Red Glossy Candy Apples

Name: Red Glossy Candy Apples
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 medium-sized apples (preferably Granny Smith or Fuji); 2 cups granulated sugar; 1 cup water; 1/2 cup light corn syrup; 1 teaspoon red food coloring; 1 teaspoon vanilla extract; Wooden sticks or skewers, for dipping; Oil, for greasing

Highlighted under: Baked Perfection

I love making Red Glossy Candy Apples for special occasions, and they never fail to impress! The vibrant red color paired with a shiny glaze captures everyone's attention. Preparing them is a fun experience, especially when the apples start to transform in the hot sugar mixture. Each bite delivers a satisfying crunch, while the sweetness washes over you, making it difficult to stop at just one. It’s a delightful throwback to state fairs and childhood memories that I enjoy sharing with family and friends.

Created by

Maribel Hayes

Last updated on 2026-02-10T21:57:36.609Z

Every time I prepare these Red Glossy Candy Apples, I am taken back to my childhood when I first tasted them at a fair. The excitement of dipping each apple into the bubbling sugar mixture filled me with joy, and the aroma wafting through the kitchen is simply irresistible. I’ve learned that using fresh, crisp apples contributes to the overall texture and flavor, making the experience even better.

One of the biggest secrets to achieving that perfect glossy finish is ensuring the sugar syrup reaches the right temperature. I always keep a candy thermometer handy because even a few degrees can make a difference. Staying attentive while the caramel is cooking is vital, and I promise it’s worth every second when you see the shiny red apples emerge!

Why You'll Love This Recipe
Vibrant color makes them a showstopper at any gathering
Perfect combination of crunchy and sweet
Fun activity to do with kids or during parties

Mastering the Candy Coating

Achieving the perfect candy coating requires precision in temperature control. Once the sugar mixture reaches 300°F, also known as the hard crack stage, it transforms into a thick syrup that will glaze the apples beautifully. If you don’t have a candy thermometer, watch for small bubbles forming in the syrup and a rich, glossy texture. Make sure to work quickly once removed from the heat, as the syrup can start to harden faster than you might expect.

Swirling the apples in the syrup is key for an even coating. Hold each apple by the stick, and gracefully dip it into the syrup, then lift and swirl to ensure the syrup clings evenly around the surface. Be cautious of excess syrup dripping, as it can create a messy presentation. A quick tip: if the syrup starts to thicken too much while you're coating, briefly reheat it over low heat until it softens back up.

Choosing and Preparing Your Apples

The choice of apples greatly impacts both the taste and texture of your candy apples. Granny Smith apples are ideal due to their tartness, which beautifully balances the sweetness of the candy coating. Fuji apples, being crunchier and sweeter, also offer a delightful alternative. Regardless of your choice, make sure to select apples that are firm and unblemished, as this ensures a proper hold for the sticks and a satisfying crunching experience.

Before dipping, washing the apples in hot water helps remove any waxy residue, allowing the candy coating to adhere properly. Thoroughly drying them afterward is crucial; any moisture can cause the syrup to seize or not coat effectively. Go the extra mile by letting them sit at room temperature while you prepare the syrup. This step also helps the candy coating set better, enhancing both texture and appearance.

Ingredients

Gather the following ingredients to create your glossy candy apples.

Ingredients

6 medium-sized apples (preferably Granny Smith or Fuji)
2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1 teaspoon red food coloring
1 teaspoon vanilla extract
Wooden sticks or skewers, for dipping
Oil, for greasing

Make sure to wash the apples thoroughly and dry them before dipping!

Instructions

Follow these simple steps to make your candy apples.

Prepare the Apples

Wash and dry the apples thoroughly. Insert a wooden stick into the top of each apple, pushing it down about halfway through.

Make the Sugar Syrup

In a medium saucepan, combine the granulated sugar, water, corn syrup, and red food coloring. Stir over medium heat until the sugar has dissolved.

Cook the Syrup

Bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).

Coat the Apples

Once the syrup reaches the right temperature, quickly remove it from heat. Dip each apple into the syrup, swirling to coat evenly. Allow excess syrup to drip off.

Let Them Cool

Place the coated apples on a greased baking sheet and let them cool completely before serving.

Enjoy your deliciously shiny candy apples!

Pro Tips

For an extra touch, you can sprinkle crushed nuts or candy on the apples before the syrup hardens.

Storing and Serving Your Candy Apples

Once prepared, candy apples are best enjoyed fresh, but you can store them for up to two days in a cool, dry place. Avoid refrigerating them, as the cold can make the candy coating sticky. Instead, place them in a single layer, keeping them from touching each other to maintain their glossy finish. If desired, you can wrap them individually in cellophane for an added touch of presentation for gift-giving.

Candy apples make a fantastic party treat or a fun family activity. They can be customized with various toppings, like chopped nuts, sprinkles, or even a drizzle of caramel for added flavor. If you're cooking for a crowd, consider preparing a large batch while ensuring your pot has enough space for the syrup to boil without bubbling over.

Common Challenges and Troubleshooting

If you encounter issues with the candy not setting properly, it could be due to a few reasons. One common mistake is not reaching the full hard crack stage; use a candy thermometer for accuracy. If your syrup crystallizes, try adding a teaspoon of vinegar during cooking to help prevent the sugar from crystallizing. Additionally, avoid stirring the syrup once it begins boiling to prevent crystal formation.

Another tip is to pay attention to the humidity level while preparing. On particularly humid days, the syrup can absorb moisture and become sticky. If this happens, you might consider a quick reheat to ensure that your syrup remains viable for coating. Adjusting the cooking time slightly may also help achieve that perfect candy texture to avoid any texture-related issues.

Questions About Recipes

→ Can I use other types of apples?

Yes, you can use any type of apple, but firmer varieties hold better during dipping.

→ How do I store leftover candy apples?

Store in a cool, dry place, preferably in a single layer to prevent them from sticking together.

→ Can I make the candy ahead of time?

While it's best to make them fresh, you can prepare the syrup in advance and dip the apples later.

→ What should I do if my syrup isn’t glossy?

Make sure you achieve the hard crack stage at 300°F for that perfect glossy finish.