Classic Red Candy Apples (Print Version)

Tart apples coated in glossy red candy and finished with a smooth white chocolate drizzle.

# Ingredient List:

→ 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 (400 g) granulated sugar
04 - 1/2 cup (120 ml) light corn syrup
05 - 3/4 cup (180 ml) water
06 - 1/2 tsp red gel or liquid food coloring
07 - 1/8 tsp cream of tartar (optional, for smoothness)

→ White Chocolate Drizzle

08 - 3 oz (85 g) white chocolate, chopped or chips
09 - 1 tsp coconut oil or vegetable oil (optional, for smoother drizzle)

# Steps:

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 saucepan over medium heat. Attach a candy thermometer to the side of the pan. Bring to a boil without stirring further.
04 - Once the mixture reaches 250°F (121°C), add the red food coloring. Swirl the pan gently to mix, but do not stir.
05 - Continue boiling until the candy reaches 300°F (149°C) on the 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.

# Helpful Hints:

01 -
  • The candy shell gets genuinely shiny and crackles when you bite into it, which never gets old.
  • You can make a whole batch in under an hour, so it's perfect for when you want something showstopping without spending your whole day cooking.
  • The tartness of a good Granny Smith apple balances the sweetness in a way that makes you want another one immediately.
02 -
  • The temperature truly matters here, and guessing will lead to either sticky apples or candy that shatters too easily. Get yourself a real candy thermometer and trust it completely.
  • If your candy coating comes out grainy instead of glossy, you stirred it after it started boiling, and that's the main culprit. Starting over is sometimes faster than trying to fix it.
03 -
  • Keep a bowl of ice water nearby while you're dipping in case you get splashed with hot candy. It happens to the best of us, and cooling it immediately makes a real difference.
  • If your wooden sticks start to get soft from the heat, switch to a fresh one mid-batch. There's nothing worse than a stick that bends right when you need it to be sturdy.
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