Easy Candied Apples
In partnership with Yes! Apples Ambassador, Josh Lehenbauer (@joshisbaking).
These apple cinnamon pastries are the perfect spiced treat for the fall, but let’s be honest—they’re also perfect for any time of the year!
Prep Time: 10 minutes + 30 minutes chill time
Cook Time: 15 minutes
Yield: 6-8 candied apples
- Vegetable oil (or neutral oil of choice)
- ½ cup light corn syrup
- ¾ cup water
- 2 cups granulated sugar
- ½ tsp food coloring gel
- 6-8 large EverCrisp®, Honeycrisp, or SweeTango® apples
- Optional: melted chocolate, nuts, candy pieces, sprinkles
- Prep a large baking sheet with wax paper. Grease the wax paper with vegetable oil.
- Poke wooden skewers into 6-8 large apples.
- In a medium saucepan, whisk together light corn syrup, water, sugar, and food coloring gel. (Josh uses red here for a classic look!) Heat over medium-high heat until the mixture boils. No need to stir.
- Boil mixture until it reaches 310º F (this can take between 10-15 minutes), then immediately take saucepan off the heat.
- Begin dipping and rotating apples in the candy coating, working quickly and carefully. The mixture will set very fast!
- Once all apples are evenly coated, allow to cool on the wax paper-lined baking sheet for at least 30 minutes.
- Melt chocolate to dip. Top with nuts, candy, or sprinkles for a pop of color! Best enjoyed within 1 day.
- Wax Paper: Greased wax paper is the best method to make sure that apples don't stick to the surface while cooling.
- You will need a candy thermometer to ensure that the mixture is the perfect consistency. Otherwise, it may be too tacky or too hard!
- Be extra careful when dipping apples into the hot candy mixture. Work quickly and carefully to coat them, as it will want to set up pretty fast.