Celery Free Candy Apples
Candy apples are one of those nostalgic treats that instantly transport you back to fall fairs and harvest festivals, and this version delivers that glossy, jewel-red shell with a satisfying crack. The ingredient list is refreshingly short — just sugar, water, corn syrup, food coloring, and fresh apples — so there's nothing hidden to worry about for anyone avoiding celery or celery-derived ingredients. The real magic happens at the hard-crack stage, where the syrup reaches 300°F and transforms into that iconic brittle coating that shatters beautifully with every bite. A tart Granny Smith brings a punchy contrast to the sweet shell, while a Fuji keeps things a little more mellow and crowd-pleasing. The optional cinnamon extract adds a warm, spiced depth that makes these feel extra special without complicating the process. Work quickly once the syrup is off the heat, and you'll have a batch of stunning, carnival-worthy apples ready to enjoy in under an hour.
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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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