Carrageenan Free Candy Apples
Candy apples are one of those nostalgic treats that instantly transport you back to fall fairs and harvest festivals, and this from-scratch version delivers that iconic glossy, crackling shell without any of the additives found in store-bought versions. Many commercial candy coatings and packaged confections sneak in thickeners and stabilizers — including carrageenan — so making your own is genuinely the safest and most satisfying route. The ingredient list here is refreshingly short: apples, sugar, water, corn syrup, and a touch of food coloring, with an optional hint of cinnamon extract if you want that extra warmth. The key to that perfect hard-crack shell is patience at the stove — letting the syrup climb all the way to 300°F without stirring is what gives you that satisfying snap when you bite through. Granny Smith apples bring a tart contrast that balances the sweetness beautifully, while a Fuji will lean a little sweeter and milder if that's your crowd's preference. Once you get the hang of the dipping technique — tilting the pan, rotating the apple, letting the excess drip — the whole process feels almost theatrical in the best way. Serve them the same day and you'll get that flawless glossy crunch that no store-bought version can match.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!