Pregnancy Friendly Candy Apples
Few treats hit that sweet-tart nostalgia button quite like a glossy, jewel-red candy apple. This version keeps things straightforward — fresh apples, a simple sugar syrup cooked to the hard-crack stage, and a pop of color from gel food coloring — so you know exactly what's going into every bite. During pregnancy, that kind of ingredient transparency really matters, and there's nothing here to second-guess. Granny Smith apples bring a bright acidity that cuts through the sweetness beautifully, while Fuji offers a milder, honeyed crunch if that's more your speed. The optional cinnamon extract adds a warm, spiced note that makes the whole thing feel a little more special without any complicated additions. The key is working quickly once the syrup is ready and having your apples prepped and waiting — the recipe walks you through the timing so there's no guesswork. These are best enjoyed the same day, when the candy shell is at its snappiest and most satisfying.
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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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