Candied Apples II Recipe -
Candied Apples II Recipe
  • READY IN 40 mins

Candied Apples II

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"Apples with a hard candy coating, like you can get at fairs."

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Original recipe makes 15 candied apples Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
  2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
  3. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2005

Add about 1/2 pack (or more for your taste) of cherry Kool-Aid powder to the mixture to flavor. Other flavors of Kool-Aid would be yummy too.

Most Helpful Critical Review
Oct 30, 2005

If the recipe had included directions on cooking the sugar mixture, I would be able to enjoy the apples right now. It left out a very important step such as DON'T STIR THE MIXTURE AFTER IT BOILS OR IT WILL NEVER THICKEN!!! I found this crucial step in other recipes after waiting for the mixture to thicken. This recipe has potential to be good because it seems so easy, and it is, if it wasn't for the lousy lack of directions.

Nov 11, 2003

The apples came out great, tasted just like at the fair. Recommend using smaller apples and since the sugar hardens fast, don't do more than ten at a time. Also, make sure the apples are completely dry and wax free, otherwise the candy won't stick.

Sep 29, 2004

These apples taste just like the ones you get at a fair. I made them as a treat for my co-workers and they loved them. Just be sure you have enough time to wait for the sugar to reach the hard crack stage. i followed the advice of the person who said to put the pot in hot water when dipping and this kept the candy pliable for dipping as it does harden very quickly once removed from the water.

Oct 20, 2003

They turned out fantastic just like the ones at the fair you just have to cook it until when dropped in water the candy forms strings it's must

Oct 20, 2003

I am 11 and have been baking since 5.believe me its a good recipe!

Oct 28, 2009

I made this recipe more than once! Candy making is not forgiving a candy thermomorter a must! if you under do it is sticky if you over do it is rock hard. Try using this recipe with red hots (a bag) to flavor and color unstead of red die. makes the flavor good. also can add a little cherry extract. taste like the fairs. Let the candy thermomorter read about 260 than turn heat down to cook rest of the way. this receipe can burn in a half of second after hard crack ball stage. must watch. Also don't kid yourself candy making is dangerous I burned myself trying to save my expensive pan. Heat and water don't mix. I went into the hospital and had my baby that night with a burned scar on my hand. So don't do like myself and have a bunch of screaming kids at the table. the less distraction the better. Oh must have apples layed out on wax paper. use popsicle sticks unstead of the pricy apple sticks. spray wax paper with pam. after apple is dipped and dry use a cheap sandwich bag and tie off with red or green curling string. To remove excess wax peper off apples use a clean new wet rag. To clean pan pour excess syrup in some old crisco can or something you will throw away. soak your pan in dish liquid and water. Recipe is a keeper once you've mastered it. This receipe is not your every day and is very tricky but well worth it! so go ahead and charge like the fairs. or give away. Most likely will ruin a batch or two. but once you've found your magic stick with it! well good luck!!!

Oct 11, 2003

I made this once and it didn't turn out it didn't stick to the apples and harden....... i will try it again though and see if it will turn out.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 62.5 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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