If there’s one holiday that’s all about the candy, it’s Halloween. And when it comes to quintessential Halloween-defining treats, candied apples are right up there with candy corn. And for many of us, they’re just as popular — or not.
I was never much of a fan of either growing up. The commercial versions are all too often overly-sweet and seemingly stale. For me, they were always all appearance and no flavor.
That is, until I decided to try making my own.
While homemade candy corn is a rather involved project (I wrote about it, and give a recipe, here), handmade candied apples aren’t as complicated, and they’re really fun to make.
To make your own, all you really need are a few things: apples (there are great local and heirloom apples in season at farmers and other markets now), popsicle or other fancy sticks, a few common ingredients and a candy or digital thermometer.
And the process is surprisingly simple: cook your sugar base to the required temperature, flavor it (I like to use vanilla extract and sometimes a touch of cinnamon oil), and color. Then dip the apples and watch the candy coating dry to a brilliant lacquer. That’s it.
One note: a candy or digital thermometer is key here. The sugar needs to reach the proper temperature for the coating to be just right; this is one thing you can’t just eyeball. I recommend a digital probe thermometer; you can get one for under $10, and they’re great for measuring the temperature of everything from sugar to your holiday turkey when you tackle that a month from now.
Dip your creations in toasted nuts or seeds, or even more candy, before the sugar coating sets, or leave them as is for a simple but dramatic presentation or gift.
QUICK TIP: Whether you buy your apples at the supermarket, farmers market or pick them off of your very own tree, the first thing you always want to do is give them a good cleaning before candying. Beyond any dirt, you’ll also want to remove any wax. Even just-picked apples have a thin coating of wax; it’s a natural preservative the apple itself produces, but will make it difficult for any candy or caramel coating to stick properly. To remove the wax, blanch your apples for a few seconds in boiling water treated with a little lemon juice or cider vinegar — the acid will help break down the wax coating. Wipe the apples clean, then chill them in an ice bath to quickly bring the temperature back down so any residual heat doesn’t cook the apples.
Looking for other homemade Halloween candy recipes? I wrote about homemade candies for the last few years I was at the Los Angeles Times and developed a bunch of recipes. Click on the links below the candied apple recipe for other spooky ideas and recipes.
CANDIED APPLES
1 hour. Makes 6 to 12 candied apples, depending on size
Butter or spray oil, for greasing the baking sheets
3 cups sugar
2/3 cup corn syrup
1 cup water
About 1 teaspoon vanilla extract
1/4 teaspoon cinnamon oil or extract, if desired
Red or other food coloring, if desired
Apples, cleaned of dirt and wax, and fitted with popsicle sticks or skewers
Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.
In a small, heavy pot, combine the sugar, corn syrup and water and bring to a boil over medium-high heat. Continue cooking until a candy or digital thermometer inserted reaches 290 degrees. Remove the pan from heat and stir in the extract and a few drops of food coloring, if using.
Carefully dip the apples into the mixture, coating on all sides and allowing any excess to drip back into the pot. Transfer the coated apples to the baking sheet to cool completely.
Note: From Noelle Carter. Adapted from a recipe I developed while at the Los Angeles Times.
More Halloween ideas:
Homemade candied, salted caramel and maple candy apples
Homemade candy corn, marshmallow ghosts and ghoulish gummies
Homemade peppermint patties, peanut butter cups, Twix bars and chocolate coconut bars
24 great Halloween treats for kids and adults from the Los Angeles Times Test Kitchen