Yeast Free Candy Apples
Classic carnival fare gets a homemade upgrade here, and the result is every bit as glossy and satisfying as the ones you'd find at a fairground. The candy shell is built entirely from sugar, water, and corn syrup cooked to the hard-crack stage, which means there's absolutely nothing fermented or leavened in sight — a surprisingly clean ingredient list for such a showstopping treat. Granny Smith apples bring a tart punch that cuts through the sweetness beautifully, while Fuji offers a milder, honeyed contrast if that's more your style. The optional cinnamon extract adds a warm, spiced note that takes the whole thing from simple to genuinely memorable. Getting that deep red shell right is all about patience — letting the syrup climb to 300°F without stirring is the move that gives you that satisfying crack when you bite in. Work fast once the color goes in, and you'll have picture-perfect apples cooling on the tray in minutes. These are best enjoyed the same day, when the shell is at its crispest and the apple inside is still fresh and juicy.
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!