Red Candy Apples

Name: Red Candy Apples
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: United States
Ingredients: 8 apples ((such as Pink Lady or Granny Smith)); 500 g of granulated sugar; 150 ml of water; 100 g of glucose syrup; food coloring (red)

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Crunchy confection with a hard caramelized sugar shell and a juicy apple inside 🍎. Keeps 24–48h at room temperature in a dry place. Ideal for parties, sweet stands and snacks. Can get sticky → wrap individually.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Rest: 30 min
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Ingredients 5

apples

Estimated cost €4.00

Equipment

Saucepanheavy-bottomed
Spatula
Parchment paper
Baking sheet
Bowl
Kitchen thermometer
Wooden sticks

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash and dry the apples thoroughly, then remove the stems. Push a stick into the center.

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Pour the sugar, water and glucose into the saucepan. Heat over medium heat without stirring.

Cook until it reaches 300 °F (hard crack stage). Add the red food coloring.

Dip each apple, turning it to coat it well.

Set on parchment paper. Let harden for about .

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

Classic Cosmopolitan

5 minEasy

Nutrition facts

per serving · estimate

260kcal

Protein0 g0%
Carbs65 g97%
Fat1 g3%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

If bubbles appear, let the caramel rest for 30–60 sec before dipping 🍬. Too hot → coating too thin, too cool → thick, uneven coating.

Freezing : Can you freeze this recipe?

Not recommended

Freezing ruins the texture of both the apple and the caramel.

Storage : How long does it keep?

The caramel shell softens quickly. Ideally eat within 2-3 hours of making. Max 24h in a cool, dry place.

Making ahead : Can you make it the day before?

Same day

The caramel deteriorates and the moisture from the apple softens the shell.

Reheating : How do you reheat it?

Not applicable. Reheating would melt the caramel and ruin the texture.

Variations

Use Pink Lady or Granny Smith apples.
Set the apples on parchment paper.
Add the red food coloring to the syrup.

Mistakes to avoid

Not drying the apples: wash them and dry them thoroughly.
Stirring the syrup: heat over medium heat without stirring.
Stopping before 150 °C: keep going to the hard crack stage.

Frequently asked questions

Comment faire des pommes d'amour ?

Wash, dry and push a stick into each apple, cook the sugar, water and glucose without stirring up to 150 °C, add the red food coloring, dip each apple while turning, then set on parchment paper for 30 minutes.

À quelle température cuire le sucre ?

Heat over medium heat without stirring up to 150 °C, the hard crack stage, before adding the red food coloring and dipping the apples.

Quelles pommes choisir ?

Pink Lady or Granny Smith type apples, washed, thoroughly dried, with the stem removed and a stick pushed into the center.

Combien de temps faire durcir ?

Set the apples on parchment paper and let harden for about 30 minutes. The caramelized sugar shell is hard and crunchy, over a juicy apple.