Hot Pink Candy Apples (or Any Other Color!)
Candy apples are a classic fall treat, but they dont have to be limited to red. With this recipe, you can make any color candy apples you want!
Candy apples are a classic fall treat, but they dont have to be limited to red. With this recipe, you can make any color candy apples you want!
- 1 cup water
- 6-8 medium apples (washed dried & stems removed)**
- 3 cups of white sugar
- 1/2 up light corn syrup
- 1 tsp vanilla extract (or other flavoring)
- 2 tbsp white food coloring (i recommend americolor bright
- 1-2 tsp. of gel coloring (whichever color you want your app the brighter the apples will be!)
- candy apple sticks (or craft sticks or short dowel
- ** i used rather large granny smith apples. i love but i wish they had been smaller. they were hard to wrap and i wasn't able to dip as many as the recipe indicated!
- cookie sheet
- non-stick spray
- heavy duty boiler or sauce pan
- candy thermometer
- rubber spatula
- Carbohydrate 0.482766666666667 g
- Cholesterol 0 mg
- Fat 1.8361 g
- Fiber 0 g
- Protein 0.00606666666666666 g
- Saturated Fat 0.270666666666667 g
- Serving Size 1 1 recipe (239g)
- Sodium 10.8566666746806 mg
- Sugar 0.482766666666667 g
- Trans Fat 0.0345333333333331 g
- Calories 18 calories
Step-by-step
- Combine the sugar, corn syrup, water, and food coloring (both the white and color you want the apples to be) in a heavy boiler (sauce pan).
- Turn on medium to high heat and let the mixture come to a boil.
- Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
- Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient!
- While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right? If you don't have butter, just use regular non-stick cooking spray.
- When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Stir it gently to get the flavor evenly incorporated.
- You'll want to work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples.
- I like to tilt the pot to get them really well coated, then let the excess drip off for at least 10 seconds while spinning the apples. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!
- It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky!
Glassy, fracture-crisp sugar shells encasing tart fruit create an unmistakable textural contrast when bitten. Achieving this hard exterior requires boiling a sucrose and glucose solution until it reaches precisely 302 degrees Fahrenheit, the exact threshold where water molecules evacuate the syrup entirely and molecules rearrange into a brittle matrix. Suspending the candy thermometer correctly matters; if the probe touches the bottom of the heavy saucepan, the reading will skew artificially high and ruin the batch before the sugar actually reaches the hard-crack stage. While monitoring the ascent past the soft-crack stage takes roughly twenty minutes of undisturbed boiling, proper preparation of the workspace prevents rushed errors once the heat is removed. Select smaller fruit rather than oversized specimens, because massive fruit increases surface area and prevents the coating from covering the designated count evenly. Furthermore, store finished treats at ambient room temperature for no more than three days, avoiding refrigeration entirely because humidity causes the sucrose coating to dissolve into a sticky syrup.
