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A bright red candy apple on a stick, glistening with a hard shell.

Best way to grow 5 Candy Apples

This recipe provides a whimsical guide to "growing" candy apples, perfect for a fun, imaginative kitchen activity rather than actual gardening.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 candy apples
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Candy Apple Ingredients
  • 5 medium-sized apples
  • 5 wooden skewers or sticks
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • few drops red food coloring

Equipment

  • heavy-bottomed saucepan
  • candy thermometer
  • baking sheet
  • parchment paper or silicone mat
  • wooden skewers

Method
 

Preparation
  1. Wash and thoroughly dry the apples, then insert a wooden skewer into the stem end of each.
  2. Prepare a baking sheet by lining it with parchment paper and lightly greasing it, or use a silicone mat.
Making the Candy Coating
  1. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium-high heat, stirring until the sugar dissolves.
  2. Bring the mixture to a boil without stirring, and use a pastry brush dipped in water to wipe down any sugar crystals from the sides of the pan.
  3. Continue boiling until the candy reaches 300°F (149°C) on a candy thermometer, then remove from heat and carefully stir in the red food coloring.
Coating the Apples
  1. Dip each apple into the hot candy mixture, tilting the pan and rotating the apple to ensure full coverage.
  2. Allow any excess candy to drip off, then place the coated apples on the prepared baking sheet to cool and harden completely.
Serving
  1. Once the candy has fully hardened, serve your homemade candy apples.

Notes

Handle the hot candy mixture with extreme caution to avoid burns. For best results, ensure apples are completely dry before dipping; any moisture can prevent the candy from adhering properly. You can experiment with different food colorings or add sprinkles before the candy hardens for variety.