BHA & BHT Free Candy Apples
Candy apples are one of those nostalgic treats that instantly transport you back to fall fairs and Halloween nights, and making them at home means you actually know what's in that glossy red shell. Many store-bought versions and commercial candy coatings sneak in synthetic antioxidant preservatives like BHA and BHT to extend shelf life — but this recipe keeps things clean with a short, straightforward ingredient list. The coating is built from granulated sugar, water, and corn syrup cooked to the hard-crack stage, giving you that satisfying snap without any unwanted additives. A touch of red gel food coloring and optional cinnamon extract round out the classic look and flavor. The technique is all about temperature control — once your syrup hits 300°F, you're ready to dip, and the whole process moves fast in the most satisfying way. Tart Granny Smith apples work beautifully against the sweet shell, though a crisp Fuji brings a slightly milder contrast if that's your preference. These are best enjoyed the same day, when the candy coating is at its absolute crunchiest.
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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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