Why Candied Apples are Great

Candied apples are not just a treat; they’re a wholesome delight that marries the tartness of fresh apples with a crunchy candy coating. Their bright red hue adds a festive atmosphere to Halloween. This recipe is straightforward and requires minimal ingredients, making it an excellent choice for fall gatherings or fun family activities. Plus, with whole apples in the mix, they stand as a somewhat healthier alternative among typical Halloween sweets!

Recipe

Ingredients:

• 6 medium-sized apples (Granny Smith, Gala, or Honeycrisp work well)
• 6 wooden sticks or skewers
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 3/4 cup water
• 1/2 teaspoon red food coloring (optional)
• 1/2 teaspoon vanilla extract (optional)
• Candy thermometer

Instructions:

1. Prepare the apples: Begin by washing and drying the apples thoroughly to remove any wax or residue. Remove the stems and insert a wooden stick or skewer into the top of each apple, pushing it halfway through the core. Once done, set the apples aside on a parchment paper-lined baking sheet.
2. Make the candy coating: In a medium-sized saucepan, mix together the granulated sugar, corn syrup, and water. Place the pan over medium heat and stir until the sugar dissolves completely. After the sugar is dissolved, stop stirring and let the mixture come to a gentle boil.
3. Cook the candy: Insert a candy thermometer into the syrup and continue heating without stirring until it reaches 300°F (150°C), the hard crack stage. This process generally takes about 10 to 12 minutes. Once it reaches the correct temperature, remove the saucepan from heat and carefully mix in the red food coloring and vanilla extract, if you’re using them.
4. Coat the apples: Act quickly! Tilt the saucepan and dip each apple into the hot candy mixture, making sure to turn it to get an even coating. Lift the apple out and let any excess candy drip back into the pan. Place the coated apples onto the parchment-lined baking sheet to set and cool.
5. Let them set: Allow the candied apples to cool at room temperature for around 30 minutes, or until the candy coating is completely firm.

Serving and Storage Tips

• Serving: For the best experience, enjoy the candied apples on the same day they are made while the coating is still crisp. They make a beautiful addition to any Halloween party or can be wrapped individually in cellophane for a thoughtful gift.
• Storage: If you need to store the candied apples, wrap them in plastic wrap or keep them in an airtight container at room temperature. They should last for up to 2 days. Avoid refrigerating them, as moisture can cause the candy coating to lose its crunch and become sticky.

Helpful Notes

• Choosing the right apples: For the best candied apples, opt for firm and tart varieties like Granny Smith. The sweet candy coating complements their tartness beautifully.
• The importance of a candy thermometer: A candy thermometer is crucial to achieve the right consistency. If the sugar mixture doesn’t reach the hard crack stage (300°F), the candy coating may not solidify correctly.
• Work quickly: Once the candy mixture is cooked, it cools and hardens swiftly. Be prepared to dip the apples immediately for an even, smooth coating.

FAQs

1. Can I use different colors of food coloring besides red?

Absolutely! You can choose any food coloring that fits your Halloween theme. Colors like orange, black, or even green can create a fun and spooky look.

2. Are there other types of apples I can use?

Yes, feel free to use any apple variety you prefer. Tart apples like Granny Smith are particularly well-suited, but sweet options like Gala or Honeycrisp can also shine for a milder flavor.

3. What if I don’t have a candy thermometer?

If you don’t have a candy thermometer, you can drop a small amount of the candy mixture into cold water. If it forms hard threads, then you’ve reached the hard crack stage.

4. Can I decorate the apples after coating them?

Definitely! You can roll your freshly dipped apples in sprinkles, chopped nuts, or edible glitter before the candy coating hardens for an extra festive touch.

5. How can I make the candy coating softer?

If you prefer the candy coating to be less hard, you can cook the mixture to a lower temperature (around 275°F). Keep in mind that it may not be as crisp as the traditional version.