Homemade Candy Apples for Fall

Maybe it was beginners luck? Before making candied apples, I had looked at numerous recipes that mentioned it takes practice to get a good bubble free coat. Well, I got lucky….this was my first attempt at candied anything other than homemade mints.

One of my dear friends shared this recipe with me. I am sharing his original, but I wanted to mix things up a bit. See what changes I made below the recipe.

Candied Apples

This recipe is easy to follow and delicious. Don't be intimidated working with sugar, you will love the simplicity of this recipe!

Course Dessert
Keyword candied apples
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 Apples

Ingredients

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup fruit juice (like apple or pomegranate)
  • 1 tsp ground cinnamon (if using apple juice)
  • 8 apples, Granny Smith or McIntosh
  • 2 cups roasted and toasted nuts (like almonds or cashews) optional

Instructions

  1. Wash and dry the apples. Deeply insert heavy duty craft sticks or heavy duty forks into the tops of the apples through the core.

  2. Combine the sugar, corn syrup, juice, and cinnamon (if using) into a pot and bring to a boil. Continue to cook until the sugar mixture reaches 305° F. Use a large pot as the syrup can bubble up to twice its size.

  3. Dip the apples into the candy mixture: Tilt the pan toward you and rotate the skewer to coat the outside of the apple. Let excess sugar drip off. Flying drips could burn you if you shake.

  4. Dip the candied apple into the nuts if using.

  5. If needed, warm the syrup over low heat to restore fluidity. Be careful not to cook it or caramelize it.

  6. Allow the apples to cool completely on a parchment paper lined sheet pan that has been lightly sprayed with pan release.

  7. After cooled, package and store at room temperature for 5 days. Refrigeration is not recommended. It may cause candy coating to get sticky.

  8. To clean out hard sugar, boil lots of water in the pot.

I changed a few things to it. I wanted to make them a bright color so the only variations to his recipe are the following:

I substituted water for juice and omitted the cinnamon. I added one tablespoon of vanilla, two tablespoons of white food coloring and two tablespoons of blue food coloring after removing the sugar from the heat.

We had some peanut m&m’s as well as some sprinkles, so a few got to stay plain while the others got dressed up a bit.
‘Hey, I think I can see my reflection in them thangs!’ Enjoy!

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