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READY IN 40 mins

Candied Apples II

Read Reviews (93)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 15 candied apples Change Servings

15 apples
2 cups white sugar
1 cup light corn syrup

1 1/2 cups water
8 drops red food coloring

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Directions

Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
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.
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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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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.

—MICHELLE SJ

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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.

—cookedforyears

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104 Ratings

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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.

—SENETRA

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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.

—KATHYROMAN

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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

—TAFFEN

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Oct 20, 2003

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

—BITTYGAIL

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Oct 19, 2003

You have to work very fast or the syrup starts to thicken and won't coat evenly. I added grape oil to give it flavor. Even though I used small apples, I had to double the recipe to get 15 apples coated. Overall, they tasted good, but weren't worth all the work.

—TSCHMOO

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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.

—AMATULLAH

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Nutrition

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.

Nutritional Information

Candied Apples II

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 237
** Calories from Fat: 2

% Daily Value *
** Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 15mg < 1 %
** Potassium 148mg 4 %
** Total Carbohydrates 62.5g 20 %
** Dietary Fiber 3.3g 13 %
** Protein 0.4g < 1 %
** Sugars 46.8g
** Vitamin A 1 %
** Vitamin C 11 %
** Calcium 1 %
** Iron 2 %
** Thiamin 3 %
** Niacin 1 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.