... Print

The Best Shiny Classic Red Candy Apples: No Bubble Recipe

A single, perfectly coated, shiny red glitter candy apples with a wooden stick inserted, sitting on a light surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make classic red candy apples with a perfectly smooth, shiny coating. This easy homemade candy apple recipe is perfect for fall, Halloween, or any party treat.

Ingredients

Scale
  • 6 medium Granny Smith apples, washed and dried thoroughly
  • 6 wooden or paper lollipop sticks
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon red food coloring (gel preferred for deep color)
  • 1/2 teaspoon cinnamon extract (optional, for flavor)

Instructions

  1. Prepare the apples: Remove the stems from the apples. Insert a wooden stick firmly into the center of each apple, pushing it about halfway through. Set the apples aside on a parchment-lined baking sheet.
  2. Combine sugar, corn syrup, and water in a medium, heavy-bottomed saucepan. Stir the mixture over medium heat until the sugar dissolves completely. Do not let the mixture boil yet.
  3. Stop stirring once the mixture begins to boil. Insert a candy thermometer into the side of the pan, making sure it does not touch the bottom.
  4. Cook the syrup without stirring until it reaches 300 degrees Fahrenheit (Hard Crack Stage). This usually takes about 15 to 20 minutes. Watch the temperature closely.
  5. Remove the saucepan from the heat immediately when it reaches 300 degrees F. Wait about one minute for the large bubbles to subside.
  6. Carefully stir in the red food coloring and cinnamon extract, if using. Stir gently just until the color is uniform. Stirring too much causes bubbles.
  7. Working quickly, tilt the saucepan slightly. Dip each apple into the hot syrup, rotating it to coat completely. Lift the apple out and immediately turn it upright, allowing excess syrup to drip back into the pan.
  8. Place the coated apples back onto the parchment-lined baking sheet. Let the candy apples cool completely and harden, about 30 minutes, before serving.

Notes

  • Drying the apples completely is the most important step to prevent the candy from becoming sticky or separating. Pat them dry several times.
  • To prevent bubbles, avoid stirring the syrup once it starts boiling. If small bubbles form, you can gently skim them off the top with a metal spoon just before dipping.
  • If the coating thickens too much while dipping, return the pan to low heat for a minute to thin it slightly, but do not let it boil again.

Nutrition

Find it online: https://carlacooking.com/best-shiny-candy-apples-no-bubble-recipe/