Ingredients:

  • 6 Medium Apples (3 lbs / 1.4 kg) - Firm, slightly tart varieties
  • 1 tbsp (15 ml) White Vinegar (for cleaning the apples)
  • 3 cups (600 g) Granulated White Sugar
  • 1 cup (240 ml) Water
  • ½ cup (120 ml) Liquid Glucose or Light Corn Syrup
  • 1 tsp (5 ml) White Wine Vinegar or Cream of Tartar
  • ½ tsp (2.5 ml) Red Gel Food Coloring

Instructions:

  1. Remove Wax: Place apples in a bowl. Pour hot (but not boiling) water over them and add the white vinegar. Rub the skin gently with a clean cloth or scrubber to remove all traces of wax.
  2. Dry Thoroughly: Polish and dry the apples completely. Any residual moisture will prevent the candy from adhering. Insert one wooden stick firmly into the stem end of each apple, pushing about halfway through. Line the baking sheet with parchment paper or a silicone mat.
  3. Combine Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, water, liquid glucose/corn syrup, and vinegar (or cream of tartar).
  4. Dissolve Sugar: Place the saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved and the mixture begins to simmer. Wash down any sugar crystals clinging to the sides of the pan using a wet pastry brush.
  5. Boil and Stop Stirring: Insert the candy thermometer. Do not stir the mixture once it begins to boil, as this encourages crystallization.
  6. Reach Target Temperature: Allow the syrup to boil undisturbed until it reaches 300°F (149°C) (the Hard Crack Stage). This usually takes 15–20 minutes.
  7. Add Colour: Once 300°F (149°C) is reached, immediately remove the pan from the heat. Carefully stir in the red gel food coloring until the syrup is uniformly scarlet. Work quickly, as the temperature will drop rapidly.
  8. Prepare for Dipping: Let the syrup sit for 30–60 seconds to allow the small bubbles to dissipate slightly. Tilt the saucepan to one side to create a deep pool of syrup for easier dipping.
  9. Dip Apples: Holding the apple by the stick, quickly dip it into the hot candy syrup. Rotate the apple slowly to ensure an even coating. Lift the apple and swirl/tap the base gently against the side of the pot to allow excess syrup to drip off.
  10. Set: Place the coated Candy Apple immediately onto the prepared parchment-lined sheet.
  11. Cool Completely: Allow the apples to cool and set completely at room temperature for at least 1 hour. They should be hard and dry to the touch before serving.