Candy Apples A Fall Favorite
Recipe type: Dessert
Cuisine: Fall Classic
A fall favorite your family will love. Candy apples bring about the sights and aroma of autumn. The following recipe will yield 4-6 candy apples. Read through entire recipe before beginning.
  • 2 cups sugar (I use organic sugar)
  • ¾ cup water
  • ⅔ cup light corn syrup
  • ½ tsp red ood coloring
  • ½ dram cinnamon oil (I use LorAnn oil. You can order online or find at Michaels or cake supply stores.)
  • 4-6 Tart Apples (Granny Smith and Gala recommended)
  • Quality candy thermometer
  • Sturdy deep nonreactive pot
  • Wooden Spoon or silicone spatula
  • Silpat or bake pans
  1. ****IMPORTANT**** Have all your ingredients and supplies prepped and ready to go. Read through entire post before starting. Sugar is extremely hot and can cause serious burns. Keep an ice cold bowl of water handy in the event of any small burns. This cooking task is not recommend for small children.
  2. In a sturdy, deep, non reactive pot on medium heat, add sugar, water and corn syrup.
  3. Attach candy thermometer on side of pot, careful not to touch bottom of pan.
  4. Stir mixture with a wooden spoon or silicone spatula until sugar melts and becomes smooth.
  5. Stop stirring just short of boiling point (212 degrees)
  6. When mixture reaches around 200 degree mark it will begin to bubble up over pot.
  7. Watch carefully and remove from heat, until the bubbles subside.
  8. Replace back on medium heat and DO NOT stir after this point.
  9. Let mixture reach 260 degrees and carefully pour in food coloring.
  10. Do not stir. Bubbles will disperse the color.
  11. When mixture reaches 300 degrees, turn off heat and remove pot.
  12. Let stand about 20 seconds then stand back and carefully add flavoring or oil as stated above.
  13. Stir the mixture to evenly disperse the flavoring/oil.
  14. ******Be extremely careful dipping the apples as hot sugar can cause serious burns.Dip your apples one at a time.
  15. Let the excess coating run off
  16. Place apple on silpat or wax paper to completely cool
  17. If the candy begins to hardens before you have dipped all the apples, simply return the pan to low medium heat until the coating reaches thick liquid state again.
Recipe by The Kitchen Prescription at