Glossy Red Caramel Coating for Candy Apples

Directions

1. 1

   Start by prepping the apples: wash and dry them thoroughly — any moisture will prevent the caramel from adhering. Insert a wooden stick firmly into the core of each apple. Line a baking sheet with lightly oiled parchment paper and set aside.

2. 2

   In a heavy-bottomed saucepan, combine sugar, water, vinegar, and food coloring. Stir gently over medium heat until the sugar dissolves completely. Once the mixture reaches a boil, stop stirring to prevent crystallization.

3. 3

   Cook over medium-high heat until the syrup reaches the hard crack stage: drop a small amount into a glass of ice-cold water — if it hardens instantly and snaps cleanly like glass, it's ready (approximately 150–155 °C / 300–310 °F). Remove from heat immediately.

4. 4

   Tilt the pan and dip each apple, rotating it swiftly to achieve an even coat. Let the excess drip off, then set on the prepared parchment. Speed is essential — the coating sets within seconds.

5. 5

   Allow to cool at room temperature for 10–15 minutes before serving. Avoid refrigeration: humidity will cause the coating to turn sticky and lose its crunch.