How to Make Candy Apples

Where did candied apples originate?

Candy apples originated in the United States in the early 1900’s. There is a fun story about a candy maker dipping apples in his cinnamon candy at Christmas (source).

Americans traditionally eat candy apples during fall parties or Halloween. They are also known as toffee apples in other countries.

Are candy apples the same as caramel apples?

No! Caramel apples are covered with caramel made with brown sugar. Candy apples are covered with a hard tack candy made with white sugar.

What apples are best for candied apples?

Do you ever wonder what are the best apples? For candied apples, a lot really depends on what color you want peeking out from under your candy. We love using Granny Smith apples with red candy coating. But you can also use Gala or Mcintosh.

Tools for Candied Apples

There are a few things you’ll need in order to make candy apples easier:

• parchment paper – to allow the candy apples to set without sticking.
• popsicle sticks (or lollipop sticks) – for holding the apples.
• fruit scrubber – to get the wax off the apples.
• candy thermometer – to accurately get the candy to hard crack stage.
• white gel food coloring – for making beautiful candy apples!
  

  How to Make Candy Apples

  • Remove and discard the stems. Poke skinny dowel rods or popsicle sticks into the top center of the apple.
  • Line a cookie sheet with parchment paper.
  • In a medium saucepan over medium high heat, dissolve the sugar into the water then add corn syrup. Continue cooking till the candy thermometer reaches at least 302 degrees. This hard crack stage. This should take approximately 10 minutes.
    

    What if I don’t have a candy thermometer?

    If you don’t have a candy thermometer grab a cup of very cold water. Drop a small amount (just a drop!) of sugar mixture into water. If the candy hardens immediately it is at hard crack stage.

    • At this point you will add the flavoring and white food coloring. Stir till combined. Add the food coloring (whatever color you’d like). Add the coloring a teaspoon at a time until it has reached the exact color you want. **A note about the color. If you want a clear, see through, glassy color (as in the plain red ones) as some of the pictures show, don’t use the white gel color. Only use the white gel color if you want the candy coating to be more solid and not see through (as in the patriotic ones).
    • Holding the dowels in the apples, dunk the apple into syrup until it is as covered as you’d like, then pull slowly up. Allow the sugar to drip for 5-10 seconds.
    • Place the apples onto the lined cookie sheet and allow to dry. Repeat with remaining apples until the syrup is gone.Allow the apples to dry and then store in the refrigerator.