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This tried and tested Candy Apple Recipe delivers a thin, crisp, glossy candy shell that clings beautifully to each apple. The bright red coating cracks with every bite, giving way to the tart, juicy fruit underneath. The perfect fall treat!
My Candy Apple Obsession Started with British TV
I’ll never forget the first time I saw a candy apple — or toffee apple, as they say in the UK — on a British TV show. It was glossy, bright red, and made the loudest crunch when the main character bit into it. I’d only ever had caramel apples growing up, and I was intrigued.
I started testing candy apple recipes, and through some trial and error, figured out how to get that thin, glossy candy layer on my apples. I now know why candy apples are a favorite, especially with kids. They taste great and are fun to eat. Now making these crisp, crunchy candy-coated apples has become one of my favorite ways to welcome fall. I know you’ll love them too!
❤️ Echo
Ingredients and Supplies You’ll Need
The list of ingredients is so simple! All you need are apples, granulated white sugar, white vinegar, water and red food coloring.
Once you have your ingredients gathered, there are few other tools you’ll need to make a batch of this candy apple recipe:
- Baking sheet
- Parchment paper or a silicone mat to dry the apples
- Lollipop sticks or popsicle sticks
- A medium-sized, heavy-bottomed saucepan or pot
- Pastry brush
- Candy thermometer
Which Variety of Apple Should I Use?
For the best candy apples, use a crisp, sweet apple. I’ve used Jonagold apples and recently tried the new SweeTango apples and Cosmic Crisp apples. Both have the firm, crisp texture and sweet taste that are perfect for candy apples. However, a fresh, crisp Gala, Fuji, or Honey Crisp apple will also work great.
If you are a fan of tart apples, Granny Smith apples can also be used. The tartness of the apple is a nice contrast to the sweet candy coating. If you have extra apples, try our Apple Fries with Caramel Dip or make a Homemade Apple Crisp!
How to Make Candy Apples
With a lot of trial and error, I have learned some things to do and some things NOT to do when making candy apples. Please learn from my mistakes and save yourself time, money, and a mess. I recommend watching the video tutorial in the recipe below before making the candy apples to see how it is done.
- Wash the apples and then dry them thoroughly with a paper towel. Twist the apple stem off as close to the base as possible. Insert a lollipop stick into the top of the apple, about ¾ of the way through the apple.
- Combine sugar, vinegar, and hot water in a saucepan and bring to a boil. Do not stir after it boils. Simmer for 20 minutes or until it reaches the hard crack stage (150°C or 300-310°F). Use a candy thermometer so it doesn’t burn. Wipe sugar granules that collect on the sides of the pan with a wet pastry brush.
- Once hard crack stage is reached, stir in the food coloring. Remove the pan from heat. The candy coating will be bubbly – wait until the bubbles mostly dissolve before dipping the apples. If there are bubbles in the sugar mixture, there will be bubbles in the coating on your apples.
- It takes two hands to dip the apples. One hand to hold the handle of the pan and tip it so the sugar mixture is deep enough to coat the entire apple. Use your other hand to swirl the apple into the mixture quickly and evenly. Be sure to let the excess sugar coating drain back into the pan. Place the apple on a pan covered in parchment paper.
- Let the apples cool completely before eating. Once the apples have cooled, they will no longer be sticky. Tie ribbons on the sticks or place them in a cellophane bag for gift giving.
- While the hard candy coating on the outside of the candy apples lasts a long time, the apple itself does not. Store them in a cool, dry place and eat within 3 days.
Frequently Asked Questions
Yes! Simply add 1 teaspoon of cinnamon flavor to the candy mixture.
The candy apple has a sweet sugar crunch that adds to the natural flavor of the apple. It’s similar to that of a lollipop, just a thinner coating on the apple. It reminds me of a Tootsie pop, when it’s down to the last thin layer just before you bite into the Tootsie roll in the middle. But, it’s an apple in the middle!
Yes! While the candy coating is still sticky, you can roll the apples in sprinkles, chopped nuts, or crushed candies.
Make sure the apples are completely clean and dry. The candy won’t stick to waxy or wet apples. If your apples are waxy, dip them in boiling water for a few seconds and wipe them dry.
You can, but the candy coating is difficult to cut. It will break apart a little and some of the candy coating will likely come off of the apple. You will have the best results with a sharp knife. Even if it doesn’t look pretty, it will still taste great and may make it easier to eat – especially for kids with braces.
More Fall Treats You’ll Love
Wickedly good or enchantingly sweet? 💫 Please leave a comment below and let us know how they turned out! 🍬🍎
Candy Apple Recipe
Ingredients
- 8 small apples I like Jonagold because they are sweet and crisp
- 2 cups sugar white, granulated
- 1/2 teaspoon white vinegar
- 1/2 cup water
- 2 drops red food coloring or whatever color you would like your apples to be
Instructions
- Line a cookie sheet or tray with wax paper or parchment paper. Wash and dry apples and twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
- In a medium-sized, heavy based, saucepan combine the sugar, water, and vinegar. Bring the mixture to a boil. To prevent burning on the sides of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. Do not stir the mixture. After mixture is boiling well, simmer for 20 minutes or until it reaches the hard crack stage (about 150 C or 295-310 F). Keep a close eye on it so it doesn't burn. It is best to check often with a candy thermometer.
- Stir in the food coloring until the color is uniform. Remove the pan from the heat. The mixture will be bubbly. It is important to wait until it stops bubbling to dip the apples or they will be covered with little bubbles (which may be good if you want your apples to look like they are covered in warts for Halloween).
- To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.
Video
Notes
Nutrition Information
More Apple Desserts
Use apples to make the best desserts and treats all year round. Here are a few more of our favorites:
Apple Oatmeal Cookies
Caramel Apple Dumplings
Dutch Apple Pie
Microwave Baked Apples
Disneyland Apple Pie Caramel Apples
Caramel Apple French Toast Casserole
Quick, easy, although I did butter the parchment paper. The apples are great. Thanks
So glad you liked them!
Why do you put vinegar in your recipe? I have not seen that in any other recipes
The vinegar keeps the sugar from crystallizing so you get a nice glossy finish! You can’t taste it at all.
I’m making a batch this week for Thanksgiving 😁. Not sure about Utah, but I’ve always seen candy apples at carnivals & fairs here in North Carolina (I grew up during the 70s/80s).
What is the purpose of adding white vinegar and how to keep candy on apple longer than 2-3 days
The white vinegar interacts with the sugar to keep the mixture really smooth! As for keeping them longer – I am not sure how to preserve them as the apple will start to go bad underneath.
These look amazing!
I loved this recipe, however I would highly suggest to not use wax paper unless you don’t care to end up eating some of it… also, I found that once my candy crystallized in the pan, it was easy to add milk of choice and make caramel for caramel apples as well 🙂
I halved the recipe to see if it was what I wanted. It’s PERFECT!
Question: how much flavor oil would you use in the full recipe?
What kind of flavor oil?
It needs to be combined and dissolved for about 5 min on a very low heat before bringing to the boil or the candy isn’t well mixed.