Candy Apples

Prep Time:
10 mins

Cook Time:
30 mins

Total Time:
40 mins

Servings:
15

Yield:
15 candy apples

Ingredients

Directions

Gather all ingredients.

Lightly coat baking sheets with nonstick cooking spray. Insert craft sticks into whole, stemmed apples.

Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil and insert a candy thermometer. Continue boiling, without stirring, until mixture reaches 300 to 310 degrees F (149 to 154 degrees C), or until a small amount dropped into cold water forms hard, brittle threads.

Remove from heat and stir in food coloring.

Holding each apple by its stick, dip into the syrup, turning to coat evenly. Place coated apples on the prepared baking sheet to harden.

Cook’s Note

You could use black or purple food coloring to make spookier apples for Halloween.

Try rolling apples in sprinkles or crushed nuts after dipping in syrup.

You can use small crab apples if you are making these for younger children.

Store finished candy apples on waxed paper at room temperature for up to 2 days. Do not refrigerate as the coating may weep.

Nutrition Facts (per serving)