Mustard Free Candy Apples
Candy apples are one of those nostalgic treats that instantly transport you back to fall fairs and Halloween nights, and this version delivers that iconic glossy, glass-like shell with a satisfying crack. The ingredient list is refreshingly straightforward — just sugar, water, corn syrup, and a touch of color and optional cinnamon flavoring — so there's nothing hidden or unexpected lurking in the mix. For anyone navigating a mustard sensitivity, this is the kind of recipe that's naturally in the clear, since there's simply no reason for that ingredient to appear anywhere near a classic candy coating. The real key here is patience at the stove: cooking the syrup all the way to the hard-crack stage at 300°F is what gives you that perfectly thin, brittle shell rather than a sticky, chewy mess. Tart Granny Smith apples work beautifully against the sweet coating, though a crisp Fuji brings its own kind of magic. Once the apples are dipped and set, you've got a showstopping treat that looks like it came straight from a confectionery booth — no special equipment beyond a candy thermometer required.
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!