Candy Apples For Weddings: A Sweet Treat For Your Big Day

Candy apples are a fun, cheerful treat to include at a wedding. They can be red, caramel-covered, or a mixture of both. You can add gourmet chocolate, customized decorations, fun candies, and sprinklings of nuts or crushed cookies. You can also make a contemporary impression with a monogrammed apple design.

To make candy apples, you will need the following ingredients: granulated sugar, light corn syrup, red food coloring, and Granny Smith apples. You will also need a candy thermometer and long, sturdy wooden sticks or metal skewers.

1. Grease a baking sheet with cooking spray and line it with parchment paper. Then, grease the paper.

2. Skewer the apples with the sticks, inserting them from the stem end and pushing them in about halfway.

3. In a medium heavy pot over medium-high heat, bring sugar, corn syrup, food coloring, and water to a boil. Continue to boil until the candy thermometer registers between 300° and 310°F, which is known as the hard crack stage. This will take about 15 to 20 minutes.

4. Once the syrup has reached the hard crack stage, remove the pot from the heat and let the syrup cool just until the bubbles subside.

5. Working quickly and carefully, use the sticks to dip the apples one at a time into the candy mixture to coat them.

6. Transfer the candy apples to the prepared baking sheet and let them sit, undisturbed, until completely cool.

Candy apples will last about 3 days in the refrigerator. However, the hole made by the wooden stick causes them to degrade faster, limiting their shelf life. To keep them as crisp as possible, store them in an airtight container.

Choosing the right apples

It is important to select apples that are free of bruises or blemishes, as these can affect the final appearance of the candy apples. The size of the apples is also a consideration. Smaller apples are easier to dip and coat evenly, while larger apples can be more impressive and make a statement. Ultimately, the type of apple you choose will depend on your personal preference and the desired outcome.

Preparing the apples

Next, you'll want to insert sticks into the apples. You can use twigs, ice-pop sticks, or even specialized sticks made for candy apples. Push the sticks about halfway into the apples from the stem end. If any juice comes out of the apple from piercing it with the stick, dry it off with a paper towel.

Now your apples are ready for dipping!

Making the candy syrup

It is important to use a heavy-bottomed saucepan. If the pan is too thin or flimsy, it won't hold the heat and the syrup will cool too quickly.

The amount of ingredients will vary depending on how many apples you are making. For example, one recipe suggests using 2 cups of sugar, 3/4 cups of water, 1/2 cup of light corn syrup, 1/2 teaspoon of red gel food colouring and 1/2 teaspoon of cinnamon extract (optional) for 6-8 apples. Another recipe suggests using 3 cups of sugar, 1/2 cup of light corn syrup, 1 teaspoon of vanilla extract (or another flavouring) and 2 tablespoons of white food colouring for 6-8 apples.

Dipping the apples

Wash and dry your apples. You want your apples to be clean, but it's important that they are not wet when you dip them in the candy mixture. Make sure you dry them thoroughly with a paper towel.

Insert a wooden stick into the top of each apple. Push the sticks in about halfway. If any juice comes out of the apple from piercing it with the stick, dry it off with a paper towel.

Now it's time to make your candy syrup mixture. In a heavy-bottomed saucepan, mix together sugar, water, corn syrup, food colouring and cinnamon extract (optional). It's important to use a heavy-bottomed saucepan. If the pan is too thin, it won't hold the heat and your syrup will cool too quickly.

Set up your candy thermometer so that the tip is in the mixture but not touching the bottom of the pot. Put the pan on high heat and bring the mixture to a boil. Leave it bubbling on high. You don't need to stir it.

Keep heating the mixture until it reaches between 300°F and 310°F. This is known as the "hard crack stage" and it will take around 15-20 minutes.

As soon as the syrup reaches the hard crack stage, remove the pot from the heat and let the syrup cool until the bubbles subside. Then, working quickly but carefully, use the sticks to dip the apples, one at a time, into the candy mixture to coat. Be careful, as the sugar syrup is very hot.

After rolling the apple around, hold it up over the saucepan and shake it gently to let any excess syrup drip off.

Place the candy apples on a prepared baking sheet and let them sit, undisturbed, until they are completely cool. They will be hard and ready to eat within 10 minutes.

Storing the apples

Short-term storage

If you plan to serve the apples shortly after making them, store them in a location away from heat and light. Avoid placing them near windows, radiators, heating vents, or air returns, as this can cause the candy coating to melt. Candy apples can be stored outside of the refrigerator for up to an hour. After that, they should be refrigerated until you're ready to eat them.

Long-term storage

To store candy apples for a longer period, wrap each apple individually. First, separate the apples with wax paper to prevent them from sticking together. Then, wrap them in cellophane to protect the coating from dust and other particles in the air. You can even use a ribbon to hold the cellophane in place, giving it a fancier appearance. Finally, place the apples in an airtight container, such as a Tupperware container or a ziplock bag, and store them in the refrigerator.

Candy apples can last for up to two weeks when properly refrigerated. However, if you notice any brown discolouration on the inside of the apple when cut open, throw it away immediately as this indicates that the apple has gone bad.

Transportation

If you need to transport your candy apples, there are a few additional steps to ensure they arrive safely. First, ensure the coating is firm by placing the apples in the refrigerator for 15-20 minutes before travel. Then, wrap the apples individually in cellophane or plastic bags to prevent them from touching and protect the coating. Secure the bags to the sticks with ribbons, rubber bands, or twist ties. Finally, place the apples upright in a large container with a lid, leaving little space between them to prevent sliding and bumping during transport.

For longer trips, pack the apples in a cooler with ice packs or a styrofoam container to keep them fresh and prevent spoilage.

Frequently asked questions