Ingredients:
8 medium apples (Granny Smith or any firm, tart variety)
8 wooden candy apple sticks or popsicle sticks
2 cups granulated sugar
1 cup water
1/4 cup (or up to 1/2 cup) light corn syrup
Red food coloring (gel or liquid)
1/4 tsp cream of tartar (optional, helps keep the syrup smooth)
1/2 tsp ground cinnamon or a few drops cinnamon extract (optional, for flavor)
1 tsp vanilla extract (optional)
Parchment paper and nonstick spray or butter for coating
Instructions:
Wash apples thoroughly and remove any wax by dipping briefly in boiling water, then dry completely. Insert wooden stick into the stem end of each apple.
Line a baking sheet with parchment paper and rub lightly with butter or spray with nonstick spray to prevent sticking.
In a heavy-bottomed saucepan over medium-high heat, combine sugar, water, corn syrup, and cream of tartar if using. Add cinnamon and red food coloring.
Stir until everything dissolves, then bring to a boil. Once boiling, stop stirring. Use a candy thermometer to cook the mixture to the hard crack stage (300°F to 310°F / 149°C to 154°C), about 10–15 minutes.
Once the syrup reaches temperature, remove from heat and stir in vanilla if desired. Tilt the pot, dip each apple to coat fully, allow excess to drip off, and place on prepared sheet.
Let apples harden at room temperature for 10–15 minutes. Once the candy coating is solid, serve immediately. For later use, wrap in cellophane; do not refrigerate.
Notes:
Be careful with hot syrup—sugar burns are painful.
Use gel food coloring for vibrant color.
For extra sparkle, dip the bottoms in coarse sugar before placing on parchment.
Enjoy your homemade candy apples with crisp shells and juicy centers—a festive treat for fall!