Super EASY Candy Apple Recipe
A fall must have, sweet and shiny red….this Easy Candy Apple recipe is simple and fun. Just like the apples you used to get at your local fair, they’re the best bite of the season.
Happy Hump Day! I’m in California today hanging out with a ton of my blogger friends for an event to kick off the holiday season. It’s hot…..like heatwave hot and I, so smartly, packed clothes for an East Coast fall. I don’t know where my head was when I packed my bag but I’m sure to lose about 10 pounds in one day just by the amount of sweating I’m about to do. I did enjoy my very FIRST In-and-Out Double Double and it was pretty spectacular. I can now check that box of my list of burgers I MUST try….and never do it again. 🙂
When I get back home tomorrow, I have a ton of work to do but first…HALLOWEEN. It’s time for our annual pre-halloween bash where the neighbor kids come together before we head out to beg for candy. I need to work through the weekend pulling together treats like these Gingerbread Mummies and my favorite Chocolate Covered Pumpkin Spice Caramel Apples. And this year, I’m adding this Easy Candy Apple recipe to the mix.
They’re fun, easy and certainly festive. And….I must mention….a little tough to eat. While the kids like to lick away like a giant lollipop because, frankly, it’s almost impossible to bite into one, I like to cut them up and snack on them that way. A much better way to preserve your teeth.
And a few tips for making your Easy Candy Apple Recipe:
- Be sure to boil your sugar mixture until the HARD CRACK stage. If you pull it off the heat too soon, the sugar will be too soft…more like taffy. Making them even more impossible to eat.
- When you add the food coloring (and you can color your apples black, purple, fuscia…it’s up to you), be careful because the sugar will bubble a bit more angrily.
- If your apples are not freshly picked and purchased at a grocery store, give them a quick dunk in boiling water for 1-2 seconds to melt off any wax that may be on the apples. The wax keeps the sugar from adhering to the apple.
- Now….dip away….carefully. The sugar is VERY hot. And don’t forget to coat that parchment with cooking spray.
And if you’re not really feeling like dipping and sticking….you could totally throw together a big platter of these Caramel Apple Nachos!
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 3/4 cup water
- 1/2 teaspoon red food coloring
- 8 small-medium apples
- Insert a stick into the stem end of the apple pushing about halfway through and set aside.
- Line a baking sheet with parchment paper and coat generously with cooking spray.
- In a large saucepan over high heat, stir together the sugar, syrup and water. Bring the mixture to a boil and turn the heat to medium. Stir in the food coloring. Insert a candy thermometer and continue to boil until the mixture reaches Hard Crack stage (from 300-310 degrees), approximately 15-20 minutes.
- Remove the sugar mixture from the heat and quickly dip the apples in the sugar mixture turning to coat.
- Transfer to the baking sheet to cool completely.
Apples can be made up to two days in advance and stored at room temperature.