy shell hardens completely, approximately 15 minutes.
09 - Serve within a few hours for optimal texture and flavor.

# Tips from the pros:

01 -
  • They're showstopping enough to impress at parties but simple enough that your first batch will turn out beautifully.
  • That satisfying crack when you bite through the candy shell into crisp, tart apple never gets old.
  • The whole process takes less than an hour from start to table-ready, making them perfect for last-minute celebrations.
02 -
  • That thermometer isn't optional—eyeballing the temperature is how batches go from glossy perfection to sticky failure, trust me on this.
  • If your syrup thickens up before you finish dipping, don't panic; just set the pan back over low heat for a minute and it'll loosen right back up.
03 -
  • Dry your apples completely with a paper towel before sticking them—any moisture is the enemy of a clean candy coat.
  • Work in batches if you're nervous; dipping four apples at a time is easier to manage than rushing through all eight and having the syrup thicken on you.
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