Candied Apples Recipe

Apples: Fresh, medium-sized apples are the base of this recipe. Choose firm and crisp varieties like Granny Smith or Fuji.

Granulated sugar: This is the primary sweetener that creates the candy coating.

Light corn syrup: Helps to achieve the right consistency and prevents the sugar from crystallizing.

Water: Used to dissolve the sugar and corn syrup, creating the syrup.

Red food coloring: Optional, but it gives the apples their iconic red hue.

To achieve a smooth and even coating on your apples, ensure they are completely dry before dipping them into the syrup. Any moisture on the apples can cause the syrup to slide off, resulting in an uneven finish. Additionally, using a candy thermometer is crucial for reaching the precise temperature of 300°F, which ensures the syrup reaches the hard crack stage necessary for a crisp and glossy coating.

• apples - Substitute with pears: Pears have a similar texture and can be candied in the same way, providing a slightly different but delicious flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• light corn syrup - Substitute with honey: Honey can provide the necessary viscosity and sweetness, though it will add a distinct honey flavor to the candied coating.

• water - Substitute with apple juice: Apple juice can enhance the apple flavor and add a bit more sweetness to the candy coating.

• red food coloring - Substitute with beet juice: Beet juice is a natural coloring agent that can provide a vibrant red hue without artificial additives.

• Ensure the candied apples are completely cooled and the candy coating has hardened before storing.

• Wrap each apple individually in wax paper or parchment paper to prevent them from sticking together.

• Place the wrapped apples in an airtight container. This helps maintain their crispness and prevents moisture from seeping in.

• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard works well for this purpose.

• If you need to store the candied apples for an extended period, consider refrigerating them. This can help extend their shelf life by a few days.

• For freezing, wrap each candied apple tightly in plastic wrap after the wax paper layer. This provides an extra barrier against freezer burn.

• Place the wrapped apples in a freezer-safe bag or container. Label with the date to keep track of their storage time.

• When ready to enjoy, thaw the candied apples in the refrigerator for a few hours or overnight. Avoid thawing at room temperature to prevent the candy coating from becoming sticky.

• For best results, consume the candied apples within one month of freezing to ensure optimal taste and texture.

• Preheat your oven to 250°F. Place the candied apples on a parchment-lined baking sheet. Warm them in the oven for about 10-15 minutes, or until the candy coating starts to soften slightly. This method helps maintain the crispness of the apple while gently warming the candy shell.

• If you prefer a quicker method, use a microwave. Place the candied apple on a microwave-safe plate. Heat it on medium power for 15-20 seconds. Be cautious not to overheat, as the candy coating can become too soft or even melt.

• For a more controlled reheating, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the candied apple in the top pot, allowing the steam to gently warm the candy coating. This method ensures the apple stays crisp while the candy shell softens evenly.

• If you have an air fryer, set it to 250°F. Place the candied apples in the basket and heat for about 5-7 minutes. This method provides a quick and even reheating without compromising the texture of the apple or the candy coating.

• For a stovetop approach, use a non-stick skillet over low heat. Place the candied apple in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure even warming. This method helps maintain the integrity of the candy shell while gently reheating the apple.

• Saucepan: Used to combine and cook the sugar, corn syrup, and water mixture.

• Candy thermometer: Essential for measuring the temperature of the syrup to ensure it reaches the hard crack stage at 300°F.

• Skewers: Inserted into the stem end of each apple to make dipping easier.

• Greased baking sheet: Used to place the coated apples on to cool and harden without sticking.

• Wooden spoon: Useful for stirring the sugar mixture until it dissolves.

• Measuring cups: Needed to accurately measure the sugar, corn syrup, and water.

• Measuring spoons: Used to measure the optional red food coloring.

• Bowl of warm water: Handy for washing and drying the apples before dipping.

• Tongs: Can be used to help dip the apples into the hot syrup safely.

• Parchment paper: An alternative to a greased baking sheet for placing the coated apples.

Prepare ingredients ahead: Wash and dry the apples in advance. Measure out the sugar, corn syrup, and water so they are ready to go.

Use a candy thermometer: This ensures you reach the hard crack stage quickly without constantly checking, saving you time and effort.

Grease the baking sheet first: Prepare your baking sheet before starting to cook the syrup. This way, you can place the coated apples immediately without delay.

Work in batches: If making more than four candied apples, dip them in batches to maintain the right syrup temperature and consistency.