These easy homemade candy apples are a must for fall! Using a candy apple kit is what makes this recipe simple. Best of all, the candy eyeballs give them a spooky look that’s perfect for Halloween.
Follow the pre-made Candy Apple Mix Instructions for your specific candy apple mix.
Prepare the apples and baking sheet: Wash and dry the apples. Remove the apple stem and pierce the top of the apple with a sharp candy stick. Line a flat baking sheet with parchment paper. Sprinkle sugar on top of the parchment paper.
Heat up the candy coating: In a medium sized pot, add the candy mix, sugar and water. Using a small whisk, stir the mixture until combined. Heat up the candy mixture on low to medium heat. (Note: do not stir the mixture anymore. Leave it alone and let it heat up. Be very careful!)
Check the candy coating: Using a candy thermometer, heat up the candy mixture until it reaches 302°F. Turn off the heat.
Carefully dip the apples in the candy mixture: Holding the wooden candy stick, dip the apple into the candy mixture and rotate once or twice. Then, quickly remove the apple and place on the baking sheet.
Let it cool for 15 minutes, then add the candy eyeballs. Let it completely cool before eating. If you want to prepare these the day before, then store them in an airtight container in the fridge.
Video
Notes
Helpful TipsTip 1: Tips About The Candy Apple KitThe candy apple kit comes with sticks, but I like these sharp apple sticks instead because it feels more secure in the apple, especially when you turn it.I suggest buying 2 candy apple kits, just in case you burn the first one. The hard crack stage of the candy syrup is 302 degrees Fahrenheit. If you don’t watch it carefully, it can quickly burn and turn brown. At this point, it will smell burnt and taste bitter. So, you’re better off throwing it out and starting over. Buy 2 candy apple kits and save yourself the headache!Tip 2: It’s hot. Be carefulThe candy mixture gets very hot, so please be very careful when you make this recipe.Tip 3: Make sure to sprinkle sugar on top of the parchment paperThe base of the candy apple will stick to the sugar, which helps prevent the candy from sticking to other surfaces when you remove it from the parchment paper.Tip 4: Tart apples taste bestTart apples, like granny smith, are best for making candy apples because the sugary coating nicely compliments the tartness of the apple. If you’re in Canada, I would use McIntosh apples. Here’s a helpful apple guide outlining various apples and their corresponding sweetness.Tip 5: If the candy mixture is brown, it’s already burnt!Keep a close eye on the candy mixture when it’s on the stove, because there’s a small window where the candy reaches the correct temperature, then immediately burns. The mixture should be a bright red color. If it starts to turn dark red or brown, then it’s already burnt. (It will also smell burnt). If this is your first time making candy apples, you might want to buy 2 candy apple kits, just in case you burn the first one!Tip 6: This is how you get a thin, crispy candy layerWhen the candy mixture is ready, I like to tilt the pot, dip the apple into the candy mixture, and rotate once or twice. This will give you a thin, crispy outer layer of candy. If you rotate the candy apple in the mixture too long, you’ll get a thick outer candy crust that’s hard to bite into.Notes1.These are the instructions for Concord Foods Candy Apple Kit. If you’re using a different candy apple kit, follow the instructions on the kit.