Fall is near which means apple season is upon us—yay! But you know what gets me even more excited than big puffy sweaters, boots and scarves? Halloween. Next to Christmas, it’s my favorite time of year. And it’s also the time of year that I get giddy with anticipation.
So to get everyone in the mood I’m sharing this easy candy apple recipe. If you have never made this before, you cannot imagine how easy it is to pull off.
Just a few ingredients, a little patience and a candy thermometer and you’ll be ready to impress your friends this holiday season. And yes, you do need a candy thermometer to accurately bring the mixture to a hard candy stage of 300°F. Anything less and you won’t have that nice, brittle-like coating like when you get candy apples at the fair.
A few tips:
- If you have ever made homemade caramel, the beginning process of these candy apples are a lot like that. Stir to dissolve the sugar. Brush down any crystals that form with water. Once boiled, do not stir anymore.
- You can dye these apples any color you like. I prefer the traditional deep red, but purple or black would be great for Halloween.
- To avoid the candy mixture from being filled with air bubbles, handle the pot slowly and without too much agitation during dipping.
That’s it, now have at it and let’s go Fall crazy! Because you know in the coming weeks, I’m going to go Fall crazy around here.
Candy Apples Recipes
Yield: Makes 8 candy apples
- 8 Fuji apples
- 8 sticks or popsicles sticks
- 3 cups sugar
- 1 cup water
- ½ cup light corn syrup
- ¼ cup cinnamon Red Hots Candies (or 1 teaspoon cinnamon extract)
- ½ teaspoon red food coloring
Preparation: Line a baking sheet with parchment paper and lightly grease with butter; set aside. Wash and dry apples. Remove stems and insert sticks; set aside.
Place remaining ingredients in a heavy bottom saucepan. Stir to dissolve the sugar. Brush down any crystals that may form with water. Once boiled, do not stir anymore. Insert candy thermometer and continue cooking without stirring. Bring mixture to 300 F, about 20-25 minutes. Remove pan from heat and set aside for a 1-2 minutes until bubbles subside. Dip and apples into mixture and tilt pan as needed to completely coat apples. Swirl apple over pan to let any excess drip off. Place dipped apples on prepared parchment lined pan and let cool for at least an hour.