Description
This classic Halloween treat features crisp apples coated in a glossy, hard candy shell with a festive orange tint and optional nut topping. Perfect for parties or a spooky snack, these candied apples are both visually striking and deliciously sweet with a satisfying crunch.
Ingredients
Scale
Apples
- 6 small apples (Granny Smith or any firm variety)
- 6 wooden sticks or skewers
Candy Coating
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- Orange food coloring (optional)
Toppings (Optional)
- 1/2 cup chopped nuts
Instructions
- Prepare the Apples: Wash and thoroughly dry the apples to ensure the candy coating adheres properly. Remove the stems and insert wooden sticks into the tops of the apples, pushing them about halfway through. Arrange the apples on a parchment-lined baking sheet to catch drips and make handling easier.
- Make the Candy Syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar completely dissolves, then increase the heat to medium-high and bring the mixture to a boil. Do not stir once boiling begins to avoid crystallization.
- Cook to Hard Crack Stage: Attach a candy thermometer to the saucepan and let the syrup reach 300°F (150°C), which is the hard crack stage for candy. This process should take about 10-15 minutes. Remove the pan from heat immediately once the temperature is reached to prevent burning.
- Add Flavor and Color: Quickly stir in the vanilla extract and, if using, add a few drops of orange food coloring to achieve a festive Halloween color. Be cautious as the mixture may bubble up during this step.
- Dip the Apples: Immediately tilt the saucepan to one side and dip each apple into the hot candy mixture, turning it to coat evenly. Allow any excess syrup to drip off before placing the apple back onto the parchment-lined sheet. If desired, sprinkle chopped nuts onto the coating before it hardens to add texture and flavor.
- Set the Coating: Let the dipped apples sit at room temperature for about 30 minutes until the candy coating hardens completely and becomes crisp.
- Optional Halloween Decoration: For a spooky flair, carve scary faces into the apples with a sharp paring knife prior to dipping them in the candy coating, creating fun and festive treats for Halloween celebrations.
Notes
- Use firm, fresh apples to ensure the best texture under the candy coating.
- Be very careful when working with hot sugar syrup to avoid burns.
- If you don’t have a candy thermometer, test the syrup by dropping a small amount in cold water; it should form hard, brittle threads.
- Store candied apples at room temperature and consume within 1-2 days for best freshness.
- The optional nuts add a nice crunch but can be omitted for a smooth shiny finish.
- Orange food coloring is optional but adds a festive Halloween look.
