These Candy Apples are a yummy fall treat! Unlike caramel apples, Candy Apples have a delicious candy crunch when you bite into them.
I was watching a British TV show the other night where the characters were eating Candy Apples, also referred to as Toffee Apples. They looked so good! Growing up in the United States, I have never had Candy Apples, only Caramel Apples. There was a big crunch when the main character bit into one. My curiosity was piqued and I decided I needed to try one!
The Best Candy Apples Recipe!
My search began with looking for recipes online and watching a couple of tutorials. I picked the three that looked the best and tried them.
- The first try was a disaster. It called for part brown sugar and part white sugar. I was hoping this would give the “candy” more of a caramel flavor, but instead the candy coating turned out very sticky.
- On the second try I gave up on the brown sugar and tried another recipe using cream of tartar. For some reason, that recipe burned after cooking for 10 minutes when 20 minutes was recommended – and it smelled horrible!
- Finally, I found a winner! It is the “third time is the charm” recipe. This recipe turned out perfectly, it tasted amazing and had the crispy crunch I was looking for. It was a big hit with me and my family!
Candy Apple Making Tip
Because of trial and error, I learned some things NOT to do. A word of warning on this recipe so you don’t have burned sugar and a messy pot to clean up. Once the sugar/water mixture starts to boil, you don’t have to keep stirring it. It is a temptation to run out of the room and switch a load of laundry or check Facebook. Don’t do it! Keep a close eye on the boiling sugar. Some stove tops heat faster than others. 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.
What is the Best Apple to Use for Making Candy Apples?
Candy Apples have a delicious, crunchy candy coating. Every bite is like a little party in your mouth. For the best Candy Apples ever, use a crisp, sweet apple. I’ve used Jonagold apples and recently tried the new SweeTango apples with this recipe. Both have the perfect texture and sweetness for Candy Apples. A fresh, crisp Gala, Fuji, or Honey Crisp apple will also work great.
I can now see why these candy apples are a favorite! I think I’ve just found a new fall tradition!
How to Store Candy Apples
The hard candy coating on the outside of the Candy Apples will last a long time, but the apple itself will not because air gets into the apple when the wooden stick is inserted. If you are not serving and eating your candy apples right away, they can be stored in airtight container in the refrigerator for up to three days. They can also be stored in the refrigerator wrapped and tied in cellophane, or in a decorative cellophane bag.
Use apples to make the best desserts and treats all year round. Here are a few more of our favorites.
- Disneyland’s Apple Pie Caramel Apples – Apple Pie Caramel Apples from Disneyland are a must when going to Disneyland! You can find them on Main Street. Can’t make it to Disneyland? Bring the magic to your kitchen with this easy recipe!
- Starbucks Caramel Apple Spice Cider – Starbucks Caramel Apple Spice Cider Copycat is my Fall drink of choice! This delicious warm apple cider drink is THE actual recipe used at Starbucks.
- Apple Fries with Caramel Cream Dip – Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie.
- Apple Dumplings – Apple Dumplings are like individual apple pies and they are very easy to make. Best when hot out of the oven with a big scoop of vanilla ice cream!
- Traditional Apple Crisp – A no-frills, easy, traditional apple crisp recipe that can’t be beat. Just like the apple crisp the lunch lady used to make back in the good ol’ days (but better)!
How to Make Candy Apples
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, sauce pan 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.
If you don't have a candy thermometer, you can test for the hard crack stage by dropping a small spoonful of the mixture into a cup of cold water. If it becomes instantly hard (like a piece of hard candy) and cracks when you tap it, it is ready.
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.