Pioneer Woman Candy Apples

Pioneer Woman candy apples turn fresh apples, sugar and red cinnamon candy into a glossy, crackly dessert in 1 hour. It's an easy fall candy apple recipe for Halloween parties, fall festivals or trick-or-treat night, and it's a fun homemade candy project for the whole family.

Watch the thermometer and boil the syrup until it hits 300°F to 305°F, which takes about 20 minutes. Pull it early and the coating stays sticky and chewy instead of cracking clean when you bite in.

Red Hots melt right into the syrup, so the color and the subtle cinnamon kick come from real candy instead of food coloring alone. Letting the syrup stand until the bubbling stops before dipping also keeps the coating smooth, with no pockets of air on the apple.

Pioneer Woman Candy Apples

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

548

kcal

A thin, hard candy shell cracks open over a cold, juicy apple, with a warm cinnamon note in every bite. Dipping fast and letting the extra syrup drip off keeps the coating even and glossy.

Ingredients

• 8 lollipop or popsicle sticks
  

• 8 medium apples (any type!), cleaned and dried, stems removed
  

• 3 c. granulated sugar
  

• 3/4 c. red cinnamon candy, like Red Hots
  

• 1/2 c. light corn syrup
  

• 1/8 tsp. red food coloring
  

• 1 tsp. vanilla extract
  

Directions

• Prep the apples: Push a lollipop stick halfway through the stem end of each of the 8 apples, then set them aside. Line a baking sheet with parchment and coat it with cooking spray so the candy won't stick.
• Start the syrup: Put 3 cups sugar, 1 cup water, 3/4 cup red cinnamon candy, 1/2 cup light corn syrup and 1/8 teaspoon red food coloring in a medium saucepan. Bring it to a boil over medium-high heat.
• Boil to hard crack: Clip a candy thermometer to the pan and keep boiling until it reads 300°F to 305°F, about 20 minutes. Then take it off the heat and stir in 1 teaspoon vanilla extract carefully.
• Let the bubbles settle: Let the syrup stand until the bubbling stops. That helps keep bubbles from forming in the coating on your apples.
• Dip the apples: Working quickly, dip about 3/4 of each apple into the syrup. Hold it over the pot so the extra drips off, then set it on the prepared baking sheet and repeat with the rest.
• Cool and serve: Let the apples cool completely on the baking sheet until the coating hardens. Then they're ready to eat or wrap up for gifts.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use any kind of apple?

Yes, the source says any type works, so use what you like best. Tart apples like Granny Smith balance the sweet coating, while sweeter apples make a milder treat.

Can I make candy apples without a candy thermometer?

I wouldn't, because the temperature decides whether the coating cracks or turns sticky. A candy thermometer takes the guesswork out, and 300°F to 305°F is the number to hit.

Can I swap the Red Hots for something else?

The red cinnamon candy gives the color and the cinnamon kick, so a swap changes the flavor. If you leave it out, the food coloring will still tint the syrup red, but you lose that spice.

What can I use instead of a candy thermometer clip or a baking sheet?

A tall, heavy saucepan lets you rest the thermometer without touching the bottom. For cooling, any flat tray lined with greased parchment works, so the apples don't stick.

Why did my candy coating slide off the apples?

The most common mistake is skipping the apple prep, since leftover wax or moisture keeps the syrup from sticking. Dry the apples well, and don't dip them while the syrup is still bubbling.