I love how crisp, tart apples transform into glossy, vibrant treats with a hard candy shell. These candy apples always feel nostalgic and festive, making them perfect for fall gatherings, Halloween parties, or anytime I want a striking homemade sweet.
Why You’ll Love This Recipe
I appreciate how simple ingredients turn into something visually stunning and delicious. I get that satisfying crunch from the hardened candy coating paired with the tart apple inside, giving me that classic carnival flavor. I also enjoy how fun the process is—freezing the apples, dipping them into bright red syrup, and watching the coating set into a shiny finish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 green apples
4 wooden craft sticks
2 cups granulated sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon ground cinnamon
Red food coloring
1/4 cup chopped peanuts (optional)
Directions
Wash and dry the apples thoroughly. Remove their stems and insert a wooden stick about three-quarters of the way into each apple.
Place the apples on a rimmed baking sheet and freeze them for 20–30 minutes. This helps the coating adhere and set faster.
Add the granulated sugar, water, and light corn syrup to a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, then stop stirring completely.
Attach a candy thermometer and continue cooking until the mixture reaches about 290°F (soft-crack stage).
Turn off the heat and add the ground cinnamon and red food coloring. The mixture will continue heating on its own and reach around 300–305°F (hard-crack stage).
Working quickly, dip each cold apple into the hot candy mixture, turning it to coat evenly. Let any excess drip off, then roll in chopped peanuts if desired. Place them on a parchment-lined sheet.
Refrigerate the apples for at least 30 minutes to allow the candy coating to harden fully.
Servings And Timing
Servings: 4 candy apples
Prep time: about 40 minutes
Cook time: about 15 minutes
Total time: about 1 hour 25 minutes
Variations
I sometimes replace the cinnamon with peppermint, orange, strawberry, or maple extract for a different flavour.
Using brown sugar instead of white gives the candy coating a richer, deeper taste.
Before the coating sets, I like rolling the apples in sprinkles, crushed toffee, coconut flakes, or mini chocolate chips.
Changing the food coloring allows me to match seasonal themes or party colors.
Storage/Reheating
I store finished candy apples in an airtight container once they have hardened. If I stack them, I separate the layers with parchment or wax paper. They keep best in a cool, dry place and are ideal to eat within 2–3 days since the candy shell can eventually become sticky.
If I freeze them, I wrap each apple in wax paper, place them in a freezer bag, and store them for up to 3 months. When ready to serve, I thaw them in the refrigerator overnight and let them sit at room temperature for about an hour.
FAQs
What kind of apples work best?
I prefer Granny Smith because their firmness and tart flavor balance the sweetness of the candy coating.
Do I need a candy thermometer?
I always use one because it ensures the sugar mixture reaches the correct stage, giving me a crisp, properly set coating.
Why do I freeze the apples first?
Freezing helps the hot candy coating adhere better and set quickly without sliding off.
Can I make them ahead of time?
Yes, I often make them a day ahead. They store well as long as they’re kept cool and dry.
What’s the difference between candy apples and caramel apples?
Candy apples have a hard, glassy sugar shell, while caramel apples are coated in soft, chewy caramel.
Conclusion
I find this candy apple recipe to be festive, nostalgic, and surprisingly simple to make. The crisp shell, vibrant color, and tart apple inside come together beautifully. With just a few steps and some creativity in toppings or flavors, I can create stunning treats that always impress.
Classic candy apples coated in a glossy, vibrant red sugar shell. Crisp green apples meet a crunchy cinnamon-flavored coating—perfect for fall parties, Halloween, or a nostalgic homemade treat.
Ingredients
4 green apples (e.g., Granny Smith)
4 wooden craft sticks
2 cups granulated sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon ground cinnamon
Red food coloring
1/4 cup chopped peanuts (optional)
Instructions
Wash and dry apples thoroughly. Remove stems and insert wooden sticks into the top of each apple.
Place apples on a baking sheet and freeze for 20–30 minutes.
In a saucepan over medium heat, combine sugar, water, and corn syrup. Stir until sugar dissolves, then stop stirring.
Attach a candy thermometer and cook until the syrup reaches 290°F (soft-crack stage).
Remove from heat. Stir in cinnamon and red food coloring. The mixture will continue heating to about 300–305°F (hard-crack stage).
Quickly dip each cold apple into the candy mixture, rotating to coat evenly. Let excess drip off, then roll in chopped peanuts if using. Place on parchment-lined baking sheet.
Refrigerate for at least 30 minutes until the coating hardens.
Notes
Substitute cinnamon with other extracts like peppermint or maple for variation.
Use brown sugar for a richer caramelized flavor.
Roll in toppings like sprinkles, toffee, coconut, or mini chocolate chips.
