Ingredients
Equipment
Method
- Wash and thoroughly dry apples to remove any wax coating. Insert wooden sticks firmly into each apple and set them on a parchment-lined baking sheet.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently over medium-high heat until the sugar dissolves completely.
- Once the mixture begins boiling, stop stirring and allow it to cook undisturbed until it reaches 300°F (hard crack stage) on a candy thermometer.
- Remove the pan from heat. Stir in red food coloring and optional cinnamon extract carefully. Tilt the pan to create a deep pool of syrup for dipping.
- Working quickly, dip each apple into the syrup, swirling to coat evenly. Let the excess drip off and place the apple on parchment paper to cool.
- Allow apples to cool completely at room temperature (20–30 minutes) until the coating is hard and glossy.
Notes
Ensure apples are completely dry before dipping. Do not refrigerate finished apples as moisture can soften the candy shell.