When it comes to favorite fall treats, candy apples are at the top of our list, right beside apple crisp and pumpkin spice lattes. What are candy apples, exactly? Pretty much exactly what they sound like: apples that have been “candied,” or dipped in a sugar coating that sets into a crisp, sweet shell.
While our recipe only calls for a few ingredients, there is one piece of required equipment: a candy thermometer. Nailing the exact temperature of the sugar will make this recipe a whole lot easier– and ensure that your candied coating will set!
Read on for more tips on this classic fall dessert. Have leftover apples? Try these fun bloomin’ apples– they’re pretty delicious!
What do candy apples taste like?
Because they were first invented using red hot candies, the apples’ candied coating is traditionally flavored with cinnamon. However, in the last several years it’s become popular to simply use a little red food coloring (which is what we do here). In this case, the apples taste mostly like extra-sweet apples.
What apples are best for candy apples?
Honestly? With a candy apple, the most important thing is to use an apple that will stand up to being dipped in hot sugar syrup and stay crunchy. We like using granny smith or fuji apples, though gala and jazz apples work too.
How do you prepare the apples for candy apples?
This is the easy part! You’ll want to wash and dry the apples, of course, but after that all you need to do is poke a wooden stick about halfway into each one. Then they’re all ready for dipping.
How long will they last?
Candied apples will last about 3 days in the refrigerator. You’d think they’d last longer (aren’t they just apples coated in sugar?) but the hole made by the wooden stick causes them to degrade faster, limiting their shelf life. Store them in an airtight container to keep the sugar coating as crisp as possible.
Made them? Let us know how it went in the comment section below!
Editor's Note: The introduction to this recipe was updated on July 21, 2022 to include more information about the dish.
