Classic Red Candy Apples (Printable Version)

Tart apples coated in glossy red candy with a smooth white chocolate drizzle for a crisp, sweet bite.

# 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, optional for smoothness

→ White Chocolate Drizzle

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

# 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 if using. Stir gently to combine.
03 - Set 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 - Melt white chocolate and coconut oil together in a microwave-safe bowl 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 -
  • The candy shell cracks satisfyingly between your teeth, giving way to tart apple flesh underneath.
  • These look impressive enough to impress guests but are surprisingly straightforward once you understand the temperature game.
  • They're naturally vegetarian and can be made dairy-free with a simple swap.
02 -
  • Temperature control is everything, so invest in a good candy thermometer and don't guess—off by even 5 degrees and your coating will either be too soft or too brittle.
  • If your apples aren't completely dry, the candy won't adhere properly, so take the extra minute to pat them with paper towels after washing.
03 -
  • Pat your apples dry multiple times right before dipping, and work quickly so the temperature of the candy doesn't drop too much between apples.
  • If your candy starts to thicken too much as you work, set the pan back on low heat for just 10 to 15 seconds to loosen it up again.
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