Mini Candy Apples Sticks (Printable)

Bite-sized apples coated in a crunchy candy shell for tasty, fun snacks that kids adore.

# What you'll need:

→ Apples

01 - 8 small apples such as Gala or Fuji, or 16 crabapples

→ Candy Coating

02 - 2 cups granulated sugar
03 - 1/2 cup light corn syrup
04 - 1/2 cup water
05 - 1/2 teaspoon red gel food coloring

→ For Assembly

06 - 16 wooden sticks, lollipop or popsicle style
07 - Nonstick cooking spray or parchment paper

# Method:

01 - Wash and thoroughly dry the apples. If using large apples, cut each in half and scoop out the seeds with a small melon baller. Insert a wooden stick firmly into the stem end of each apple or apple half.
02 - Line a baking sheet with parchment paper and lightly grease, or spray a silicone mat with nonstick spray.
03 - In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
04 - Increase heat to high, bring the mixture to a boil without stirring, and cook until it reaches 290 degrees Fahrenheit on a candy thermometer, approximately 8 to 10 minutes.
05 - Remove the saucepan from the heat. Carefully stir in the red gel food coloring until evenly distributed throughout the candy mixture.
06 - Working quickly, dip each apple into the hot candy coating, swirling to coat evenly. Let the excess drip off, then place the apple on the prepared baking sheet.
07 - Let the candy apples cool completely at room temperature until the coating hardens, approximately 10 minutes.
08 - Serve the candy apples immediately while the coating is fresh and crisp.

# Expert Advice:

01 -
  • They look restaurant-fancy but come together in under 30 minutes, making you feel like a dessert wizard without the stress.
  • Kids (and adults pretending to be kids) can't resist the theatrical moment of biting through that hard candy shell.
  • The recipe is naturally nut-free and dairy-free, so you're not scrambling for substitutions at the last minute.
02 -
  • A candy thermometer is non-negotiable for this recipe; guessing the temperature leads to either soft, sticky candy or hard, brittle candy that cracks unevenly—I learned this after my second batch stuck to everyone's teeth.
  • Do not refrigerate the finished apples, as condensation and temperature changes make the candy shell weep and turn sticky; room temperature is their happy place, and they'll stay beautiful for hours on the counter.
03 -
  • A wooden stick inserted firmly into the apple's stem end, not the side, gives you better control during dipping and a more professional-looking result.
  • The moment right after you remove the candy from heat is perfect for adding coloring and flavorings because the residual heat keeps everything flowing without cooking away delicate ingredients.
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