Ruby-red Homemade Candy Apples are a timeless treat. Made with crisp, tart Granny Smith apples and a thin shell of homemade sugar candy, these old-fashioned delights are ideal for autumn and winter gatherings.
Crisp and Crunchy Red Candy Apples
Candy apples are an American classic: juicy, tart fruit coated in a crisp sugar shell. Their shiny ruby-red finish makes them especially festive around the holidays. Kids tend to love these treats, so they’re perfect for family gifts or a special dessert. Note: the sugar syrup is extremely hot, so keep children away during preparation and consider heatproof gloves when handling the candy.
What You’ll Need
You only need a few simple ingredients, a candy thermometer, and some sticks to make candy apples at home.
- Apples: Granny Smith are my go-to, but any firm, tart apple works well.
- Sugar: Granulated sugar is standard; you can experiment with part brown sugar if you like a deeper flavor.
- Water: Used to dissolve the sugar and bring the syrup to temperature.
- Honey: About 1/2 cup to add flavor and help with texture.
- Food coloring: A small amount of red coloring creates the classic ruby finish.
Best Apples for Candy Apples
Choose tart, firm varieties that hold up to the candy coating. Granny Smith, Pink Lady, Honeycrisp, Braeburn, and Jonathan are all great options. Use any type you enjoy eating raw.
How to Make Candy Apples
A candy thermometer is essential to reach the right temperatures so the syrup hardens properly. Handle hot sugar with care—it can cause severe burns. Heatproof gloves are recommended.
- Prep the apples and tray. Line a baking tray with parchment or a silicone mat. Wash apples in hot water to remove wax, dry thoroughly, and remove stems. Chill apples in the fridge while you make the syrup.
- Make the sugar syrup. In a heavy-bottomed saucepan, combine sugar, honey, and water. Stir to combine.
- Bring to a boil. Cover the pan and bring the mixture to a boil. Once it’s very bubbly, remove the lid.
- Cook to 290°F. Attach a candy thermometer and let the syrup boil until it reaches 290°F, with much of the water evaporated (about 20–30 minutes). Add red food coloring at this stage—be careful, the mixture may bubble more when the coloring is added.
- Cook to 300°F and remove from heat. When the syrup reads 300°F, take the pan off the heat, stir gently, and let it cool slightly.
- Insert sticks and coat the apples. Push popsicle or lollipop sticks into the stem ends. Wearing heatproof gloves, tilt the pan and dip each apple, rolling to coat up to the stick. Let excess drip off and place apples on the prepared tray.
- Cool completely before serving. Allow the candy shell to harden fully before eating.
Tips for Success
Here are a few practical tips to make sure your candy apples turn out great:
- Add spice: Stir in a pinch of cinnamon or other warm spices for seasonal flavor.
- Try different colors: Use other food colorings for unique looks; remember the fruit color may show through slightly.
- Keep the coating thin: Let excess syrup drip off before setting apples to cool. A thin, crunchy shell is easier to bite than a thick coating.
- Slice if desired: Once cooled, you can slice candied apples into wedges. The candy may crack, but the slices are easier to eat.
- Safety first: Hot sugar causes severe burns. Wear heatproof gloves and keep children away from the cooking area.
How to Store Candy Apples
- Store candied apples upright in a tall, airtight container for up to three days. Keep them in a cool, dry place; heat and humidity will soften the candy coating, making it sticky and less pleasant to eat.
Homemade Candy Apples
Ingredients
- 8 Granny Smith apples (or other tart apples)
- 3 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup honey
- 1/4 teaspoon red food coloring
Instructions
- Wash apples in hot water to remove wax, dry thoroughly, remove stems, and refrigerate while preparing the candy.
- Combine sugar, honey, and water in a heavy-bottomed saucepan and stir to combine.
- Cover, bring to a boil, and once very bubbly remove the lid.
- Attach a candy thermometer and cook until the syrup reaches 290°F, about 20–30 minutes, then add red food coloring (watch for extra bubbling).
- Continue to 300°F, remove from heat, stir gently, and let cool slightly.
- Insert sticks into the chilled apples. Wearing heatproof gloves, tilt the pan and dip each apple, rolling to coat. Let excess drip off and place on prepared tray.
- Allow to cool completely before serving.
Nutrition
Nutrition is an estimate and will vary by ingredients and portion sizes. Use your preferred calculator for exact values.
More Fun Holiday Treats
- Churros with Chocolate Dipping Sauce
- Candy Cane Cookies
- Pumpkin Cheesecake Crescent Rolls