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Autumn always feels like a celebration of all things sweet and cozy, and nothing captures that spirit quite like homemade candy apples. The crisp, juicy apples encased in a shiny, crackling layer of sweet candy bring back memories of fall fairs and Halloween nights when the air was filled with the scent of caramel and cinnamon.

Making candy apples at home is a tradition that transforms a simple apple into a magical treat with just a few simple steps.

What sets this recipe apart is the rich, glossy candy coating that hardens to a perfect crunch. Whether you’re a fan of the classic red candy shell or prefer experimenting with different colors and flavors, this recipe gives you the freedom to create something truly special.

The trick is to get the sugar mixture to just the right temperature—too low, and the coating will be sticky; too high, and it will become too brittle. With a little practice, though, you’ll have it down to an art.

Pair these candy apples with a batch of marshmallow popcorn for an irresistible combination that will have everyone coming back for more.

Making these is as much fun as eating them. Trust me, you won’t be able to stop at just one.

this image shows sweet candy apples ready to be served in a white plate

Candy Apple Recipe

Candy apples are a classic treat made by coating crisp apples in a shiny layer of homemade candy. With a sweet and crunchy exterior, these delightful snacks are perfect for fall festivities, carnivals, or any occasion where a little sweetness is needed.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings 15 apples

Calories 237 kcal

Equipment

Medium saucepan
Candy Thermometer
Cookie sheets
Craft sticks

Ingredients

1 cup light corn syrup
1½ cups water
2 cups white sugar
8 drops red food coloring
15 medium apples, washed and dried
15 craft sticks
cooking spray

Instructions

Lightly grease your cookie sheets and insert craft sticks into the stemmed apples.
In a medium saucepan, combine sugar, water, and corn syrup over medium-high heat.
Bring the mixture to a boil, then insert a candy thermometer.
Continue boiling without stirring until the temperature reaches 300 to 310°F (149 to 154°C).
At this stage, a small amount of syrup dropped into cold water should form hard, brittle threads.
Remove from heat and add food coloring.
Holding each apple by its stick, dip it into the syrup, turning it to ensure even coverage.
Place the coated apples on the prepared sheets to allow them to harden.