Ingredients
Equipment
Method
Prepare Apples
- Wash and thoroughly dry the apples, then remove their stems and insert a wooden skewer or candy apple stick firmly into the stem end of each apple.
- Line a baking sheet with parchment paper or a silicone mat, lightly grease it with cooking spray, and set it aside.
Make Candy Coating
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium-high heat; stir until the sugar dissolves, then stop stirring and bring the mixture to a boil.
- Insert a candy thermometer, ensuring it doesn't touch the bottom of the pan, and continue to boil until the mixture reaches 300-310°F (149-154°C), which is the hard crack stage.
- Remove the saucepan from the heat and carefully stir in the red food coloring until it is evenly distributed.
Dip Apples
- Carefully dip each apple into the hot candy mixture, tilting the pan as needed to fully coat the apple, and allow any excess candy to drip off.
- Place the coated apples onto the prepared baking sheet to cool and harden completely, which typically takes about 30-60 minutes.
Notes
For best results, ensure apples are very clean and dry, as any moisture or wax can prevent the candy from sticking. You can also briefly dip apples in boiling water and then dry them to remove wax.