Pumpkin Bread
Samantha Seneviratne
3203 ratings with an average rating of 4 out of 5 stars
3,203
1 1/2 hours
Candy Apples
- Total Time
- About 30 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4medium apples (about 1½ pounds total), such as Granny Smith, McIntosh or Honeycrisp, preferably organic (see note), washed and dried, at room temperature
- 4(8-inch) sturdy treat sticks
- 2cups/405 grams granulated sugar
- ⅓cup/80 milliliters light corn syrup
- 1vanilla bean, split and seeds scraped, or 1½ teaspoons vanilla extract
- ½teaspoon ground cinnamon
- ¼teaspoon kosher salt
Preparation
- Step 1
Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
- Step 2
In a medium pot, combine the sugar, corn syrup, ½ cup water, vanilla bean seeds (discard the pod) or extract, cinnamon and salt. Stir the mixture over medium heat until the mixture begins to bubble at the edges, about 5 minutes — once it begins to bubble, stop stirring.
- Step 3
Cook the mixture (without stirring) until it reads 300 degrees on an instant-read thermometer, about another 10 to 15 minutes. Leave the syrup mixture in the pot, and cool to 275 degrees. (The mixture will cool quickly; if it cools too much, it can be reheated until fluid.)
- Step 4
Working quickly, dip ¾ of an apple into the sugar syrup, tilting the pot as needed to coat. Hold the apple over the sugar syrup, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the sugar syrup as necessary. Cool completely before serving.
Tip
- Many apples have a wax coating, which can make it difficult for the sugar syrup to adhere to the outside of the apple. Using organic apples helps prevent this issue.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Melissa
We used to make these to give away for Halloween back in the 1960s, when there was less fear in the world. They were delicious!
Jackie
Don’t discard the vanilla bean pod! You can use it to flavor sugar or infuse milk or cream.
Pam S.
My mother used to make these, but flavored them with cloves. They were fabulous!
Terri
I just made 122 candy apples for our church festival. We used a commercial red sugar substance that we added 5lbs of sugar and a pint of water to then cooked to 300 degrees. I am writing because this recipe says push the sticks into the stem end. This will make them upside down when you hold the apple on the stick. Push the stick in the end opposite of the stem into the fuzzy little bottom thingy on the apple. You may need a hammer or can to push it in. Good luck!
Danny
There is no such thing as an upside down apple.
Nathan Brasfield
Best candy apples I’ve had. The candy is not only a beautiful color that allows the color of the apple to shine through—it is also delicious and goes so well with the apple. This is so much better than the typical red candy apple!
Chava
why is this listed in Easy Lunches?
M Ward
But wouldn't putting the apples down on the greased parchment first cause the coating NOT to stick to the bottom of the apple? Why not just insert the sticks, then dip the apples, THEN place coated apples upright on the parchment?
Lauren J (Seattle)
After your last apple is coated, pour the remaining syrup in swirls onto a buttered plate or cookie sheet. And save the coated spoon to eat like a lollipop. You get extra candy!
Lynn Svenska
To optimize the panache this recipe deserves, I added a shy 1/4 tsp of cayenne pepper to the cinnamon.
Mike
Getting the sugar to temp takes longer, I'd say about 40-50 min.
Pegeen
I made these following the recipe exactly, and they are as beautiful as they are delicious! I used smaller Honeycrisp apples.
M Ward
But wouldn't putting the apples down on the greased parchment first cause the coating NOT to stick to the bottom of the apple? Why not just insert the sticks, then dip the apples, THEN place coated apples upright on the parchment?
Jeanne
What is a treat stick?
caron trout
Could I make this with thick apple slices, would the coating adhere to the apple without skin? Did anyone try this? I need party-sized, was thinking about quartering the apples after the core is removed and putting those on sticks.
Rodger Lodger
Last time I made them I used cinnamon and raspberry extracts (few drops) and red food color because since youth the red always set off my desire for these. These are added to a supermarket packet of candy apple powder, which also comes with sticks but is rather flavorless. I am so glad Ms. McDowell included the tip on slicing them. I "invented" that for myself when I started to panic over biting into the apple whole. Of course I don't slice for myself, I just make one cut into hemispheres.
ARNIE DILBARD
Washing apples with a brush dipped in detergent-water eliminates wax.
Chava
why is this listed in Easy Lunches?
Vicky
great taste!!!! ended up using the extra syrup with desserts for a week until it was finished. Unfortunately, I couldn’t get it to coat the apple, but this was probably me...
Nathan Brasfield
Best candy apples I’ve had. The candy is not only a beautiful color that allows the color of the apple to shine through—it is also delicious and goes so well with the apple. This is so much better than the typical red candy apple!
Terri
I just made 122 candy apples for our church festival. We used a commercial red sugar substance that we added 5lbs of sugar and a pint of water to then cooked to 300 degrees. I am writing because this recipe says push the sticks into the stem end. This will make them upside down when you hold the apple on the stick. Push the stick in the end opposite of the stem into the fuzzy little bottom thingy on the apple. You may need a hammer or can to push it in. Good luck!
Danny
There is no such thing as an upside down apple.
Sheila
Looking for recipe for what we used to call “ jelly apples “ in New York in the 40’s I don’t think they had a cinnamon taste Just a red candied apple that crunched when you bit into itl
Iris Brest
Leave out the cinnamon. You could also use cherry flavor instead of vanilla, or some of it.
Melissa
We used to make these to give away for Halloween back in the 1960s, when there was less fear in the world. They were delicious!
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