Description
This Halloween-themed recipe for Candied Apples features crisp apples coated in a glossy, hard candy shell tinted with orange food coloring. The sweet, crunchy candy coating pairs perfectly with the tartness of Granny Smith apples, making it a festive treat for parties or seasonal gatherings. Optional chopped nuts add a delightful crunch, and carving spooky faces before coating offers a fun, creative twist for the holiday.
Ingredients
Scale
Apples
- 6 small apples (Granny Smith or any firm variety)
- 6 wooden sticks or skewers
Candy Coating
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- Orange food coloring (optional)
Toppings (Optional)
- 1/2 cup chopped nuts (optional, for topping)
Instructions
- Prepare the apples: Wash and thoroughly dry the apples to remove any wax or residue. Remove the stems and insert a wooden stick into the top of each apple, pushing it about halfway through for a secure hold. Place the prepared apples on a baking sheet lined with parchment paper to prevent sticking.
- Make the candy coating: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar fully dissolves.
- Heat the mixture: Increase heat to medium-high and bring the mixture to a boil without stirring to avoid crystallization. Attach a candy thermometer to the saucepan and cook until the temperature reaches 300°F (150°C), the hard crack stage, which takes about 10-15 minutes. Remove from heat immediately to prevent burning.
- Add color and flavor: Quickly stir in vanilla extract and add a few drops of orange food coloring if desired for a festive look. Exercise caution as the mixture will bubble vigorously.
- Dip the apples: Tilt the saucepan slightly and quickly dip each apple into the hot candy mixture, turning it to ensure an even coating. Allow any excess candy to drip off, then place the apple back onto the parchment-lined baking sheet. If using nuts, sprinkle them over the wet coating immediately before it hardens.
- Cool and set: Let the candied apples sit at room temperature for about 30 minutes until the candy coating has hardened completely.
- Decorate (optional): For an extra Halloween touch, carve spooky faces into the apples with a sharp paring knife prior to dipping them in the candy coating, adding a fun and festive flair to your treat.
Notes
- Ensure apples are completely dry before dipping to help the candy coating stick well.
- A candy thermometer is important to reach the precise hard crack stage for a crunchy candy shell.
- Be very careful with the hot sugar mixture as it can cause severe burns.
- If the candy coating hardens in the pan before dipping, reheat gently to melt again.
- Store candied apples at room temperature and consume within 1-2 days for best texture.
- For easier cleanup, use parchment paper or a silicone mat under the apples while setting.
