How to Make Candied Apples
Makes 6 candied apples.
This easy fall snack may just make going back to school a little bit easier. It’s believed candied apples were invented by a candymaker in Newark, New Jersey, and became popular along the New Jersey shore in the early 1900s. They continue to be a popular snack, and their arrival each year is an indicator of the fall season.
- 6 green apples
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 6 drops red food coloring
- 2 teaspoons ground cinnamon
- 6 popsicle sticks
- Candy thermometer
Steps for Making Candied Apples
- Wash and dry the apples very well, as moisture will prevent the sugar coating from sticking. Remove the stems and insert popsicle sticks. Spray a small baking sheet with baking spray.
- In a medium pot over medium heat, combine the sugar, corn syrup, and ¾ cup water.
- Using a candy thermometer, bring the mixture to 300 to 310°F. (If you don’t have a thermometer, you can test by dropping a small amount of the syrup into cold water. It should form brittle threads.) Once the syrup comes to temperature, immediately remove the pot from the heat and add red food coloring and cinnamon.
- Working quickly but carefully, hold each apple by the stick and dip into the syrup, turning to ensure complete coverage. Place on the prepared baking sheet to let harden.
© The Kerber’s Farm Cookbook by Nick Voulgaris III, Rizzoli New York, 2019.