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Classic Candy Apples

Classic Candy Apples
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Classic Candy Apples feature a vibrant red, glossy candy coating with a perfectly crisp texture, reminiscent of fairs and festivals. Easy to make with simple pantry ingredients, this nostalgic treat offers a crunchy bite balanced by tart, firm apples. Ideal for celebrations or satisfying sweet cravings, this recipe guides you through precise techniques for perfect candy apples every time.

Ingredients

Scale

Apples

  • 6 firm, tart apples (such as Granny Smith)

Candy Coating

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • Red food coloring (few drops, adjust for desired hue)
  • 1/2 teaspoon flavor extract (optional; cinnamon or vanilla)

Instructions

  1. Prepare and Clean the Apples: Wash each apple thoroughly to remove wax and residue, then dry completely to ensure the candy coating sticks well. Insert wooden sticks firmly into the stem ends for easy handling.
  2. Mix Sugar, Corn Syrup, and Water: Combine granulated sugar, light corn syrup, and water in a heavy saucepan. Stir gently just to moisten the sugar before turning on the heat to avoid sugar crystals forming on the pan edges.
  3. Cook the Candy Mixture to Hard Crack Stage: Using a candy thermometer, cook the mixture over medium heat without stirring until it reaches 300°F (hard crack stage). This critical temperature ensures a crisp candy shell.
  4. Add Color and Flavor: Remove from heat and quickly stir in red food coloring and any desired flavor extract. Work fast to keep the mixture fluid before coating the apples.
  5. Dip Apples in Hot Candy: Holding the wooden stick, dip each apple into the hot candy mixture, swirling to coat evenly. Lift and let excess drip off, then place the dipped apple on parchment paper or a greased surface to cool.
  6. Let Candy Apples Cool and Set: Allow the candy coating to harden completely at room temperature. Avoid refrigerating, as it can cause stickiness or dull the shine.

Notes

  • Use a candy thermometer for accuracy to reach hard crack stage at 300°F without burning.
  • Ensure apples are dry and free of wax for proper candy adhesion.
  • Work quickly once color is added, as the candy mixture hardens fast.
  • Lightly grease dipping tools and surfaces to prevent sticking.
  • Do not stir the candy syrup once boiling to avoid sugar crystallization.
  • Store candy apples in a cool, dry place wrapped individually; avoid refrigeration.
  • Freezing is not recommended as it changes the texture of the candy and apple.
  • Once set, do not reheat the candy coating.

Nutrition

Keywords: candy apples, classic candy apples, candy coating, fair treats, sticky candy apples, Halloween treats, fall desserts

Find it online: https://ninagourmet.com/classic-candy-apples/