Candied Apples – Irresistible Fall Treats
Crisp apples coated in a glossy, hard-crack sugar shell—festive, fun, and perfect for Halloween or fall parties.
Equipment
- Medium saucepan
- Candy Thermometer
- Wooden sticks or skewers
- Baking sheet
- Parchment Paper
Ingredients
Main Ingredients
- 6 small apples Granny Smith or any firm variety
- 6 wooden sticks or skewers
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¾ cup water
- ½ teaspoon vanilla extract
- Orange food coloring optional
- ½ cup chopped nuts optional, for topping
Instructions
- Line a baking sheet with parchment paper. Wash and dry apples thoroughly to remove any wax or residue.
- Insert wooden sticks or skewers into tops of apples. Set apples aside on the prepared baking sheet.
- In a medium saucepan, combine sugar, light corn syrup, and water. Stir gently over medium heat just until sugar dissolves.
- Attach a candy thermometer and bring the mixture to a boil; cook without stirring until the temperature reaches the hard crack stage at 300 °F (150 °C).
- Remove from heat. Stir in vanilla extract and a few drops of orange food coloring, if using.
- Working quickly, dip each apple into the hot syrup, turning to coat evenly. Allow excess to drip off before placing on the parchment-lined sheet.
- If using, sprinkle chopped nuts or other toppings immediately while coating is still sticky.
- Allow apples to cool at room temperature until the sugar shell hardens completely, about 30 minutes.
Notes
Store candied apples in a cool, dry place. For longer storage, refrigerate in an airtight container for up to 1 week. Freezing is possible—freeze individually on a tray, then transfer to a container; texture may change. Avoid reheating as the candy shell may soften.