Candy Apples For Weddings: A Step-By-Step Guide

Candy apples are a fun, cheerful treat for friends and family of all ages. They are apples that have been candied, or dipped in a sugar-syrup coating that sets into a crisp, sweet shell. You can make them in any colour, such as hot pink, purple, green, black, white, or splattered candy apples. You can even add glitter to make them shiny!

The ingredients for this candy apples recipe are basic and may already be in your pantry. To start making from-scratch candy apples, you will need sugar, water, light corn syrup, food colouring, and apples. You will also need a few special supplies, such as a thermometer and candy apple sticks.

The process of making candy apples is not hard, but it does require some time and attention. First, you will need to mix together the sugar, water, corn syrup, and food colouring in a heavy saucepan. Then, you will need to bring the mixture to a boil and insert a candy thermometer. Continue to boil the mixture until the thermometer registers between 300° and 310°F, which is what candy makers call the hard crack stage. This will take some time, about 15 to 20 minutes.

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. Then, working quickly but carefully, use the sticks to dip the apples one at a time into the candy mixture to coat. Transfer the candy apples to a prepared baking sheet and let them sit, undisturbed, until completely cool.

Candy apples are best served fresh, so this can be a last-minute treat, and they will be perfect! They will last about 3 days in the refrigerator, but the hole made by the wooden stick causes them to degrade faster, limiting their shelf life.

Choosing the right apples

You'll want to wash the apples and dry them very thoroughly. You can also cut the apples into slices or quarters before dipping them in the candy coating. This will make them easier to eat, especially for kids.

Making the candy syrup

The next step is to heat the syrup to the hard-crack stage. Set up a candy thermometer so that the tip is in the mixture but not touching the bottom of the pot. Place the saucepan over high heat and bring it to a boil. Leave it to bubble on high heat until the temperature reaches between 300ºF and 310ºF. This is the hard-crack stage required for the crunchy coating. The whole process will take around 20 minutes.

While the syrup is heating, prepare a baking sheet by lining it with parchment paper and spraying it with baking spray to prevent the hot candy from sticking.

The syrup is now ready to be used for dipping the apples!

Heating the syrup

Step 1: Prepare the Syrup Mixture

In a heavy-bottomed saucepan, mix together the sugar, water, corn syrup, food colouring, and cinnamon extract (if using). The amount of each ingredient will vary depending on the number of apples you're making, but a typical ratio is 2 cups of sugar, 3/4 cups of water, and 1/2 cup of light corn syrup. You can adjust the amount of food colouring to achieve your desired shade.

Step 2: Set Up Your Candy Thermometer

It's important to use a candy thermometer to ensure your syrup reaches the right temperature. Place the tip of the thermometer in the mixture, making sure it doesn't touch the bottom of the pot. This will give you an accurate reading.

Step 3: Bring the Syrup to a Boil

Place the saucepan over high heat and bring the mixture to a boil. Let it bubble away! This process will take some time, usually around 15-20 minutes. Keep a close eye on it, as the temperature can rise quickly once it reaches 230°F.

Step 4: Reach the Hard Crack Stage

Continue boiling the syrup until it reaches the "hard crack stage," which is between 300°F and 310°F. At this temperature, the syrup will form a hard, crunchy coating on the apples. It's crucial to reach this stage for the desired texture.

Step 5: Remove from Heat and Cool Slightly

Once your syrup reaches the target temperature, remove it from the heat. Let the syrup cool down just enough for the bubbles to subside. You don't want it to cool too much, as it will start to thicken and harden. Work quickly but carefully during this step.

Step 6: Dip and Coat the Apples

Now for the fun part! Holding each apple by its stick, carefully dip and coat them one at a time in the syrup. Make sure you don't get any syrup on the top of the apple near the stick, as moisture there can affect the adhesion of the candy. Gently shake off any excess syrup, and then place the coated apples on a prepared baking sheet to harden.

Tips for Success:

• Use a heavy-bottomed saucepan to maintain even heat distribution and prevent hot spots.
• Keep an eye on the syrup as it heats; the temperature can rise quickly, especially after 230°F.
• If your syrup starts to thicken too quickly, dip the bottom of the pot into a bowl of hot water to warm it up slightly.
• Work quickly once the syrup reaches the right temperature to prevent it from hardening before you're done dipping.

Preparing the apples

Step 1: Wash the apples thoroughly with water to remove any dirt or residue. It is important to ensure that the apples are clean before proceeding with the recipe.

Step 2: Dry the apples completely. It is crucial that the apples are not wet for the candy coating to adhere properly. Use paper towels or a clean kitchen towel to gently pat the apples dry.

Step 3: Prepare a baking sheet by greasing it with cooking spray. This step will prevent the candy apples from sticking to the sheet and make cleanup easier.

Step 4: Insert wooden sticks into the apples. You can use ice-pop sticks, craft sticks, or even short dowels. Insert the sticks about halfway into the apples from the stem end. If the sticks are long, push them all the way through, but if they are shorter, insert them halfway.

Step 5: If any juice comes out of the apples from inserting the sticks, blot it with a paper towel. It is important to ensure that the apples are dry before dipping them in the candy coating.

Step 6: (Optional) Create a sugar base by mixing together demerara sugar and pumpkin spice (or cinnamon). Sprinkle this mixture onto the prepared baking sheet. This step will give the apples a sparkly bottom and add a bit of Fall flavor.

By following these steps, you will have perfectly prepared apples that are ready for dipping in the candy coating.

Dipping the apples

First, you'll want to get your apples ready. Wash and dry them thoroughly. You can use any type of apple you like, but Granny Smith apples are a popular choice because their tart flavor offers a nice contrast to the sweetness of the candy coating, and their firm texture helps them stand up to the hot sugar-syrup bath.

Next, skewer the apples with long, sturdy wooden sticks. You can use craft sticks, ice-pop sticks, or even twigs! Insert the sticks into the apples from the stem end and push them in about halfway.

Now it's time to make the candy mixture. In a heavy-bottomed medium pot, combine the sugar, corn syrup, food coloring, and water. Bring the mixture to a boil over medium-high heat and continue to boil until it reaches the "hard crack" stage (between 300° and 310°F). This will take some time—around 15 to 20 minutes.

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

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

And that's it! You now have beautiful, delicious candy apples that are perfect for any occasion!

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