Artificial Flavors Free Candy Apples
Candy apples are one of those nostalgic treats that feel almost magical — that glossy, jewel-red shell cracking open to reveal a crisp, juicy apple underneath. What makes this version stand out is how clean and straightforward the ingredient list really is. The vivid color comes from gel food coloring rather than any artificial dye blend, and the only flavoring option is cinnamon extract, keeping things simple and intentional. Store-bought versions and carnival staples often rely on synthetic flavor compounds you can't quite identify, so making them at home puts you fully in control of what goes into that shiny coating. The technique is all about patience and precision — cooking the sugar syrup to the hard-crack stage is what gives you that satisfying snap with every bite. Once you pull the pan off the heat, you have to move fast, dipping and rotating each apple before the syrup sets. The result is a stunning, old-fashioned confection that tastes exactly like it looks — bold, sweet, and just a little spiced if you go with the cinnamon.
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Learn more →Ingredients
6 servings
- 6 medium apples (such as granny smith or fuji), washed and thoroughly dried
- 2 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup
- ½ tsp red gel food coloring
- ¼ tsp cinnamon extract or flavoring (optional)
Instructions
- 1
Line a baking sheet with parchment paper and lightly coat it with nonstick spray. Push a wooden skewer or lollipop stick firmly into the stem end of each apple, pressing straight down through the core about halfway. Set the prepared apples nearby — once the syrup is ready, you'll need to work quickly.
- 2
Combine the sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Stir gently just until the sugar is moistened, then clip a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
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