Buzz
A crunchy, tangy apple, beautifully coated in either a glossy sugar shell or a rich layer of caramel, is a classic autumn treat that's simple to prepare, but also easy to get wrong. To ensure your candy apples turn out flawlessly, there are a few key details to remember.
Choose the Right Apples
I’ve mentioned this before, but Red Delicious apples are basically mushy deception. They’re flavorless and soggy, and no sugary coating will hide how disappointing they are. Instead, opt for an apple with some actual taste, such as one of these:
Granny Smith: Sure, it’s a bit tart, but the acidity from Granny Smith cuts through a rich, buttery caramel like a hot knife through melted butter.
Honeycrisp: Sweet, crisp, and refreshing, this apple could be a dessert by itself, but that doesn’t mean it’s not perfect for candying.
Fuji: With a flavor similar to Honeycrisp but a bit more tangy and often less expensive, this apple is a great choice too.
Any of These: Ambrosia, Cortland, Pink Lady, or Gala. If you love it fresh, you'll probably enjoy it covered in sugary goodness as well.
Once you’ve chosen your apples (or a few different kinds), it’s time to cover them in something sweet. But before you start, make sure to wash them thoroughly with hot water and dry them aggressively to get rid of as much wax as possible.
Sweeten It Up
While apples are certainly key to the treat, it's the candy coating that truly makes the candy apple stand out. When it comes to these sugary apples, there are two main varieties: the shiny, red candy-coated type and the caramel-covered version. Sure, you could make your own caramel, but I tend to opt for the quicker, easier method.
Quick and Easy Caramel Apples
Here’s what you’ll need:
6-12 apples, depending on size (mini ones are especially fun if you can find them!)
1 14-ounce pack of pre-wrapped caramel cubes, unwrapped of course.
2 tablespoons of heavy cream
A pinch of salt
Melt the caramel cubes with the cream in a double boiler or microwave, heating in 12-second intervals and stirring in between. Once melted, add the pinch of salt and allow the mixture to cool for a couple of minutes. After washing and drying your apples, remove the stems and insert a craft stick or chopstick in their place. Dip your apples into the caramel, making sure they’re evenly coated, then place them on parchment paper to set. Feel free to roll them in toppings before letting them firm up, but we’ll cover that part next.
Next, you’ll notice the shiny, vibrant red candy coating. It’s a fun and festive treat, and while you’ll need a candy thermometer for this one, you’ll only require four ingredients.
Classic Candy Apple (via Food.Com)
Ingredients you'll need:
6-12 apples, depending on size (you can even find mini ones that are super cute in some stores)
2 cups of sugar
1 cup of water
¼ teaspoon of cream of tartar
Red food coloring (or green if you prefer a ‘poison apple’ look)
Start by washing and drying your apples, removing the stems, and inserting craft sticks or chopsticks. Set them aside while you prepare the candy coating. In a pot, combine sugar, water, and cream of tartar. Place over high heat, attaching a candy thermometer to the side. Bring it to a boil until the coating hits the ‘hard crack’ stage (300 ℉), then stir in your desired food coloring. Dip the apples, swirling them to coat, then place them on a sheet of wax paper to set.
If you're looking to try something a little different and create a candy apple that's a cross between candied and caramelized, swap the regular white sugar for dry, oven-caramelized granulated sugar. This alternative will give you a texture that’s distinct from both coatings, while the flavor will be richer and more complex than your typical ‘candied’ apple.
Once you’ve mastered the perfect sugar coating, you’re all set to take it up a notch with toppings.
Top ‘Em Off
There’s nothing wrong with a classic caramel or candy apple, enjoyed simply as is, but I love pushing the boundaries with this treat. Here are a few of my favorite toppings to sprinkle on:
Salty Snacks: Pretzels, chips, crushed cheese crisps, popcorn, any kind of roasted nuts, large Maldon salt flakes, trail mix, sesame seeds.
Sweet Treats: Caramel popcorn, candied nuts, crumbled Oreos, mini M&M’s, crushed toffee, toasted coconut, candied fruits, candied ginger, freeze-dried fruits, sprinkles, marshmallows, sugary cereals, sprinkles, crushed malted milk balls (Maltesers if you're feeling fancy), edible flowers (because they’re just too pretty).
Delicious Drizzles: Temper some white, milk, or dark chocolate and drizzle it over, or whip up your own magic shell for a fast-setting chocolatey delight.
Of course, there’s no reason to settle for just one topping. A candied apple is the perfect base to create your own unique combination of flavors and textures. Here’s some inspiration to get you started:
The Most Elegant Apple: Granny Smith + caramel + big flakes of salt + edible flowers
The Tropical Escape: Honeycrisp + candy coating + toasted coconut + macadamia nuts + crushed freeze-dried pineapple
The Perfect Balance: Fuji + caramel + sharp cheddar cheese crisps
The Movie Night: Granny Smith + buttered popcorn + mini M&M’s + crushed malted milk balls
The Kid’s Dream: Honeycrisp + candy coating (or caramel) + crushed Oreos + sprinkles + your favorite sugary cereal (maybe Cookie Crisp?) + a drizzle of magic shell
Aside from toppings, you can get creative with how you serve them. A caramel apple bar is super easy to set up; just provide mini apples with sticks, melted caramel in a fondue pot, and bowls of various toppings for guests to roll their apples in.
Another fun twist on this autumn treat is the nacho-style presentation. Slice one or more types of apples, arrange them in a single layer on a tray, and top them with caramel, candy, drizzles, and anything else you think would be delicious. You could even give the slices a quick honey water bath to keep them from browning, but honestly, these will disappear so fast that browning won’t even be an issue.
Illustration by Angelica Alzona, with photography by Loren Javier, Abi Porter, and photogmateo.
