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Candy Apples

A delightful treat that combines the sweetness of candy with the crunch of fresh apples, perfect for festive occasions and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 small small apples Preferably Jonagold for sweetness and crisp texture.
  • 2 cups sugar White, granulated sugar for perfect sweetness.
  • 1/2 teaspoon white vinegar To balance the sweetness.
  • 1/2 cup water To help dissolve the sugar.
  • 2 drops red food coloring Adjust color according to preference.

Method
 

Preparation
  1. Line a cookie sheet or tray with wax or parchment paper.
  2. Wash and dry the apples to remove any wax or residue. Twist off the stems and insert a stick into the top of each apple.
Make the Candy Coating
  1. In a medium-sized saucepan, combine sugar, water, and vinegar. Bring to a gentle boil.
  2. Use a wet pastry brush to wipe down any sugar granules above the boiling mixture. Avoid stirring.
Cooking Process
  1. Boil the mixture vigorously for about 20 minutes or until it reaches the hard crack stage (about 150°C or 295-310°F).
  2. Monitor the mixture closely with a candy thermometer to prevent burning.
  3. Once the correct temperature is reached, stir in the food coloring and let it sit until bubbling subsides.
Dipping
  1. Tip the pan to one side and dip each apple, allowing the excess coating to drip off before placing on the lined tray.

Notes

Choose firm apple varieties like Jonagold or Granny Smith for the best results. Customize colors with different food colorings for different occasions. A candy thermometer is essential for achieving correct consistency.