Candy-Coated Apples Recipe
Candy-Coated Apples have always been a Halloween party staple partly because of the annual apple harvest. Also, this fruit is often linked to the holiday’s history and traditions.
You need to combine syrup and melted cinnamon candies for these sweet treats. Dip the apples into the mixture and let the syrup harden. And don’t forget to use clean twigs to replace the apple stems.
12 Red apples
2 cups Sugar
1 cup Light corn syrup
- 1 cup Hot water
½ cup Red cinnamon candies
¼ tsp. Liquid red food color
Line a large baking sheet with parchment paper.
- Wash the apples and dry them thoroughly.
- Remove the stems and firmly insert a twig into the stem end of each apple.
Combine sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until sugar dissolves.
Attach a thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 250 °F. To prevent crystallization, occasionally wipe down the sides of the pan with a wet pastry brush.
- Add cinnamon candies to the mixture and stir to blend. Continue to cook for about 15 to 20 minutes or until 300 °F.
- Remove the mixture from heat and add food color. Tilt the saucepan until blended.
- Let the syrup settle for 1 minute or until the bubbles slow down.
- Hold an apple by the twig and dip it into the syrup. Swirl until coated.
- Let the excess syrup drip back into the pan before placing the syrup-coated apple (twig up) on the prepared baking sheet.
- Repeat the last 2 steps with the remaining apples.
- Let the apples stand at room temperature for about 1 hour or until the candy coating hardens.
You can make these Candy-Coated Apples ahead of time for up to 1 day, and they can be stored at room temperature.