Glossy, sweet, and irresistible: homemade Candy Apples.
Fall is my favorite season, when there’s a slight chill in the air, the foliage is in its glory, and all the fun fall treats start appearing on store shelves: apple cider, pumpkin spice everything, and caramel and candy apples.
I didn’t actually grow up eating candy apples, but I have come to love them as the perfect fall treat. They were the go-to Halloween snack during much of the mid-twentieth century. Up until the 1970s, these pretty apples were often handed out during trick-or-treat. With a sweet, sometimes cinnamon-flavored hard, crunchy layer on the outside (think Life Savers) and a crisp, sweet apple on the inside, they make for a yummy bite.
You will love candy apples because they are easier than you might expect to make, and by making your own (versus buying them), you know exactly what is going into them. Candy apples are a great treat for your child’s Halloween party at school or your own fall gathering. They also make for a lovely centerpiece, if you can keep from eating them!
Apple Choices
When making candy apples, you might be wondering what is the best variety of apple to use. The good news is that you have options. You want an apple that can hold up to the warm candy coating, so go for Fuji, Jazz, Gala, or Granny Smith. Out of those varieties, Granny Smith, since it’s bright green in color, might require more red dye in the candy coating. These are all varieties that you can find at your local supermarket, or, if you have the time, your local apple orchard or farm stand.
FAQs & Tips
How Do I Store Leftovers?
Candy apples are best enjoyed the day you make them. If you need to make them ahead, you can do so up to 24 hours ahead and store at room temperature until ready to serve. Refrigerating them will cause them to get sticky because of the moisture in the refrigerator. Freezing is not recommended.
What Can I Substitute For The Red Food Coloring?
If you do not wish to use red food coloring for health reasons, you can use an equal amount of beet juice or beet powder (both available at most supermarkets). Or you can just opt to leave out the red food coloring and choose bright red apples, so the natural color shines through.
Dunk Store-Bought Apples First
If you purchased your apples at the store, they may have a wax coating. You want to get rid of that before applying the candy syrup—otherwise, the candy coating might not adhere properly. All you have to do is get a pot of water boiling, and once it’s rolling, place an apple or two in a mesh strainer with a handle. Give the apples a very quick dunk and then wipe them down to remove any waxy residue. Repeat with the remaining apples. Dry completely, and you’re good to go.
Serving Suggestions
First, let’s talk variations: although candy apples are gorgeous on their own, if you want to make spooky poison apples, you can use black, orange, or green food coloring (gel form is best). If you’d like a hint of cinnamon, add a splash of liquid cinnamon extract. You can also roll the coated apples in sprinkles about 15 minutes after removing them from the hot syrup.
As far as what to serve, this is party food! A platter of candy apples looks great on a fall or Halloween buffet. For instance, set up your party table with Butternut Squash Chicken Chili, a charcuterie board, veggie tray, and Caramel Commotion Bars. Candy apples are the cherry on top!
Candy Apples
Ingredients
- 8 medium apples
- 8 wooden sticks
- 2 cups granulated sugar
- 3/4 cup water
- 5 tablespoons light corn syrup
- 1/4 teaspoon red food coloring plus more as needed
Instructions
- Wash and dry apples thoroughly. Insert a wooden stick into the top of each apple.
- Prep a baking sheet by lining it with parchment paper and lightly greasing it with cooking spray.
- In a medium saucepan over medium-high heat, combine sugar, water, corn syrup, and red food coloring.
- Bring to a boil without stirring. Continue boiling until the mixture reaches 300°F (hard crack stage), about 20 minutes. Use a candy thermometer to monitor the temperature.
- Once the candy mixture reaches 300°F, remove from heat. Dip each apple into the candy mixture by holding the stick and rotating it to coat evenly. Allow excess candy to drip off before placing on the prepared baking sheet.
- Allow the candy apples to cool and harden on the baking sheet at room temperature. This may take about 20-30 minutes.
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