Candied Apples Recipe

Apples: Fresh, crisp apples are the base of this recipe. Choose varieties like Granny Smith or Fuji for a nice balance of tart and sweet.

Granulated sugar: This is the primary sweetener that will form the candy coating.

Light corn syrup: This syrup helps to achieve the right consistency and prevents the sugar from crystallizing.

Water: Used to dissolve the sugar and corn syrup, creating the candy syrup.

Red food coloring: Optional, but it gives the candied apples their iconic red color.

When making candied apples, ensure that the sugar mixture reaches the precise temperature of 300°F (150°C) on a candy thermometer. This is known as the hard crack stage, which is crucial for achieving that perfect, glossy coating. If the mixture doesn't reach this temperature, the coating may end up too soft and sticky. Conversely, if it goes beyond this point, it could burn and become bitter.

• apples - Substitute with pears: Pears have a similar texture and sweetness, making them a good alternative for candied treats.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• light corn syrup - Substitute with honey: Honey provides a natural sweetness and helps achieve a similar sticky consistency.

• water - Substitute with apple juice: Apple juice can enhance the apple flavor in the candied coating.

• red food coloring - Substitute with beet juice: Beet juice is a natural coloring agent that provides a vibrant red hue without artificial additives.

• Allow the candied apples to cool completely on the greased baking sheet. This ensures the candy coating hardens properly and doesn't stick to other surfaces.

• Once cooled, wrap each apple individually in wax paper or parchment paper. This prevents them from sticking together and keeps the candy coating intact.

• Place the wrapped candied apples in an airtight container. This helps maintain their freshness and prevents moisture from making the candy coating sticky.

• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal. Avoid storing in the refrigerator as the moisture can affect the candy coating.

• If you need to store them for a longer period, consider freezing. Place the wrapped candied apples in a freezer-safe bag or container. Ensure there's minimal air inside to prevent freezer burn.

• When ready to enjoy, remove the candied apples from the freezer and let them thaw at room temperature. This will help the candy coating return to its original texture.

• For best results, consume the candied apples within a week if stored at room temperature, or within a month if frozen. This ensures the apples remain fresh and the candy coating stays crisp.

• preheat your oven to 200°f (93°c). place the candied apples on a parchment-lined baking sheet. warm them in the oven for about 10-15 minutes, just until the candy coating starts to soften. keep an eye on them to avoid melting the candy coating completely.

• if you prefer using a microwave, place the candied apples on a microwave-safe plate. heat them on a low setting for 20-30 seconds. check the candy coating and continue heating in 10-second intervals until it reaches the desired softness.

• for a quick stovetop method, fill a saucepan with a few inches of water and bring it to a simmer. place the candied apples on a heatproof plate or bowl and set it over the simmering water, making sure the plate doesn't touch the water. cover with a lid or foil and let the steam gently warm the candy coating for about 5-10 minutes.

• Skewers: Used to insert into the apples for easy handling and dipping.

• Saucepan: Used to combine and heat the sugar, corn syrup, and water mixture.

• Candy thermometer: Essential for measuring the temperature of the syrup to ensure it reaches 300°F (150°C).

• Greased baking sheet: Used to place the dipped apples on to cool and harden without sticking.

• Wooden spoon: Used to stir the mixture and incorporate the red food coloring.

• Measuring cups: Used to measure out the sugar, corn syrup, and water accurately.

• Small bowl: Used to hold the red food coloring before adding it to the syrup.

• Tongs: Optional, but can be used to handle the hot apples if needed.

Prepare ingredients in advance: Wash and dry the apples ahead of time to save a few minutes when you start cooking.

Use a candy thermometer: This ensures you reach the precise temperature quickly without constant checking.

Line the baking sheet: Grease the baking sheet before you start cooking to avoid delays when the candied apples are ready to cool.

Organize your workspace: Have all your ingredients and tools laid out before you begin to streamline the process.

Batch process: If making more than one batch, prepare all apples and skewers at once to save time.