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The Best Shiny and Bubble-Free Classic Candy Apples Recipe

Close-up of a single, perfectly glossy, deep red candy apple resting on a white surface near a window.
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Learn how to make classic, glossy candy apples at home with a coating that stays perfectly smooth and crisp. This easy recipe delivers fairground treats without bubbles.

Ingredients

Scale
  • 6 medium Granny Smith apples
  • 6 wooden skewers or lollipop sticks
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon red food coloring (or preferred color)
  • 1/2 teaspoon white vinegar

Instructions

  1. Wash the apples thoroughly. Remove the stems and insert a wooden skewer firmly into the center of each apple.
  2. Line a baking sheet with parchment paper or a silicone mat. Lightly grease the paper with cooking spray or oil.
  3. In a medium, heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely. Do not stir after this point.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Bring the mixture to a boil. Let it boil without stirring until the temperature reaches 300 degrees Fahrenheit (149 degrees Celsius), which is the hard crack stage. This usually takes about 15 to 20 minutes.
  6. Once the mixture reaches 300 degrees F, immediately remove the pan from the heat. Carefully stir in the vinegar and the food coloring. Work quickly, as the mixture will begin to set.
  7. Tilt the saucepan slightly. Dip one apple into the hot syrup, turning it slowly to coat the entire surface evenly. Lift the apple out, allowing excess syrup to drip back into the pan.
  8. Place the coated apple onto the prepared baking sheet to cool and harden completely. Repeat with the remaining apples.
  9. Allow the candy apples to set for at least 30 minutes before serving.

Notes

  • To prevent bubbles in your shiny candy apple coating, do not stir the syrup once it begins to boil. Stirring introduces air bubbles that will set in the candy.
  • Wipe down the sides of the pan with a wet pastry brush during boiling to dissolve any sugar crystals that might cause the batch to crystallize.
  • For a gourmet candy apple look, you can add edible glitter or sprinkles immediately after dipping, before the coating sets.
  • If the coating hardens too fast in the pan, you can briefly return the pan to very low heat to re-liquefy it, but avoid overheating.

Nutrition

Find it online: https://cookingbycarla.com/best-shiny-candy-apples-recipe/