Classic Red Candy Apples (Printable Copy)

Tart apples coated in shiny red candy and drizzled with creamy white chocolate.

# What You Need:

→ Apples

01 - 8 small to medium Granny Smith or Gala apples, washed and thoroughly dried
02 - 8 wooden sticks (craft or popsicle sticks)

→ Candy Coating

03 - 2 cups granulated sugar
04 - 1/2 cup light corn syrup
05 - 3/4 cup water
06 - 1/2 teaspoon red gel or liquid food coloring
07 - 1/8 teaspoon cream of tartar

→ White Chocolate Drizzle

08 - 3 ounces white chocolate, chopped or chips
09 - 1 teaspoon coconut oil or vegetable oil

# How to Make:

01 - Line a baking sheet with parchment paper and lightly grease. Insert a wooden stick firmly into the stem end of each apple.
02 - In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir gently to combine.
03 - Set saucepan over medium heat and attach a candy thermometer to the side of the pan. Bring to a boil without stirring further.
04 - Once the mixture reaches 250°F, add the red food coloring. Swirl the pan gently to mix, but do not stir.
05 - Continue boiling until the candy reaches 300°F. Immediately remove from heat.
06 - Working quickly and carefully, tilt the pan and dip each apple into the hot candy, turning to coat evenly. Let excess drip off, then place on the prepared baking sheet. Repeat for all apples.
07 - Allow the candy coating to set completely for approximately 10 minutes.
08 - In a microwave-safe bowl, melt white chocolate and coconut oil together in 20-second bursts, stirring until smooth.
09 - Drizzle melted white chocolate over the cooled candy apples using a spoon or piping bag. Let set for 10 minutes before serving.

# Expert Advice:

01 -
  • That addictive combination of crispy candy shell, tart apple, and creamy white chocolate hits all your texture cravings at once.
  • They look fancy enough to impress at parties, but honestly, they're easier to pull off than most people assume.
  • Unlike store-bought versions, these stay fresh and delicious for days when stored properly.
02 -
  • If your apples aren't completely dry before dipping, the candy coating will slide right off—this learned experience made me a towel-drying fanatic.
  • Temperature is everything in candy making; invest in a good thermometer because eyeballing the color isn't reliable enough for hard crack stage.
  • Never, ever stir the mixture once it's boiling unless you want a crystallized disaster that looks nothing like these beautiful glossy apples.
03 -
  • If your apples start sliding off their sticks during dipping, let them sit longer in the fridge beforehand so they're cold and the stick grips better.
  • Dip a practice apple or two first if you're nervous; once you feel how the coating behaves, your confidence skyrockets.
Return