Ingredients
Equipment
Method
- Prep Your Apples: Wash apples thoroughly. To remove wax, dip each apple in boiling water for a few seconds, then dry completely with a clean towel. Insert a candy apple stick into the core of each apple.
- Start the Candy Base: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Place over medium heat and stir gently until all the sugar has dissolved.
- Bring to Temperature: Increase heat to medium-high. Let the mixture boil without stirring. Watch temperature carefully using a candy thermometer until it reaches 300°F (hard-crack stage).
- Add Color and Flavor: As soon as candy reaches 300°F, immediately remove saucepan from heat. Quickly stir in black gel food coloring, purple gel food coloring, vanilla extract, and optional cinnamon extract. Give a gentle swirl.
- Dip and Swirl: Working quickly while candy is hot (be very careful!), tilt the saucepan slightly. Take an apple by its stick and carefully dip it into the hot candy mixture. Swirl and rotate to coat evenly. Lift apple out, letting excess drip back into the pot. Hold for a few seconds to catch drips.
- Let Them Set: Place dipped apples on a baking sheet lined with parchment paper or a silicone baking mat. Let sit undisturbed at room temperature until candy coating is completely firm and glossy (approx. 20-30 minutes).
Notes
Ensure apples are completely dry before dipping; any moisture will ruin the candy coating.
Use a candy thermometer to ensure the candy reaches the critical 300°F (hard-crack stage) for proper hardening.
Avoid stirring the candy mixture while it is boiling to prevent crystallization.
Work quickly once the candy is ready, as it hardens fast.
Handle hot sugar with extreme care; use oven mitts and keep children and pets away.
Store hardened apples individually wrapped in cellophane at cool room temperature, away from direct sunlight or heat. Avoid refrigeration, as humidity makes them sticky. Best enjoyed within 1-2 days, will last 3-5 days.
Use a candy thermometer to ensure the candy reaches the critical 300°F (hard-crack stage) for proper hardening.
Avoid stirring the candy mixture while it is boiling to prevent crystallization.
Work quickly once the candy is ready, as it hardens fast.
Handle hot sugar with extreme care; use oven mitts and keep children and pets away.
Store hardened apples individually wrapped in cellophane at cool room temperature, away from direct sunlight or heat. Avoid refrigeration, as humidity makes them sticky. Best enjoyed within 1-2 days, will last 3-5 days.