Candy Apples

If you have some leftover apples, try these classic caramel apples or ‘poison’ caramel apples next! They’re perfect for a Halloween party and getting you into the spooky season spirit!

Candy Apple Recipe

I LOVE candy apples. Seriously, they’re a feast for the eyes, almost too pretty to eat, but trust me, you won’t be able to resist. When autumn rolls around, and the leaves start changing colors, candy apples are like the finishing touch to the season. That glossy red candy shell wrapped around a crisp apple is like a work of edible art. Plus, they’re a breeze to make, so you can whip up a batch and get in the fall spirit in no time. The best part about candy apples is that they’re a two-in-one treat. You have your juicy, crisp apples, but then one bite into that sweet, crunchy candy shell and you’re in fall heaven. So, grab a candy apple, embrace the spooky season, and indulge in the perfect blend of sugar, spice, and everything nice. Fall just got a whole lot sweeter!

Candied Apple Ingredients

Ready to whip up some candy apple magic? We’ve got a handful of simple ingredients that’ll turn those ordinary apples into sweet, glossy treats. Exact measurements are in the recipe card below.

Medium Apples: The main ingredient, the apples themselves, ready to be candy-coated. I used Granny Smith apples because I like the tart flavor they have, but you can use any kind you want! If you want something sweeter try Fuji, gala, or honeycrisp apples. Popsicle or Caramel Apple Sticks: Sturdy sticks to make handling and eating the apples easier. Water: Used to dissolve and mix the sugar for the candy coating. Granulated Sugar: The main sweetener for the candy coating. Light Corn Syrup: Adds the right consistency and texture to the candy coating. Gel Food Coloring: So the candy apples have their classic red hue! Flavoring (optional): If you want to add flavor to the candy coating, this is where you can do it. Just add a few drops of your favorite flavor extracts!

How to Make Candy Apples

Sometimes making homemade candied apples can be tricky because the coating won’t stick or be the right consistency. Follow these straightforward instructions and you’ll be golden! You’ll want to make these gorgeous treats all fall long.

Prep Your Apples

Make the Candy Apple Coating

Wash Your Apples: Don’t skip the washing step! This helps remove the wax from the apple and allows the candy to stick to the apple better. The apples will look discolored and pretty ugly, but that means they are clean and ready for a coat of yummy hard candy. Flip Them: For an easier time adding the stick into the apples, try turning the apples upside down (making them wider at the bottom for a more steady base). Wrap a clean kitchen towel around the top of the stick and use the heel of your palm to drive the stick into the center of the apple, pressing until it pokes through to the bottom of the apple. Add Flavor Extracts: Adding flavoring to the candy takes it above and beyond! These LorAnn oil flavorings use just a few drops and make such a difference. Try adding some cinnamon oil to make delicious cinnamon apples! Change the Color: You can use whatever color you want to color your candy. Start with a few drops and add more as needed to achieve your desired color. If you want the candy to be opaque, use white gel food coloring in addition to the main color you want.

At Room Temperature: Candy apples can be stored at room temperature either wrapped in individual cellophane bags or in an airtight container for 3-5 days. They can be stored the same way in the fridge for up to 3 weeks. Fully Coat Your Apples: For best keeping, dip the apples fully in the candy, so it coats the entire apple all the way up to the stem. The candy creates an air-tight seal around the apple and will prevent it from going bad. If you choose to leave the tops of the apples exposed, they may not keep as long as suggested above. If You Have Leftover Coating: Save the leftover dipping candy! Spray a silpat or a sheet of parchment paper with pan spray and dump the leftover hot candy onto it. Let it cool completely before breaking it into pieces. Store the leftover pieces in an airtight container at room temperature for up to 3 weeks.