Mini Candy Apples Sticks (Printable)

Bite-sized apples coated in a shiny, crunchy candy shell, ideal for festive gatherings and snacks.

# 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 - ½ cup light corn syrup
04 - ½ cup water
05 - ½ teaspoon red gel food coloring

→ For Assembly

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

# Directions:

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°F on a candy thermometer, approximately 8 to 10 minutes.
05 - Remove the saucepan from the heat. Carefully stir in the red 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 and enjoy the finished candy apples.

# Expert Tips:

01 -
  • They're genuinely easier than they look, and kids can help with most of the process once the candy cools slightly.
  • That satisfying crack when you bite through the candy shell is pure joy, and somehow tastes even better when you made it yourself.
02 -
  • A candy thermometer is non-negotiable—eyeballing the temperature will give you either gummy apples or ones so brittle they shatter before you can eat them.
  • Do not refrigerate these after they're made; humidity and cold will make that beautiful candy shell turn sticky and weep, which defeats the entire purpose of making them.
03 -
  • Gel food coloring is your secret weapon—it won't water down your candy mixture like liquid coloring will, and you get more vibrant, richer colors that look absolutely stunning.
  • If your candy mixture starts to crystallize or thicken too quickly, you can briefly set the pan back over low heat for just a few seconds to loosen it up again, but don't overdo it or you'll crack off all the candy you just applied.
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