Shiny red candy apples bring a little carnival fun into the kitchen. Beneath that crisp, glassy coating is a juicy apple, giving every bite a sweet crunch followed by fresh tartness. A hint of cinnamon makes them especially fitting for fall gatherings, party favors, or a homemade treat. Their bright finish looks impressive, and a candy thermometer makes getting that signature crunch much easier.

Recipe

Red Candy Apples

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Beneath that crisp, glassy coating is a juicy apple, giving every bite a sweet crunch followed by fresh tartness. A hint of cinnamon makes them especially fitting for fall gatherings, party favors, or a homemade treat.

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Ingredients

1 1/2 cups granulated sugar
1/2 cup water
1/4 cup corn syrup
2 cinnamon sticks, optional
5–7 drops red gel food coloring, or enough for your desired color
4–5 medium apples
Wooden candy apple sticks

Instructions

Prepare the apples.
Wash the apples. To help remove a waxy coating, briefly dip each apple into boiling water for about 5 seconds, turning carefully with tongs.
Rub dry with a clean cloth and let the apples cool completely. Make sure the skins and the areas around the stems are thoroughly dry.
Remove the stems and insert a sturdy wooden stick into each apple. Line a baking sheet with lightly greased parchment paper or a silicone baking mat.
Make the candy syrup.
In a medium, heavy-bottomed saucepan, combine the sugar, water, corn syrup, and optional cinnamon sticks.
Heat over medium heat, stirring gently until the sugar dissolves. Once the mixture begins boiling, stop stirring.
Attach a candy thermometer, keeping its tip in the syrup without touching the bottom of the pan. Cook until the syrup reaches 300°F, the hard-crack stage. This may take about 10–15 minutes, but use the temperature rather than the time or color as your guide.
Add the red coloring.
Remove the saucepan from the heat. Carefully remove the cinnamon sticks with metal tongs.
Gently stir in the red gel coloring, taking care because the syrup is extremely hot. Let the bubbling settle briefly for a smoother coating.
Dip the apples.
Working quickly, carefully tilt the saucepan and dip each apple into the syrup, rotating to coat evenly. Hold by the stick and keep your hands clear of the hot candy.
Let the excess drip back into the pan, then place the apple on the prepared baking sheet.
Let set and serve.
Allow the apples to harden at room temperature, about 20–30 minutes, until the coating is completely firm. Refrigeration is not needed to set the candy.
Enjoy once fully cooled.

Connie’s notes

Choose firm, tart apples. Their fresh flavor balances the sweet coating.
Dry the apples completely. Moisture can prevent the candy from sticking and cause bubbling.
Use room-temperature apples. Cold apples can develop condensation that interferes with the coating.
Use a candy thermometer. Amber color is not a reliable sign of the hard-crack stage; syrup can reach the right temperature while still clear.
No thermometer? Test in cold water. Drop a tiny amount of syrup into very cold water. At the hard-crack stage, it forms hard, brittle threads that snap rather than bend. Let the sample cool before touching it.
Avoid stirring during boiling. This helps prevent a grainy coating caused by sugar crystallization.
Keep the coating thin. Let excess syrup drip off so the candy is easier to bite.
Handle the syrup carefully. Hot sugar sticks to skin and can cause serious burns. Keep children away from the dipping area.
Enjoy them the day they’re made. Humidity and refrigerator condensation can make the coating sticky.