Mini Candy Apples Sticks (Printer View)

Bite-sized apples coated in shiny, crunchy candy shells ideal for fun treats and parties.

# Components:

→ Apples

01 - 8 small apples such as Gala or Fuji, or 16 crabapples

→ Candy Coating

02 - 2 cups granulated sugar
03 - 0.5 cup light corn syrup
04 - 0.5 cup water
05 - 0.5 teaspoon red gel food coloring

→ For Assembly

06 - 16 wooden sticks, lollipop or popsicle style
07 - Nonstick cooking spray or parchment paper

# Method:

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 at hard crack stage, approximately 8 to 10 minutes.
05 - Remove the saucepan from 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 and enjoy your finished candy apples.

# Expert Advice:

01 -
  • They're tiny enough that kids actually eat the whole thing without sticky fingers everywhere.
  • The candy shell sets up so fast you can have a batch ready in under an hour, making last-minute party saves totally possible.
  • That satisfying crunch when you bite through the candy into the soft apple never gets old, no matter how many you make.
02 -
  • The thermometer is not optional—I learned this when I tried eyeballing the temperature once and ended up with soft, gooey apples instead of that satisfying crunch.
  • Room temperature is your friend for cooling; putting these in the fridge makes the coating turn sticky and weepy because the sugar absorbs moisture from the cold air.
03 -
  • Keep a small cup of warm water nearby while dipping—if the candy coating gets too thick and sluggish, swirling the apple in the warm water for just a second helps it flow smoothly again.
  • Make these the day you plan to serve them; they're prettiest and crunchiest within a few hours of the candy hardening, though they'll keep for a couple of days in an airtight container if you absolutely must make them ahead.
Return