Description
These classic Halloween candied apples feature firm apples coated in a glossy, crackling hard candy shell tinted with orange food coloring for a festive touch. The recipe includes an option to top the apples with chopped nuts for added crunch, making them a fun and delicious treat perfect for Halloween parties and celebrations.
Ingredients
Scale
For the Apples
- 6 small apples (Granny Smith or any firm variety)
- 6 wooden sticks or skewers
For the Candy Coating
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- Orange food coloring (optional)
For Topping (Optional)
- 1/2 cup chopped nuts
Instructions
- Prepare the Apples: Wash and thoroughly dry the apples to ensure the coating sticks well. Remove the stems and carefully insert a wooden stick into the top of each apple, pushing it about halfway through for a sturdy handle. Place the prepared apples on a baking sheet lined with parchment paper for easy cleanup.
- Make the Candy Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely. Then increase heat to medium-high, bringing the mixture to a boil without stirring to avoid crystallization.
- Cook to Hard Crack Stage: Attach a candy thermometer to the saucepan. Continue boiling the syrup until it reaches 300°F (150°C), the hard crack stage indicating the candy will set hard and brittle. This typically takes 10-15 minutes. Remove the saucepan from heat immediately once the temperature is reached.
- Add Flavor and Color: Quickly stir in the vanilla extract and a few drops of orange food coloring if desired, stirring carefully as the mixture will bubble and foam intensely.
- Dip the Apples: Working swiftly, tilt the saucepan and dip each apple into the hot candy mixture. Turn the apple to coat it evenly with the syrup, then allow any excess to drip off. Place the coated apple back on the parchment-lined baking sheet. If using, immediately sprinkle the chopped nuts over the coated apples before the candy hardens to ensure they stick.
- Cool and Harden: Let the candied apples sit at room temperature for about 30 minutes or until the candy coating is completely hardened and crisp.
- Optional Carving: For extra Halloween fun, use a sharp paring knife to carve spooky faces into the apples before dipping them in the candy coating, creating a festive and customized treat.
Notes
- Ensure apples are completely dry before dipping to help the candy coating adhere properly.
- Use a candy thermometer for precise temperature control to achieve the perfect hard crack stage.
- If candy mixture crystallizes, discard and start fresh as it will affect texture.
- Work quickly when dipping apples because the syrup hardens fast after heating is removed.
- Store candied apples at room temperature and consume within 2-3 days for best freshness.
