How to Make Candy Apples Any Color!!
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1 cup water
- 6-8 medium apples (washed dried & stems removed)**
- 3 cups of white sugar
- 1/2 up light corn syrup
- 1 tsp vanilla extract (or other flavoring)
- 2 tbsp white food coloring (i recommend americolor bright
- 1-2 tsp. of gel coloring (whichever color you want your app the brighter the apples will be!)
- candy apple sticks (or craft sticks or short dowel
- ** i used rather large granny smith apples. i love but i wish they had been smaller. they were hard to wrap and i wasn't able to dip as many as the recipe indicated!
- cookie sheet
- non-stick spray
- heavy duty boiler or sauce pan
- candy thermometer
- rubber spatula
- Carbohydrate 0.482766666666667 g
- Cholesterol 0 mg
- Fat 1.8361 g
- Fiber 0 g
- Protein 0.00606666666666666 g
- Saturated Fat 0.270666666666667 g
- Serving Size 1 1 recipe (239g)
- Sodium 10.8566666746806 mg
- Sugar 0.482766666666667 g
- Trans Fat 0.0345333333333331 g
- Calories 18 calories
Step-by-step
- Combine the sugar, corn syrup, water, and food coloring (both the white and color you want the apples to be) in a heavy boiler (sauce pan).
- Turn on medium to high heat and let the mixture come to a boil.
- Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
- Let the candy come to 302°F (hard crack stage). This will take about 20 minutes.
- There's no need to stir or disturb the mixture while it heats... just be patient!
- While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray.
- The "butter" flavor isn't necessary, but butter makes everything better, right? If you don't have butter, just use regular non-stick cooking spray.
- When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor).
- Stir it gently to get the flavor evenly incorporated but without mixing in too much air.
- You'll want to work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples.
How to Make Candy Apples Any Color!! - A Busy Mom's Guide to Sweet Treats
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything extra feels like a luxury. But sometimes, even amidst the chaos, a little bit of sweetness is needed. That's where these vibrant candy apples come in. They're surprisingly easy to make, even on a weeknight, and they're guaranteed to bring a smile to everyone's face – especially the kids! I love making these for holidays, school events, and just because. They are always a hit!
This recipe isn't just about creating delicious candy apples; it's about creating a fun experience. I often involve my children in the process, turning candy-making into a family activity. They love choosing the colors, carefully inserting the sticks, and of course, the most rewarding part – enjoying the final product! The best part is the simplicity. No complicated techniques, no rare ingredients, just a few pantry staples and a bit of patience. This recipe is perfect for those moments when you want a sweet treat that's both simple and impressive. It’s the kind of recipe that transforms a simple afternoon into a fun memory. Moreover, the bright colours make them a fantastic addition to any gathering or celebration.
I've experimented with different types of apples over the years. Granny Smith apples are my personal favorite because of their tartness which balances well with the sweetness of the candy coating. However, any firm apple will work perfectly well. The key is to make sure your apples are thoroughly washed and dried before you start dipping. This helps the candy coating adhere properly. One thing I learned the hard way is to use smaller apples. Those larger Granny Smiths were tricky to manage, and I couldn't dip as many as I had hoped. Smaller apples will make the process much more efficient and enjoyable.
Beyond the apples themselves, the real star of the show is the colorful candy coating. Experimenting with different food colorings is half the fun! You can create any color you can imagine, from classic red and green to vibrant rainbow hues. I highly recommend using gel food coloring for the most intense and beautiful colors. A little goes a long way, so start with a small amount and add more as needed until you achieve your desired shade. Remember, the brighter the color, the more festive your candy apples will be!
The process itself is straightforward, but precision is key when it comes to reaching the right temperature. Using a candy thermometer is essential to ensure your candy reaches the hard-crack stage (302°F). This stage guarantees the perfect consistency for dipping your apples. Once the candy is ready, work quickly, as it cools down very rapidly. Having all your ingredients and apples prepared beforehand ensures a smooth dipping process. A buttered cookie sheet is a lifesaver – it prevents the candy apples from sticking and makes for easy cleanup. The vanilla extract is a wonderful addition, providing a warm and familiar flavor that enhances the overall experience.
Making these candy apples is more than just a recipe; it's a journey. It's a journey of creating something beautiful and delicious, sharing it with loved ones, and enjoying the sweet reward of a job well done. So, the next time you're looking for a fun and simple project, give these candy apples a try. You might be surprised at how much joy a simple recipe can bring!
And don't be afraid to experiment! Try different flavors like cinnamon or peppermint extract. You can even add sprinkles or chopped nuts for extra texture and flavor. The possibilities are endless! I encourage you to let your creativity shine and make these candy apples your own. They are a perfect treat for any occasion, but most importantly, they're a delightful way to create lasting memories with your family and friends.
