Food & Cooking Recipes Dessert & Treats Recipes Candy Apples 3.6 (318) 7 Reviews Kids and adults alike will love biting into these sticky autumn treats. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 11, 2023 Rate PRINT Share Yield: Makes 6 medium or 12 mini candy apples If you’re wondering what to do with your annual apple-picking haul, look no further. Nothing signals the start of cool fall weather more than candy apples. Our foolproof candy apple recipe is a classic Halloween sweet, perfect for anyone who is craving a sticky caramel candy treat. Making caramel apples is easier than you might think. Essentially, you are coating fresh apples in a shell of sweet sugar. As they sit, the shell will crisp and harden to perfection. That’s when it’s time to sink your teeth in. Each bite is full of fresh, tart apple flavor with a honey-like sweetness from the candy coating. Get your kids or neighbors involved for an afternoon of autumnal fun. Jason Donnelly Apple Recipes What Are Candy Apples? Candy apples are pretty much what they sound like—fresh apples coated in candy. Nowadays, candy apples are a staple at orchards and state fairs across the country, but they were actually invented as decoration. A New Jersey candy maker coated apples in melted cinnamon hard candy to display in his shop window, hoping to catch the eyes of holiday shoppers. Somewhere along the way, people realized how tasty they are. More often, a touch of red food coloring is added to the sugar syrup that coats the apples instead of hard candy. The Best Type of Apples to Use Any crisp, hearty apple will work well for candy apples. You want to choose an apple that will hold up when dipped into the hot sugar. In addition, you want an apple that is a little more tart than sweet, since the sugar coating provides plenty of sweetness. We love Granny Smith, Fuji, and Gala apples. Your Complete Guide to Apple Picking, From Choosing the Best of the Bunch to the Most Popular Varieties Using a Candy Thermometer A candy thermometer will be your best tool when making candy apples (or any kind of candy for that matter). Reaching the right temperature is the most important step in this recipe. If the syrup isn't hot enough, the candy coating will slide off the apples. If the syrup is too hot, the candy coating will become too hard to eat. Invest in a candy thermometer and we can guarantee success. The Hard Crack Stage of Candy Making The hard crack stage is the highest temperature you can take sugar when making candy. At the hard crack stage, almost all the moisture will have evaporated from the sugar, leaving you with a brittle candy that shatters nicely. Food Coloring Red food coloring is the most traditional, but feel free to switch it up and have fun with colors. Tinting the candy orange, black, or purple is a fun way to celebrate Halloween. No matter which color you choose, we recommend a gel food coloring, such as Americolor. Ingredients Unsalted butter, for parchment paper 2 cups sugar ¾ cup water ½ cup light corn syrup ½ teaspoon red food coloring, (optional) 6 medium apples, or 12 lady apples Directions Jason Donnelly Prep baking sheet, wash apples, and combine coating ingredients: Line a baking sheet with parchment paper; butter parchment, and set aside. Scrub apples with cold water, then dry well. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Jason Donnelly Cook candy coating: Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300°F and 310°F (hard crack stage), about 20 minutes. Jason Donnelly Prepare apples: Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. Jason Donnelly Coat candy apples, and let cool: When candy mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Jason Donnelly Cool: Transfer to prepared baking sheet; allow to cool. Jason Donnelly Storing Candy Apples Candy apples will remain fresh in an airtight container in the refrigerator for about three to four days. Since you have to poke a hole in the apples to insert the stick, the apples will begin to lose their freshness more quickly than normal. Jason Donnelly Frequently Asked Questions What is the difference between candy apples and caramel apples? Candy apples have a much crisper coating, similar to hard candies. Caramel apples are dipped in a softer caramel candy coating, which is more sticky and chewy. Should you wash apples before making candy apples? We recommend washing apples before you coat them in the candy mixture. Waxy apples can make it so the candy doesn't stick as well to the apples. 5 More Apple Dessert Recipes to Try: Easy Caramel Apples Caramel Apple Pops Apple Pie Pops Roasted Apples Shrunken Apple Heads in Cider Originally appeared: The Martha Stewart Show, October Fall 2005, The Martha Stewart Show, Episode 1107 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.