The Original Candy Apple
The best candy apples ever made...for your own taste buds.
The Original Candy Apple. Discover our recipe.
- 8 Granny Smith Apples
- washed and dried completely
- with stems removed
- 8 Candy Apple Sticks (much sturdier than regular skewers)
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup warm water
- 1/8 teaspoon Cinnamon Oil
- Few drops red food coloring
Level of difficulty Average
Cost Average budget
Insert sticks into the top of each apple. Line a large baking sheet with foil and spray heavily with nonstick spray. Set aside.
Combine sugar, corn syrup, and water in a saucepan over medium high heat. Bring to a boil, stirring constantly.
Keep stirring until mixture reaches 300 degrees on a candy thermometer. If you’re unsure about the temperature of your candy, drop a bit in a class of cold water. If it hardens immediately and easily breaks in half, it’s ready. If it sinks to the bottom and is pliable, it needs to cook a bit longer.
Remove from heat and immediately stir in the cinnamon oil and red food coloring. Carefully dip apples in the coating and place on lined baking sheet to harden.
This recipe calls for a candy thermometer. You don't have to use cinnamon oil...any flavor candy oil that you want can be used.
You'll also love
Chef Tips and Tricks
This French tarte tatin is golden, caramelized apple perfection!
- 1 puff pastry
- 6 apples, sliced
- 3 oz. chilled butter, chopped into chunks
- 1/2 cup brown sugar
- Roll out a puff pastry.
- Lay out the apple slices in a pan.
- Add chunks of butter on top of the apples.
- Sprinkle the brown sugar on top.
- Cook for 20 minutes in oven at 350°F, to caramelize the apples.
- Place puff pastry on top of the caramelized apples.
- Cook for 15 minutes at 350°F.