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These candy apples are a yummy fall treat! Unlike caramel apples, candy apples have a delicious candy shell that crunches when you bite into it.
Table of Contents
What is a Candy Apple?
Homemade Candy Apples are whole apples with a clear, thin, hardened sugar coating on each one. The deep red color comes from a drop or two of red food coloring. A stick is inserted into the center of the apple so it can easily be held and eaten. Once cooled, the coating is crispy, not chewy.
I was watching a British TV show a few years ago where the characters were eating candy apples, also referred to as “toffee apples.” They looked so good! Growing up in the United States, I had never had a candy apple, only caramel apples. There was a big crunch when the main character bit into one. I immediately started testing recipes, and through some trial and error, landed on my favorite one. I can now see why these candy apples are a favorite, especially with the kids. They taste great and they are fun to eat. It’s a new tradition to make these in the fall.
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
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 and a mess.
- Wash the apples and then dry them thoroughly with a paper towel before dipping them in the sugar mixture or the coating won’t stick to the apple.
- Then, twist the apple stem off as close to the base as possible.
- Combine sugar, vinegar, and hot water in a saucepan and start to simmer over medium heat to medium-high heat.
- Once the sugar syrup starts to boil, you don’t have to keep stirring it, but keep an eye on it! Some stove tops heat faster than others, so be sure to use the candy thermometer and watch it closely. The temperature can jump quickly! Trust me, I’ve learned this lesson the hard way.
- If there are bubbles in the sugar mixture, there will be bubbles in the coating on your apples. While this may look cool for a Halloween party (they look like warts), it may not be the look you want. To prevent this, again, be patient. Wait for the mixture to stop bubbling before dipping the 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.
- Do not use cooking spray on the parchment paper because it will add an oily finish on the bottom of the apples.
Best Types of Apples
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.
How to Store Candy Apples
While the hard candy coating on the outside of the candy apples lasts a long time, the apple itself doesn’t. Store candy apples in an airtight container in the refrigerator for up to three days. Or wrap each apple in cellophane or a decorative cellophane bag and keep them in the fridge until you need them.
Candy Apple Questions
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!
Simply add 1 teaspoon of cinnamon flavor to the candy mixture.
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 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
Apple Crisp
Dutch Apple Pie
Microwave Baked Apples
Apple Fries with Caramel Dip
Disneyland Apple Pie Caramel Apples
Caramel Apple French Toast Casserole
Candy Apples
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
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.