Description
The ultimate Halloween treat that brings back childhood memories but tastes even better than you remember! These glossy, crunchy candied apples are both a decoration and dessert rolled into one.
Ingredients
Scale
- 10 medium apples (Granny Smith or Honeycrisp work best)
- 3 cups (600g) granulated sugar
- 1 cup (240ml) water
- 1/2 cup (120ml) light corn syrup
- 1/2 teaspoon (2.5ml) cream of tartar
- 1 teaspoon (5ml) vanilla extract (optional)
- Food coloring (red is traditional, but black, green, or orange work for Halloween)
- 8–10 wooden craft sticks or popsicle sticks
- Candy thermometer
Instructions
- Wash and dry apples completely. Remove stems and insert wooden sticks halfway through the apples at the stem end. Chill apples in refrigerator.
- Line a baking sheet with silicone mat or greased parchment paper.
- In a medium heavy-bottomed saucepan, combine sugar, water, corn syrup, and cream of tartar. Clip candy thermometer to side of pan.
- Heat mixture over medium-high heat, stirring until sugar dissolves. Once dissolved, stop stirring and let boil until it reaches 300°F (150°C).
- Remove from heat and quickly stir in vanilla extract and food coloring.
- Dip chilled apples into the hot candy, twirling to coat evenly. Allow excess to drip off.
- Place dipped apples on prepared baking sheet and allow to cool completely at room temperature, about 10-15 minutes.
- Once fully hardened, store in a cool, dry place (not refrigerator) for up to 24 hours, or serve immediately.