Classic Red Candy Apples (Printable)

Tart apples enveloped in a glossy red candy coating with a smooth white chocolate drizzle finish.

# What You Need:

→ Apples

01 - 8 small to medium Granny Smith or Gala apples, washed and thoroughly 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

# How To Make:

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 heavy-bottomed saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir gently until combined.
03 - Set the saucepan over medium heat and attach a candy thermometer to the side. Bring the mixture 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, turning to coat evenly. Allow excess to drip off and 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. Allow to set for 10 minutes before serving.

# Expert Advice:

01 -
  • That satisfying crack when you bite through the candy shell is honestly addictive, and somehow the white chocolate makes it feel fancy without trying.
  • They look impressive enough for a dessert table but actually take less time than you'd think, and people always ask how you made them.
02 -
  • If your apples aren't completely dry, the candy coating will slide right off—I learned this the hard way with a sink-washed batch that was a total disaster.
  • Once your candy hits hard crack stage, work fast but don't panic; a few seconds of hesitation is fine, but letting it sit off heat for a minute makes it too thick to coat evenly.
03 -
  • If your candy starts to crystallize or turn grainy, add a tablespoon of water, stir gently, and bring it back up to temperature—it can be salvaged if you catch it early.
  • White chocolate seizes instantly if it touches even a drop of water, so make sure your bowl and spoon are completely dry before you start melting.
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