Mini Candy Apples Sticks (Printable)

Bite-sized apples coated in shiny, crunchy candy coating, perfect for fun snacks and parties.

# Components:

→ 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 sticks or popsicle sticks)
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 (hard crack stage), 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 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 the candy apples at room temperature and enjoy.

# Expert Advice:

01 -
  • They come together in under an hour, making them perfect for last-minute party planning or unexpected gatherings.
  • The glossy candy shell cracks satisfyingly between your teeth, giving you that addictive hard-candy experience with fresh apple underneath.
  • Kids can help with the assembly once the candy cools, turning kitchen time into bonding time.
02 -
  • A candy thermometer is non-negotiable—eyeballing the temperature is how batches turn into sticky disasters that never fully harden, and I learned this the hard way with a tray of sad, gooey apples.
  • Never stir the candy once it's boiling, not even once, because a single stray sugar crystal can trigger a chain reaction that turns your entire pot grainy and unusable.
03 -
  • If you're making these for small children, use crabapples or quarter the larger apples instead of halves—smaller bites mean safer eating and less waste.
  • Have a small bowl of warm water nearby while dipping; if the candy coating starts to thicken in the pot, you can stir in a few drops of water to thin it slightly without ruining the batch.
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