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Candied Apples

Red Candied Apples

Red, sticky and a super fall treat,these candied apples are as much fun to make as they are to eat.

I remember as a kid, one of my favorite treats was caramel apples. (I discovered a rocky road version—almost too fab for words.) One day after apple picking with the family, I was all ready to fire up the caramel, when my other half interjected that it would be such a waste—he doesn’t like caramel apples.

I should have been able to predict this impasse. Since the day we got married and discovered that I’m into fish and salads and he’s all about meat and potatoes, we rarely relished the same meals. Why should we agree on apples?

The man wanted candy-coated apples. He yearned for candy-coated apples. It had something to do with his childhood, a day at the beach or the circus or something, a fight with his brother, a gift from his sister, I don’t know. All I knew was that a candy-coated apple would resolve a long-standing ache in his heart.

I put away the caramel. After all, I’m an adult. I can give up my caramel apple if it means that much to my husband. You know, I never thought I would enjoy the process, but we had such fun. I discovered that making candy-coated apples is a great activity to do with the kids, and we munched and crunched our way to family bliss!

  • Duration
  • Cook Time
  • Prep Time
  • 15Servings


  • 15 apples
  • 2 cup white sugar
  • 1 cup light corn syrup
  • 1½ cup water
  • 8 drops red food coloring


  1. Line two cookie sheets with foil, and coat with cooking spray. Insert 1 (6-inch) craft stick into stem end of each apple.
  2. Combine sugar, corn syrup and water in a medium heavy saucepan over medium-high heat. Cook until sugar dissolves, stirring occasionally.
  3. Cook, without stirring, until a candy thermometer registers 300°F (about 8 minutes) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
  4. Working with 1 apple at a time, holding apple by its stick, dip in syrup, tilting pan to cover apple. Turn apple quickly to coat evenly with syrup; let excess syrup drip back into pan.
  5. Place apple, stick side up, on prepared cookie sheet to harden (about 5 minutes).