Ingredients
Scale
- 6 medium apples (Granny Smith, Honeycrisp, or Fuji)
- 3 cups granulated sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 6 wooden candy sticks or skewers
- Parchment paper
Instructions
- Step 1: Wash and dry the apples thoroughly. Remove the stems and insert a candy stick or skewer firmly into the stem end of each apple.
- Step 2: Line a baking sheet with parchment paper.
- Step 3: In a medium, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir until the sugar is mostly dissolved.
- Step 4: Cook over medium-high heat, without stirring, until the mixture reaches the hard-crack stage (300-310°F or 149-154°C) on a candy thermometer. If using, stir in the red food coloring and vanilla extract *after* the mixture has reached the correct temperature. Be careful, as the syrup is extremely hot.
- Step 5: Remove the saucepan from the heat. Quickly dip each apple into the hot syrup, swirling to coat evenly. Lift the apple and let any excess syrup drip off.
- Step 6: Place the coated apples on the prepared parchment paper. Let cool completely before serving, about 30 minutes.
Notes
- Store leftover candied apples individually wrapped in plastic wrap in the refrigerator for up to 3 days.
- Reheating isn't recommended, as the candy coating may become sticky, but they're best enjoyed at room temperature after storing.
- Serve these spooky treats with a scoop of vanilla ice cream for a delightful contrast of textures and temperatures.
- For a smoother candy coating, avoid stirring the sugar mixture after it comes to a boil – just let it do its thing until it reaches the hard-crack stage!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American