Candy Apples
Candy apples are pure fairground magic: a crisp apple wrapped in a glossy red caramel shell that shatters with every bite. Made at home, they take just a handful of ingredients and always steal the show. Perfect for Halloween, a bake sale or simply for the fun of it.
🛒 Ingredients
6 servings
- 6 firm apples (such as Granny Smith or Gala)
- 500 g granulated sugar
- 150 ml water
- 1 tbsp glucose syrup
- 1 tsp white vinegar
- 4 drops red food colouring
- 6 wooden sticks
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Directions
- 1
Wash and dry the apples thoroughly, then remove the stems. A completely dry apple is what makes the caramel cling.
- 2
Push a wooden stick into the top of each apple and set them aside while you make the caramel.
- 3
Pour the water, sugar, glucose syrup and vinegar into a heavy-based saucepan.
- 4
Heat over medium without stirring until the sugar has fully dissolved, then bring to a rolling boil.
- 5
Boil for 8 to 10 minutes without touching it, until the caramel reaches about 150 °C (hard crack stage).
- 6
Off the heat, add the red food colouring and swirl quickly to get an even colour.
- 7
Dip each apple into the caramel, turning it to coat it fully, then let it drip for a few seconds over the pan.
- 8
Set the apples on a tray lined with lightly oiled baking paper and let them harden at room temperature without moving them.
- 9
Let the apples cool completely until the caramel sets firm and glossy before serving.
💡 Chef's Tip
Aim for 150 °C on a sugar thermometer if you want a caramel that cracks rather than sticks: below that it stays soft and stringy, above it turns dark and bitter. Never stir the pan while it boils, or the sugar will crystallise and your caramel will turn grainy. And don't chill the apples to speed things up, as the moisture in the fridge softens the shell. Enjoy them the same day, when they are at their best.
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