Mini Candy Apples Sticks (Printable version)

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

# What you 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

# Steps to follow:

01 - Wash and thoroughly dry the apples. If using large apples, cut each in half and scoop out 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 mixture.
06 - Working quickly, dip each apple into the hot candy coating, swirling to coat evenly. Allow excess to 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 -
  • The whole thing takes 30 minutes start to finish, which means you can actually pull this off on a weeknight without losing your mind.
  • Kids go absolutely wild for them, and you'll feel like a kitchen magician for about five minutes before they ask for more.
  • The candy coating is so satisfying to bite through—that loud crack sound never gets old, no matter how many you make.
02 -
  • A candy thermometer is absolutely essential—eyeballing the temperature is how you end up with sticky, half-hardened candy that never sets properly.
  • Timing matters hugely when dipping; if you wait too long between dips, the syrup thickens and won't coat smoothly, so stay focused and work quickly.
03 -
  • Use a candy thermometer clipped directly to the side of the pan so you can see the temperature without leaning over hot steam, which is how people accidentally burn their faces.
  • If you're making these for young kids, wash the apples extra thoroughly and use the smallest ones you can find so they can actually hold them without both hands.
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