Classic Red Candy Apples (Printable Version)

Tart apples covered in glossy red candy and a smooth white chocolate drizzle for a nostalgic treat.

# What You’ll Need:

→ Apples

01 - 8 small to medium Granny Smith or Gala apples, washed and dried
02 - 8 wooden 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

# Step-by-Step Guide:

01 - Line a baking sheet with parchment paper and lightly grease it. 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 until combined.
03 - Attach a candy thermometer to the side of the pan. Set over medium heat and bring to a boil without stirring further.
04 - Once the mixture reaches 250°F, add the red food coloring and swirl the pan gently to mix without stirring.
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 coating, turning to coat evenly. Allow excess to drip off and place on the prepared baking sheet. Repeat with remaining 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 intervals, stirring between bursts 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.

# Additional Tips::

01 -
  • The crisp, tart bite of Granny Smith apples balances perfectly with the sweet, glossy candy coating
  • White chocolate drizzle adds visual elegance and a creamy flavor contrast
  • Creates 8 impressive treats ideal for parties, gifts, or seasonal celebrations
  • Achievable at home with basic candy-making techniques and a thermometer
  • Customizable with different toppings, nuts, or sprinkles for personalized creations
02 -
  • Use a heavy-bottomed saucepan to prevent hot spots and ensure even heating of the candy mixture
  • Never stir the candy after it begins boiling, as this can cause crystallization and a grainy texture
  • Add a teaspoon of coconut oil to the white chocolate for a smoother, more pourable drizzle
  • Store finished candy apples in a cool, dry place, but avoid refrigeration as moisture will make the coating sticky
  • If serving to guests with allergies, check white chocolate labels carefully as formulations vary by brand
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