Hard Candy Apples

Staff Writer
Hard Candy Apples
Isabelle Boucher

Those sticky and crunchy apples you find at a fall festival don't have to be an occasional treat. This recipe from pastry chef Ashton Warren at Restaurant Marc Forgione makes it easy to create the seasonal dish any time you're craving it. 

4
Servings
858
Calories Per Serving
Deliver Ingredients
Makes
4 apples

Notes

* if you do not have a candy thermometer, Warren recommends using a bowl of ice water to test the candy. If the candy harden immediately when placed in the ice, it is ready to be used for coating.

Special thanks to Isabelle Boucher of Crumb for helping us test and develop this recipe. 

Ingredients

  • 4 red apples, such as Fuji or Red Delicious
  • 2 Cups granulated sugar
  • 1 Cup light corn syrup
  • 1/2 Cup hot water
  • 1/2 Cup red cinnamon candies
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon ground cloves

Directions

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

Combine the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

Once the candy reaches 250 degrees, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees*.

Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.
 

Candy Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Candy Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
7g
11%
Sugar
199g
N/A
Saturated Fat
4g
19%
Protein
2g
3%
Carbs
210g
70%
Vitamin A
6µg
1%
Vitamin E
0.6mg
3%
Vitamin K
7µg
9%
Calcium
41mg
4%
Fiber
7g
26%
Folate (food)
9µg
N/A
Folate equivalent (total)
3µg
1%
Iron
1mg
6%
Magnesium
38mg
9%
Monounsaturated
2g
N/A
Niacin (B3)
0.3mg
1.3%
Phosphorus
54mg
8%
Polyunsaturated
0.2g
N/A
Potassium
306mg
9%
Sodium
60mg
3%
Sugars, added
177g
N/A
Zinc
0.8mg
5.6%