Classic Red Candy Apples (Print)

Tart apples coated in shiny red candy with a delicate white chocolate drizzle for a crisp treat.

# What you'll need:

→ Apples

01 - 8 small to medium Granny Smith or Gala apples, washed and thoroughly dried
02 - 8 wooden sticks (craft or popsicle sticks)

→ Candy Coating

03 - 2 cups granulated sugar
04 - 1/2 cup light corn syrup
05 - 3/4 cup water
06 - 1/2 teaspoon red gel or liquid food coloring
07 - 1/8 teaspoon cream of tartar

→ White Chocolate Drizzle

08 - 3 ounces white chocolate, chopped or chips
09 - 1 teaspoon coconut oil or vegetable oil

# How To Make It:

01 - Line a baking sheet with parchment paper and lightly grease it. Insert a wooden stick firmly into the stem end of each apple.
02 - In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir gently to combine.
03 - Place over medium heat and attach a candy thermometer to the side of the pan. Bring to a boil without stirring further.
04 - Once the mixture reaches 250°F, add the red food coloring. Swirl the pan gently to mix, but do not stir.
05 - Continue boiling until the candy reaches 300°F (hard crack stage). Immediately remove from heat.
06 - Working quickly and carefully, tilt the pan and dip each apple into the hot candy, turning to coat evenly. Let excess drip off, then place on the prepared baking sheet. Repeat for all apples.
07 - Allow the candy coating to set completely, approximately 10 minutes.
08 - Combine white chocolate and coconut oil in a microwave-safe bowl. Melt in 20-second bursts, stirring until smooth.
09 - Drizzle melted white chocolate over the cooled candy apples using a spoon or piping bag. Let set for 10 minutes before serving.

# Expert Tips:

01 -
  • That satisfying crack when you bite through the candy coating into the tart apple beneath is honestly addictive.
  • They look like they belong in a candy shop window, but you made them in your own kitchen in under an hour.
02 -
  • If your apples are even slightly damp, the candy won't stick and you'll end up with a puddle of coating on your sheet. Dry them like your life depends on it.
  • That candy thermometer is not optional—guessing at temperature is how you end up with either runny coating or burnt candy that tastes like regret.
03 -
  • Choose apples that are roughly the same size so they cook and set evenly on your sheet.
  • If white chocolate drizzle hardens in your bowl before you finish, microwave it in 10-second bursts to loosen it back up—but don't overheat or it'll seize.
Return