Ginger Free Candy Apples
Classic candy apples are one of those nostalgic treats that instantly transport you back to fall fairs and Halloween nights, and this version delivers that satisfying glossy crunch in every bite. The deep red shell shatters beautifully against the crisp, tart flesh of a Granny Smith or the mellow sweetness of a Fuji — either way, the contrast is irresistible. For anyone navigating a ginger sensitivity, these are a genuinely safe indulgence, since so many spiced autumn sweets sneak ginger into the mix without a second thought. Here, the warmth comes from an optional cinnamon extract instead, keeping the flavor festive without any of the worry. The technique is straightforward: cook the sugar syrup to the hard-crack stage, dip, and let the shell set — no complicated steps, just a little patience and a candy thermometer. They're best enjoyed the same day while that shell is still perfectly crisp, making them an ideal project for a party or a fun afternoon in the kitchen.
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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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