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. I decided I needed to try one because my curiosity was piqued.
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. We love this recipe!
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.
Apple Desserts
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!
- 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
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
- 1/2 teaspoon 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, 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.
- 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.
Notes
Recipe Video
Nutrition
Judy Trujillo says
Please be very very careful with the hot syrup. It you get it on your skin, it will burn you severly. Plunge into cold water immediately if this happens. Soak pan and utensils, because when this hardens it is very difficult to remove. But I do love a good Candied apple
Sharon says
Thank you so much for these wonderful recipes! I can not wait to try them! I love Fall so much!
Cheryl Newton says
Hello!
I think my older son will love these. We look for candied apples when Halloween treats start showing up in stores, but last year never found them. Only caramel apples. But now I have a recipe to make them at home. One question, though: where did you find this recipe? I like to cite the original source when I add a recipe to my collection. Thanks!
Dvasha says
Have you ever tried this with sliced apples?
Favorite Family Recipes says
We haven’t.. you may have an issue with the apples browning too quickly. That would be my main concern about slicing them first. Hope this helps!
Rachel Rumsey says
We did it today with slices, after reading your question! It worked so well both for slices and while apples!! We are eating several of them right away and it’s just us at home, so Wasn’t as worried about browning. We didn’t use any food colouring so I might add another comment in a few hours to see if there’s been any browning. 🙂
Favorite Family Recipes says
Hey, that’s awesome! How did they turn out?
Karen Hilliard says
I grew up in central Pennsylvania near State College, PA, think Penn State. At the summer festivals we went to this was what was sold, you could get caramel apples too. For the candy apple, I believe they were usually made with Macintosh apples, for that sweet sour bite! So good!
Emma Brown says
Emma say that the homemade recipe for candy apples are great. AND They Turn Out Perfect . Thanks.
Favorite Family Recipes says
Thank you! So glad you liked these apples! The perfect time of year for it 🙂
Aimee says
Hi.. at what point do i put the colouring in? Unless i missed it whilst reading it? Thanks Aimee p.s can’t wait to try this!!!
Favorite Family Recipes says
Hi Aimee, thank you for pointing out that I missed this very important step in the instructions! I’ve updated the recipe. The food coloring is added when the candy reaches the hard crack stage. You stir in the food coloring right before you remove the pan from the stove. Thank you for asking! You will love these apples!
Lydia says
I made this recipe twice. Both times it turned back into sugar before it reached the hard crack stage. What temperature are you supposed to simmer it at?
Favorite Family Recipes says
As it simmers, the temperature should rise to 150 C or 295-310 F. I would maybe check your candy thermometer? It might be off if it is not reaching the hard crack stage.
Marion monson says
Can I use some flavor extracts to flavor the candy apples?
Favorite Family Recipes says
Absolutely! You can add any flavor you would like to give the candy coating an extra boost. Hope this helps!
Paula says
Cinnamon oil like a half teaspoon
Vivian says
@Paula…. Make sure that your flavoring is oil and NOT water base. Water base in this hot mixture will seize and stiffen your mixture.
@Favorite Family Recipes…. This recipe sounds awesome and I can’t wait to try it.
Lux says
Made them perfectly first try thanks to this amazing recipe! Even without a thermometer. My boyfriend loves them 🙂 so yummy!
paula says
This is the same recipe I make my cinnamin and peppermint hard cardy!! I was looking for a candied apple recipe and I already had one!
Favorite Family Recipes says
Oh good! Glad you are able to use a recipe that you already knew was a hit for you and your family!
Vivian says
I have been looking for a thinner candy apple recipe. I sure hope that this is it. I will test it out in a few days. I have been using light corn syrup in my recipe, BUT I find that you can’t just bite into the apple without cutting first. I want the candy coating thin and crunchy with the ability to start eating immediately…without a utensil. 😁
Favorite Family Recipes says
Hi Vivian, I am a big fan of the thin, crispy coating that you can easily bite through. My mouth is watering just thinking about it! It is so good! This recipe works great for me. I tried corn syrup too and found that the coating was too thick. Three suggestions for you for a thin, crunchy coating on your apples:
1. Use a candy thermometer and make sure the candy reaches the hard crack stage. This requires careful attention to the candy mixture, but assures the candy coating will be clear and thin.
2. After removing the candy mixture from the stove, and the bubbles pop and disappear, work quickly to dip the apples. As the candy mixture cools, it thickens. If it does start to thicken, place it back on the stove and heat it until it thins again, then continue dipping.
3. When dipping the apples, tip the pan and only swirl the apple once through the coating. Do this quickly. The less time the apple is in the mixture, the thinner the coating will be. I don’t dip the whole apple in at once, or dip it deeply. I skim it along the surface of the candy coating until it is just covered.
Carmella Alexander says
May I ask what does the vinegar do? I’ve never seen vinegar added to candy apple recipe. I’m looking for a bubble free candy apple recipe because every time I dip my apples there are hideous bubbles that form afterwards
Favorite Family Recipes says
Great question! The vinegar keeps the sugar from crystallizing so the candy around the apple stays clear and smooth. I don’t like the bubbles forming on the surface either. After making these candy apples many times, I found two things that work. First, make sure the candy mixture reaches the hard crack candy stage on the candy thermometer. Second, when you remove the boiling candy from the stove allow it to sit for a few minutes until the bubbles pop and disappear and the mixture is smooth and clear, then start swirling the apples smoothly through the candy until they are covered. I hope this helps!
Pat Girbav says
So this will keep the candy from browning?
Favorite Family Recipes says
It should!
Safaa Reddy says
Can I double the recipe?? And if I do how long do I cook it for??
Favorite Family Recipes says
I haven’t tried doubling it so I’m not sure if it would work. If you do try it make sure to simmer 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.
Steffi says
How do you know where to stop inserting the stick?
Every time I try to put them in, they either go too far, pushing the apple down with every bite, or not far enough, causing the apple to fall off. Granted, there are variables such as size and density, but, there must be a method to it!
Favorite Family Recipes says
I insert the stick about 3/4 of the way down through the center of the apple. If the apples are small to medium sized, I use a lollypop stick. If the apples are larger, it is best to use a popsicle stick. I hope this helps!
Siobhan Mikaere says
I doubled the mixture and found it too long on a low simmer I had to turn it up to a temp just before boiling cane out great though lol oh and by the time I realised I should have put back to heat up it was too late the mixture had gone sugary and I was on my last apple lol but fantastic recipe thank you 😊
Erica Walker says
Glad you liked it! Thanks for sharing how you made it work by doubling the mixture. Glad it still worked out!
Joanne says
These were my granny’s favorite autumn treat! So glad I can make them at home now. Thanks for this easy to follow recipe!
Shadi Hasanzadenemati says
Love how easy this recipe is. Can’t wait to try it this weekend.
Chris says
once coated, do you leave the apples to dry on the table top, or in a fridge? how long for them to be ready? Thanks!
Favorite Family Recipes says
I let them harden on the counter. They usually set up pretty quickly – just a few minutes.
Lanette says
Can I roll these in a topping right after dipping?
Favorite Family Recipes says
I have never tried it with toppings, so I’m not sure. Let me know how it goes if you do try it!
Wendi says
We added abit of vanilla essence and left it to cool before we coated the apples then dipped the apples in cold water