Introduction

Bright, shiny candy apples are a classic treat perfect for autumn festivals, Halloween, or anytime you crave something sweet and festive. This recipe guides you through making that perfect, crisp candy coating with a hint of cinnamon spice if you like. Homemade candy apples are easier than you think and a fun project for all ages.

The image shows three shiny red candy apples with a smooth, glossy coating covering the apples completely. Each apple is pierced through the top with a light wooden stick that stands vertically. The surface beneath the apples is a white marbled texture and bits of the hard candy coating have cracked slightly around the base of the apples. In the background, a woman's hand can be seen holding one of the sticks. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a heavy-bottomed saucepan, combine the sugar, water, corn syrup, red gel food coloring, and cinnamon extract if using. The mixture should be bright red.

Step 2: Attach a candy thermometer to the saucepan, ensuring the tip is submerged but not touching the bottom. Bring the mixture to a boil over high heat and continue boiling until it reaches between 300ºF and 310ºF. This usually takes about 20 minutes—watch closely as it can heat quickly near the end.

Step 3: While the candy mixture heats, line a baking sheet with parchment paper and spray it with baking spray. Wash and dry your apples thoroughly. Insert the candy apple sticks firmly into the tops of the apples, going deep enough to secure them well without piercing through the other side if possible.

Step 4: For a sparkly, flavored finish on the apple bottoms, mix the demerara sugar and pumpkin spice in a small bowl. Sprinkle this mixture onto the prepared pan where the apples will rest.

Step 5: Once the candy reaches 310ºF, remove the saucepan from heat. Carefully tilt the pot and dip each apple by holding the stick, rolling it to coat evenly in the hot syrup. Let excess syrup drip back into the pan, then place the coated apple onto the prepared baking sheet. Allow the candy to harden and cool, which takes about 10 minutes.

Tips & Variations

If you don’t have cinnamon extract, substitute with a pinch of ground cinnamon mixed into the sugar syrup once it’s off the heat for a different flavor.

For a more festive appearance, add sprinkles or crushed nuts immediately after dipping, before the candy hardens.

Use firm, tart apples such as Granny Smith for the best balance of sweet and tart flavors.

Keep the candy mixture temperature consistent to avoid crystallization; do not stir once boiling begins.

FAQs

Can I use different colors of food coloring?

Yes, you can use any gel food coloring to match your theme or preference. Just be sure to use gel rather than liquid for the best color intensity without altering the syrup texture.

What if my candy syrup hardens too quickly and becomes grainy?

This can happen if sugar crystals form on the sides of the pan or if the syrup is stirred during boiling. To prevent this, avoid stirring after the mixture starts boiling and use a damp pastry brush to wash down any sugar crystals on the pan sides during cooking.