Everything you need to know to make perfect candy apples every time!
These easy tips and techniques are your ticket to amazing candy apples that are sure to wow any crowd. Top off a classic red candy apple with your favorite candy pieces for a truly unique taste sensation!
The secret to a perfect candy apple is in pairing the sweetness of candy with the right apple.
In my opinion, it's a sure winner to pair a tart apple with a sweet candy exterior. Of course, if you can't stand tart apples, then pick a sweeter one - you have plenty of choices! But stay away from mushier varieties like Red Delicious, or baking apples like Romes. Check step 1 for my recommendations.
Step 1: Gather your Materials
Of course you'll need APPLES!!!But not all apples are created candy-worthy. Here's a quick list of some great ones to look for:
- Fuji: firm and sweet, my personal favorite all-around apple
- Granny Smith: green and tart, awesome for candy apples for both of these reasons!
- Braeburn: firm and sweetly tart
- Golden Delicious: firm and sweet
- Jonathan: firm and sweetly tart
- Jonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangy-sweet
- Lady: firm, sweetly tart
- McIntosh: firm, sweetly tart
To candy-up 6 apples, you'll need:
- 1/2 c (120mL) light corn syrup
- 2 c (480 mL) sugar - your choice on brown v. white. I use some of each, but all brown can be more susceptible to burning.
- 3/4c (180 mL) water
- Food coloring (opt.) - red is traditional, but any color works!
- Toppings!!! I used toffee pieces, mini chocolate chips, sprinkles, candy corn, red hots, and gummi bears! Just go crazy. I mean, really, they're CANDY APPLES!
Additionally, make sure you have the following things at hand before you get started:
- Candy apple skewers
- Candy thermometer - essential for making perfect candy every time - Make sure your thermometer's accurate: being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, take the temp of a pot of boiling water. The thermometer should read 212 degrees Fahrenheit/100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.
- A pot for candy coating, worked best for me when it had a handle
- Baking sheet lined with foil or silicone sheet for dipped apples
- Pastry brush and bowl of water to keep near your pot (I'll explain why later!)
- Bowls for your TOPPINGS!!!
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