A favorite Fall treat that I love to make is Old Fashioned Candy Apple. This candy apple recipe will remind you of the sweet yet tart, shiny red candy apple you enjoyed as a child. This recipe is super easy and quick to make. And the best part is, it’s made with simple ingredients you already have. Red Candy Apples are so fun and festive and a perfect Autumn treat.

What apple makes the best candy apple?

Great candy apples begin with the right apples. Apples used for candy apples should be on the tart end of the spectrum to help balance the sweetness of the candy coating. What is the coating on candy apple made of? It’s simply made of a combination of sugar, light corn syrup, water, and red food coloring. These ingredients come together to give a deliciously sweet and crunchy coating.

When it comes to making candy apples, my favorite apple to use are Granny Smith apples. Granny Smith apples are great apples for so many recipes. They are tart and when it come to making candy apple, this tartness balances the sweetness perfectly. They also are great at maintaining their crisp texture even after being dipped in the syrup, making them the perfect apple for making old fashioned candy apples. .

Although Granny Smith apples are perfect for making candy apples, they are not the only choice. Here are a few more options to consider when choosing the best apples for you.

Honeycrisp apples are sweet apples with some tartness. They’re crispy and can be a nice balance to the canydy coating. If you want to skip the tart taste and go for a sweeter option then Fuji apple is a great option. Fuji apple are one of the sweetest apple varieties there is, and their firm texture makes them a solid choice for candy apples.

Gala apples are a sweet option but not as sweet as Fuji. Their mild sweet flavor won’t out stage the candy coating, making them a good middle-ground option. If you’re after something with a bit of complexity, Pink Lady apples offer a sweet-tart flavor similar to Granny Smith, but with a slightly more floral, fruity note that adds a unique twist to the traditional candy apple.

There are so many great choices for candy apple. No matter which option you choose make sure your apples are firm to get the best results. Whether you want a tart or sweet taste, there’s an apple for every candy apple lover!

Video Tutorial (How to Make Candy Apples)

What You Will Need:

• Parchment paper
• Cooking spray
• Wooden sticks (for the apples)
• Candy thermometer
• Medium Pot

Ingredients:

• Granny Smith Apples: Granny Smith Apples are my go to apples when making candy apples. Crisp, tart and simply delicious.
• Sugar: The Granulated Sugar gives the candy coating its sweetness and structure.
• Light Corn Syrup: Light Corn Syrup helps to prevent the sugar from crystallizing and helps to give the candy coating a smooth texture and its shiny finish.
• Water: Water is added to dissolve the sugar and corn syrup.
• Red Food Coloring: Red Food Coloring give the apple its signature vibrant color that candy apples are known for.

Instructions for Old Fashioned Candy Apple

1. Prepare the Apples:

• Line a cookie sheet with parchment paper and spray it with cooking spray to prevent the apples from sticking.
• Wash and thoroughly dry the Granny Smith apples, then remove the stems.
• Insert a wooden stick into the stem end of each apple and set the apples aside.

1. Make the Candy Coating:

• In a medium saucepan, combine the 2 cups of sugar, ½ cup light corn syrup, ¾ cup water, and ¼ teaspoon of red food coloring.
• Stir the mixture to combine, then attach a candy thermometer to the side of the pan.
• Turn the heat to medium-high and cook the syrup without stirring until it reaches 285°F on the candy thermometer.

1. Coat the Apples:

• Once the syrup reaches 285°F, carefully remove the candy thermometer from the saucepan and turn off the heat.
• Tilt the saucepan slightly to make dipping easier. Take each apple and dip it into the hot syrup, rotating the apple to coat it completely.
• Allow any excess syrup to drip off before placing the apple onto the prepared cookie sheet.

1. Let the Apples Set:

• Let the apples sit at room temperature for about 15 minutes, or until the candy coating has fully hardened.

Enjoy:

• The sweetness of the candy coating paired with the tartness of the Granny Smith apples creates a delicious treat! Perfect for parties, holidays, or just as a fun snack.

Tip: If you have leftover syrup, you can drizzle it over nuts or popcorn for a crunchy treat.

Why did my candy apple not harden?

Candy apples are fairly simple to make but there are a few things that can influence the hardening of the candy. The most important factor that can influence whether or not your candy apple harden is not allowing the candy coating to reach the proper temperature when cooking. Heat the mixture to at least 300°F, or it won’t harden properly and may stay sticky or soft. Using a candy thermometer is crucial to ensure accuracy.

Another reason candy apples don’t harden is because of moisture and humidity. Moisture and humidity can prevent the candy coating from hardening properly by interfering with the sugar’s ability to solidify. If it’s a humid day, the coating may stay tacky or sticky.

Other factors that prevent candy apples from hardening include too much water, stirring the syrup while cooking and improper ratio of ingredients. Keep these in mind when preparing your candy apple and make sure to plan accordingly.

How far in advance can you make candy apples?

You can typically make candy apples 1 to 2 days in advance for the best results. After making them, it’s important to store them properly to maintain the crisp texture of the candy coating and the freshness of the apples. Here are some tips for making and storing candy apples in advance:

Storing Candy Apples:

If you are so fortunate to have a few left over candy apples, then they are best stored at room temperature in a dry place. Place them on a baking sheet or wrap each apple individually in cellophane to keep them fresh. Avoid wrapping them tightly in plastic wrap, as this can cause moisture to build up and make the coating sticky. Candy apple can be refrigerated but it is not necessary.

Avoiding Humidity: Humidity is the enemy of candy apples, as it can cause the candy coating to soften or become sticky. If you live in a humid area, consider making the candy apples as close to the event as possible or storing them in an air-conditioned room.

By making them 1 to 2 days in advance and storing them properly, your candy apples should stay fresh and maintain their crunch!

Candy apples are a great seasonal treat. The crispy, tart apple encrusted in a sweet candy coating brings back childhood memories. This recipe is so easy to make, so grab your ingredients and make some for the entire family and create some new memories!

Try These Other Great Recipes

• 20 Dessert Recipes for Thanksgiving – From the Queen of Soul Food Cooking
• 22 Southern Thanksgiving Recipes – From the Queen of Soul Food Cooking
• The Best Pecan Pie
• Southern Pecan Pralines

Candy Apple Recipe – How to Make an Old Fashioned Candy Apple

Recipe by Soul Food Cooking

5.0 from 2 votes

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

13

minutes

Ingredients

• 6 Granny Smith apples

• 2 cups granulated sugar

• ½ cup light corn syrup

• ¾ cup water

• ¼ tsp red food coloring

• Parchment paper

• Cooking spray

• Wooden sticks (for the apples)

• Candy thermometer

Directions

• Line a cookie sheet with parchment paper and spray it with cooking spray to prevent the apples from sticking.
• Wash and thoroughly dry the Granny Smith apples, then remove the stems.
• Insert a wooden stick into the stem end of each apple and set the apples aside.
• In a medium saucepan, combine the 2 cups of sugar, ½ cup light corn syrup, ¾ cup water, and ¼ teaspoon of red food coloring.
• Stir the mixture to combine, then attach a candy thermometer to the side of the pan.
• Turn the heat to medium-high and cook the syrup without stirring until it reaches **285°F** on the candy thermometer.
• Once the syrup reaches 285°F, carefully remove the candy thermometer from the saucepan and turn off the heat.
• Tilt the saucepan slightly to make dipping easier. Take each apple and dip it into the hot syrup, rotating the apple to coat it completely.
• Allow any excess syrup to drip off before placing the apple onto the prepared cookie sheet.
• Let the apples sit at room temperature for about **15 minutes**, or until the candy coating has fully hardened.

Recipe Video

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