Mini Candy Apples Sticks (Printer Friendly)

Bite-sized apples with a shiny, crunchy coating—perfect for kid-friendly snacks and celebrations.

# 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

# Directions:

01 - Wash and thoroughly dry the apples. If using large apples, cut each in half and scoop out the 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 gel food coloring until evenly distributed throughout the candy mixture.
06 - Working quickly, dip each apple into the hot candy coating, swirling to coat evenly. Let the excess 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 immediately or store in an airtight container at room temperature.

# Pro Advice:

01 -
  • They're foolproof enough that even if you've never made candy before, you'll nail it on the first try.
  • Kids can help with the dipping part, turning dessert prep into an actual event rather than a chore.
  • The texture contrast—that satisfying crunch giving way to juicy fruit—is honestly addictive.
02 -
  • A candy thermometer is non-negotiable for this recipe—guessing on temperature is how you end up with sticky, chewy candy instead of a proper hard shell.
  • Never stir the mixture once it starts boiling, even if you're tempted to; keep your hands off and let the heat do the work.
  • If your apples are wet or have a waxy coating, the candy won't stick properly, so that thorough drying step isn't just a suggestion.
03 -
  • Insert the sticks while the apples are at room temperature and you're fresh—a firm push straight into the stem end prevents wobbling during the dip.
  • If your candy mixture hardens before you finish dipping all the apples, place the saucepan back over low heat for just 30 seconds to soften it slightly without bringing the temperature back up.
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