How to Make Candy Apples
Most people would undoubtedly agree that candy apples and toffee apples make one of the best fall treats. While a store-bought candy apple is a hassle-free way of enjoying this treat, homemade candy apple is a delight on its own. Also, knowing how to make them on your own will save you several bucks. And to make things easier, we have the perfect candy apples recipe ready just for you!
|Small apples / Large apples||12 / 6|
|White sugar||3 cups|
|Light corn syrup||½ cup|
|Gel food coloring||½ – 2 tsp.|
|Vanilla extract (optional)||1 tsp.|
|White gel food coloring||2 tbsp.|
- Preparing the apples
Give all the apples a good wash and dry them up afterward. Then put a wooden stick through the core of the apple. To make the process easier, use a knife to make a small cut at the top of the apple. Also, make sure the sticks are lodged in properly in the apples. Then you will not run the risk of the apples tumbling into the candy mix.
If you notice a film of waxy coating on the apples, get rid of it. This layer of wax often makes it difficult for the candy mixture to adhere to the apples. So, in order to remove it, add 1 tbsp. of white vinegar to 6 cups of water and bring it to a boil. After that, dunk all the apples in it for 5 seconds each. Then dry them up as usual.
- Refrigerating the apples
While you move on to making the candy mix, let your apples chill in the fridge. Unlike apples in room temperature, chilled apples will help the melted candy harden much quicker.
- Lining the baking sheet with wax paper
Next, line a sizable baking sheet with wax paper. As an alternative, spray the sheet with cooking spray instead. Without the use of these two, the candy apples are definitely likely to stick to the baking sheet while the melted candy solidifies.
- Heating up the sugar, corn syrup and water
Place a pot with the sugar, corn syrup and water in it on the stove, on medium to high heat. Let the mix heat up while you attach a candy thermometer to one side of the pot. Bear in mind that the thermometer should never come in contact with the very bottom of the pot.
Having a candy thermometer is not really necessary. You can always check the temperature of the candy using other methods.
- Waiting for the right temperature
You will need to wait for about 20 minutes until the temperature reaches exactly to 300°F or 148.9°C. While you wait, no need to stir.
Other than a thermometer, there are easy ways to check if you have reached the correct temperature. Try placing a drop of the liquid in a cup of chilled water. If the candy is ready, the droplet will solidify and crack with much ease. However, you know you have not reached the appropriate temperature if the droplet looks soft and is evidently sinking to the bottom of the cup.
- Adding the gel food coloring and vanilla
When the thermometer reads 300°F, take the pot off of the heat. Add in the gel food color and vanilla. Stir with a rubber spatula to combine everything. But do not mix too hard so as to avoid getting air bubbles.
After the candy solidifies, you will see that it is translucent. But for those of you who would like for it to be opaque, add white gel food coloring instead.
- Dipping the apples in the candy
When the mixture cools and bubbles vanish, dunk an apple and then take it out. To get an even coat and for the extra to drip off, whirl the stick while you are holding it. Give the apple another coat after waiting for 30 seconds to get a much smoother finish.
After this, you will need to hold the apple upside down for a moment. This is an effective way to stop pools of candy from forming as the extra will drip off. Transfer this apple onto the baking sheet.
- Repeat the process for all the other apples
Then you are done! Of course, you will have to give the candy an hour’s time to set and harden. However, do not try putting it in the fridge as it will just turn gooey afterward. Later, serve your delicious homemade candy apple to everyone!
- How to Make Candy Apples – WikiHow