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Candy Apples

Candy Apple Recipe

Materials

  • 6-8 Apples
  • 6 cups White granulated sugar
  • 1 cup Light Corn Syrup
  • 2 cups Water
  • 2 tbsp Red Gel Food Color I recommend Americolor Red
  • 3 drops LorAnn Oil flavoring optional
  • Cookie tray
  • Slotted spoon
  • Paper towels
  • Candy thermometer
  • Wooden spoon (do not use metal)
  • Pastry brush
  • Non Stick spray
  • Silicone mat

Instructions

  • Combine water, sugar and corn syrup in heavy pot
  • Turn heat on medium high
  • Dip your pastry brush in water and wipe down inside of pot to ensure no sugar is on the sides or the sugar can crystalize.
  • Insert your candy thermometer into the mixture.
  • As the sugar cooks, the water will evaporate and the mixture will thicken as the sugar turns to syrup. DO NOT MIX. If you do, you can risk crystals appearing in your mixture.
  • Once the candy thermometer reaches 302°, carefully add in your color and flavor. DO NOT MIX, gently swirl your pot around so the color is evenly distributed. Let the bubbles do the work and continue mixing in the color as the mixture continues to boil.
  • Remove the pot from the heat.
  • Begin dipping your apples in the sugar syrup being careful not to get any on you.
  • When you have covered your apple completely, set it aside on your tray that has been sprayed with non-stick spray. If you have a silicone mat, you can omit the non-stick spray.
  • Let the apples cool off completely and the sugar will solidify.
  • Hold the apples by the stick only to avoid getting finger prints on the shiny coating.