Vibrant autumn leaves, crisp air, and the sweet aroma of cinnamon-spiced apples—fall is here, and what better way to celebrate than with homemade candy apples? Whether you’re hosting a festive gathering or simply craving a cozy treat, these delightful recipes are sure to bring joy and flavor to your season. Dive in to discover 20 delicious twists on this classic favorite that everyone will love!
Classic Red Candy Apples
Forget those basic caramel apples—these glossy red candies will stop your feed scroll. Fire up your stove and get ready for that satisfying crack when you bite through that candy shell into the crisp apple underneath.
Ingredients
– 6 medium Granny Smith apples
– 2 cups of white granulated sugar
– 3/4 cup of light corn syrup
– 1 cup of water
– 1 teaspoon of red food coloring
– A splash of vanilla extract
– A couple of wooden sticks
Instructions
1. Wash and thoroughly dry 6 medium Granny Smith apples, removing any wax coating with a quick rub using a paper towel.
2. Insert wooden sticks firmly into the stem end of each apple, pushing about halfway through.
3. Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
4. Combine 2 cups of white granulated sugar, 3/4 cup of light corn syrup, and 1 cup of water in a heavy-bottomed saucepan.
5. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
6. Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
7. Stop stirring and let the syrup boil until it reaches 300°F on the candy thermometer (hard crack stage).
8. Remove the pan from heat immediately and stir in 1 teaspoon of red food coloring until the color is uniform.
9. Add a splash of vanilla extract and stir gently to incorporate.
10. Working quickly, tilt the pan and dip each apple into the hot candy syrup, swirling to coat completely.
11. Lift each apple and allow excess syrup to drip back into the pan for about 10 seconds.
12. Place the coated apples upright on the prepared baking sheet.
13. Let the candy apples cool completely at room temperature for about 1 hour until the shell hardens.
Ready to impress? That glass-like candy shell gives the most satisfying snap when you bite in, revealing the tart apple underneath. Roll them in sprinkles before the candy sets or drizzle with white chocolate for extra flair—perfect for Halloween parties or just smashing your candy cravings.
Caramel Apple Slices with Nuts
Nailing that sweet-salty-crunchy combo just got easier. These caramel apple slices with nuts deliver restaurant-worthy vibes in minutes—perfect for when you need a quick treat that looks fancy but requires zero chef skills. Seriously, your snack game is about to level up.
Ingredients
– 3 crisp apples (like Granny Smith or Honeycrisp)
– 1 cup of store-bought soft caramels
– A splash of heavy cream (about 2 tablespoons)
– A couple of pinches of flaky sea salt
– A big handful of chopped mixed nuts (like pecans and walnuts)
Instructions
1. Wash and completely dry 3 crisp apples.
2. Slice each apple into ¼-inch thick rounds, removing the core from each slice with a small cookie cutter or knife.
3. Arrange apple slices in a single layer on a parchment-lined baking sheet.
4. Unwrap 1 cup of soft caramels and place them in a microwave-safe bowl with 2 tablespoons of heavy cream.
5. Microwave the caramel mixture on high for 1 minute, then stir until smooth—if needed, heat in 15-second bursts until fully melted.
6. Use a spoon to drizzle the warm caramel evenly over each apple slice.
7. Sprinkle a big handful of chopped mixed nuts over the caramel-covered slices.
8. Finish with a couple of pinches of flaky sea salt over the top.
9. Let the slices sit at room temperature for 10–15 minutes until the caramel sets slightly but still feels tacky.
10. Transfer the baking sheet to the refrigerator and chill for 20 minutes to firm up the caramel completely.
Yep, that crisp apple crunch under gooey caramel and salty nuts is pure magic. Serve these chilled for a satisfying snap, or stack them on a platter with a drizzle of extra melted chocolate for a next-level dessert board that’ll disappear fast.
Chocolate Covered Candy Apples
Viral-worthy chocolate candy apples are taking over feeds this season. Grab your sticks and get dipping—these beauties deliver that perfect sweet-crunchy combo everyone craves. Seriously, your fall snack game just leveled up.
Ingredients
– 6 medium crisp apples (like Granny Smith or Honeycrisp)
– 6 wooden craft sticks
– 2 cups of semisweet chocolate chips
– A splash of coconut oil (about 1 tbsp)
– A couple of cups of your favorite candy toppings (think crushed peanuts, rainbow sprinkles, or toffee bits)
– A sheet of parchment paper for setting
Instructions
1. Wash and thoroughly dry all 6 apples—any water will make the chocolate seize.
2. Firmly push one wooden stick into the top center of each apple, stopping about halfway through.
3. Line a baking sheet with parchment paper and set it nearby.
4. Combine 2 cups of chocolate chips with 1 tbsp of coconut oil in a microwave-safe bowl.
5. Microwave the mixture on high for 30 seconds, then stir well.
6. Repeat microwaving in 15-second bursts, stirring after each, until the chocolate is completely smooth and glossy.
7. Hold one apple by the stick and dip it straight down into the melted chocolate, swirling to coat completely.
8. Lift the apple and let excess chocolate drip back into the bowl for about 10 seconds.
9. Immediately roll the chocolate-coated apple in your chosen candy toppings, covering all sides.
10. Place the finished apple upright on the parchment-lined sheet.
11. Repeat steps 7–10 with all remaining apples.
12. Transfer the baking sheet to the refrigerator and chill for 30 minutes, or until the chocolate shell is firm to the touch.
13. Serve chilled, or store in an airtight container in the fridge for up to 3 days. Zesty, crackly chocolate gives way to that juicy apple crunch in every bite. Try drizzling with caramel for extra decadence, or gift them in clear cellophane bags for the ultimate homemade treat.
Green Apple Candy Apples with Sprinkles
Brace yourself for the crunchiest, most vibrant candy apples you’ve ever seen. These green apple beauties with rainbow sprinkles deliver that perfect sweet-tart punch in every glossy bite. Get ready to make your kitchen look like a candy factory.
Ingredients
– 6 medium Granny Smith apples
– 2 cups of granulated sugar
– 1/2 cup of light corn syrup
– 3/4 cup of water
– A couple drops of green food coloring
– A generous handful of rainbow sprinkles
– 6 wooden popsicle sticks
Instructions
1. Wash and thoroughly dry all 6 Granny Smith apples, then insert one wooden popsicle stick firmly into the top center of each apple.
2. Line a baking sheet with parchment paper and set it aside for your finished candy apples.
3. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 3/4 cup water in a heavy-bottomed saucepan over medium heat.
4. Stir constantly with a wooden spoon until the sugar completely dissolves and the mixture becomes clear, about 3-4 minutes.
5. Stop stirring once the sugar dissolves and attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
6. Cook the sugar syrup without stirring until the thermometer reads exactly 300°F (hard crack stage), which takes about 15-20 minutes.
7. Remove the pan from heat immediately when it reaches 300°F and carefully stir in 2-3 drops of green food coloring until evenly distributed.
8. Working quickly, dip one apple into the hot candy coating, tilting the pan to cover the entire surface except the very top near the stick.
9. Lift the coated apple and let excess candy drip back into the pan for about 5 seconds.
10. Immediately roll the bottom half of the wet candy apple in rainbow sprinkles before the coating sets.
11. Place the finished apple onto the prepared parchment paper and repeat the dipping process with remaining apples.
12. Let all candy apples cool completely at room temperature for at least 30 minutes until the coating hardens completely.
Keep these showstoppers for your next party—the crisp apple crunch against that glassy candy shell creates pure magic. That tart green apple center cuts through the sweetness perfectly, making these almost too pretty to eat. Try serving them upright in small glasses filled with sprinkles for an extra festive presentation.
Peanut Butter Candy Apples
Kick your apple game up a notch with these peanut butter candy apples. They’re the perfect mashup of creamy and crunchy that’ll have everyone begging for the recipe. Seriously, these disappear faster than you can say “more please.”
Ingredients
– 6 medium Granny Smith apples
– 1 cup creamy peanut butter
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 3/4 cup water
– A splash of vanilla extract
– A couple of wooden skewers
– A generous pinch of salt
Instructions
1. Wash and thoroughly dry 6 medium Granny Smith apples, then insert wooden skewers into the stem ends.
2. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
3. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 3/4 cup water in a heavy-bottomed saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 5 minutes).
5. Stop stirring once sugar dissolves and attach a candy thermometer to the pan.
6. Continue cooking without stirring until mixture reaches 300°F on the candy thermometer (hard crack stage).
7. Remove saucepan from heat immediately and stir in a splash of vanilla extract and generous pinch of salt.
8. Working quickly but carefully, dip each prepared apple into the hot candy coating, swirling to cover completely.
9. Allow excess coating to drip off before placing coated apples on the prepared baking sheet.
10. Let apples cool completely at room temperature for about 30 minutes until candy coating hardens.
11. Melt 1 cup creamy peanut butter in microwave-safe bowl for 30-second intervals, stirring between each until smooth.
12. Drizzle melted peanut butter over the hardened candy apples in zigzag patterns.
13. Let peanut butter set for 15 minutes before serving.
Vibrantly glossy with that signature candy apple crack, these treats deliver sweet crunch giving way to tart apple and creamy peanut butter ribbons. The salty-sweet combo makes them dangerously addictive—try smashing them over ice cream or chopping into bite-sized pieces for a party platter that’ll steal the show.
White Chocolate Candy Apples
Nailing that perfect sweet-crunchy combo just got easier. White Chocolate Candy Apples bring serious dessert drama with minimal effort. Get ready to impress your feed and your friends.
Ingredients
– 6 medium apples
– 2 cups of white chocolate chips
– A couple of tablespoons of coconut oil
– A generous sprinkle of coarse sea salt
– A handful of festive sprinkles
Instructions
1. Wash and thoroughly dry 6 medium apples, then insert a wooden stick into the top of each.
2. Line a baking sheet with parchment paper.
3. Combine 2 cups of white chocolate chips with 2 tablespoons of coconut oil in a microwave-safe bowl.
4. Microwave the mixture on high for 30 seconds, then stir until completely smooth.
5. Dip each apple into the melted white chocolate, swirling to coat evenly.
6. Hold the coated apple over the bowl for 10 seconds to let excess chocolate drip off.
7. Immediately sprinkle with coarse sea salt and festive sprinkles before the chocolate sets.
8. Place each finished apple on the prepared baking sheet.
9. Transfer the baking sheet to the refrigerator for 20 minutes to allow the chocolate to harden completely.
10. Remove from refrigerator and serve chilled.
Outrageously good—the crisp apple crunch against that creamy white chocolate shell is pure magic. That hint of sea salt balances the sweetness perfectly. Break them into chunks for a stunning dessert board centerpiece, or wrap individually for adorable homemade gifts.
Salted Caramel Candy Apples
Oh my gourd, these salted caramel candy apples will break the internet. Grab your crispest apples and get ready to dip into pure autumn magic. Your feed needs this glossy, crackly perfection.
Ingredients
– 6 medium Granny Smith apples
– 2 cups of granulated sugar
– ½ cup of light corn syrup
– a splash of water (about ¼ cup)
– a stick of unsalted butter (½ cup)
– a can of sweetened condensed milk (14 oz)
– a generous pinch of flaky sea salt
– a handful of wooden sticks
Instructions
1. Wash and thoroughly dry 6 Granny Smith apples, then insert a wooden stick firmly into each stem end.
2. Line a baking sheet with parchment paper and lightly grease it with butter.
3. Combine 2 cups of granulated sugar, ½ cup of light corn syrup, and ¼ cup of water in a heavy-bottomed saucepan.
4. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves (about 3–4 minutes).
5. Stop stirring once the sugar dissolves and attach a candy thermometer to the pan.
6. Cook the syrup without stirring until it reaches 300°F on the candy thermometer (hard crack stage).
7. Remove the pan from heat immediately and carefully stir in ½ cup of unsalted butter until fully melted.
8. Pour in one 14 oz can of sweetened condensed milk and return the pan to low heat.
9. Stir continuously for 2–3 minutes until the caramel is smooth and thickened.
10. Stir in a generous pinch of flaky sea salt until evenly distributed.
11. Working quickly, dip each apple into the caramel, swirling to coat completely.
12. Lift each apple and allow excess caramel to drip off for 10–15 seconds.
13. Place the coated apples on the prepared baking sheet.
14. Let the apples cool at room temperature for 1 hour until the caramel sets completely.
What you get is that signature crack when you bite through the glossy shell into the crisp apple underneath. The sweet-salty combo is downright addictive. Try drizzling with melted chocolate or crushing them over vanilla ice cream for next-level dessert vibes.
Candy Apple Pie Bites
Unexpectedly delicious and ridiculously easy, these candy apple pie bites combine the cozy warmth of baked apples with that nostalgic candy apple crunch. They’re the perfect fall treat that looks fancy but comes together in minutes—your secret weapon for impressing guests without the stress. Get ready for your kitchen to smell like a carnival and your taste buds to throw a party.
Ingredients
– 2 cups of diced Granny Smith apples (keep ’em tart!)
– A couple of store-bought pie crusts (because homemade is overrated on busy days)
– 1 cup of granulated sugar for that sweet magic
– A good splash of vanilla extract to make everything cozy
– 1 tablespoon of ground cinnamon for that warm hug flavor
– A pinch of salt to make the sweet pop even more
– 1/4 cup of melted butter for that golden crisp
– A handful of chopped pecans for crunch (optional but highly recommended)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the pie crusts and use a 2-inch round cutter to create 24 circles.
3. In a medium bowl, toss the diced apples with sugar, cinnamon, vanilla, and salt until evenly coated.
4. Place about 1 tablespoon of the apple mixture in the center of each pie crust circle.
5. Fold the circles in half, pressing the edges firmly with a fork to seal—this prevents any filling from leaking out during baking.
6. Brush the tops of each bite with melted butter using a pastry brush for even coverage.
7. Sprinkle the remaining sugar over the buttered tops to create that candy-like crust.
8. Bake for 18–20 minutes, until the edges are golden brown and you can see the apples bubbling through the crust.
9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—this keeps the bottoms from getting soggy.
10. If using pecans, sprinkle them over the bites while they’re still warm so they stick perfectly.
Every bite delivers that satisfying crackle from the sugar crust giving way to soft, cinnamon-spiced apples inside. Try serving them warm with a scoop of vanilla ice cream for that hot-and-cold contrast, or pack them in lunchboxes for a sweet surprise that travels well without making a mess.
Maple Glazed Candy Apples
Ready to make autumn’s most addictive treat? These maple-glazed candy apples will have your kitchen smelling like a cozy fall festival. Grab your apples and let’s get sticky!
Ingredients
– 6 crisp Granny Smith apples
– 2 cups of pure maple syrup
– 1 cup of granulated sugar
– A splash of vanilla extract
– A couple of wooden skewers
– A pinch of flaky sea salt
Instructions
1. Wash and thoroughly dry 6 Granny Smith apples, then insert wooden skewers firmly into the stem ends.
2. Line a baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking.
3. Combine 2 cups maple syrup and 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat.
4. Stir constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
5. Attach a candy thermometer to the saucepan and cook without stirring until the mixture reaches 300°F (hard crack stage).
6. Remove the pan from heat immediately and stir in a splash of vanilla extract and a pinch of flaky sea salt.
7. Working quickly, tilt the pan and dip each apple into the hot syrup, swirling to coat completely.
8. Hold each coated apple above the pan for 10 seconds to let excess syrup drip off.
9. Place the glazed apples on the prepared baking sheet, spacing them apart so they don’t touch.
10. Let the apples cool completely at room temperature for 45-60 minutes until the glaze hardens.
For that perfect crackly shell, make sure your apples are completely dry before dipping. Freshly made candy apples have that satisfying snap when you bite through the glossy maple coating. Try drizzling with melted chocolate or crushing them over ice cream for next-level dessert vibes.
Toffee Crunch Candy Apples
Whip up these sticky-sweet treats that’ll have everyone begging for your recipe. These toffee crunch candy apples deliver that perfect crackle when you bite through the glossy shell. Get ready for serious dessert envy.
Ingredients
- 6 medium crisp apples
- 2 cups of granulated sugar
- 1/2 cup of light corn syrup
- a good splash of water (about 1/2 cup)
- a couple of tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- a generous pinch of salt
- 1 cup of crushed toffee bits
Instructions
- Wash and thoroughly dry 6 medium apples, then insert wooden sticks into the stem ends.
- Line a baking sheet with parchment paper and lightly grease it with butter.
- Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 5 minutes).
- Stop stirring once sugar dissolves and attach a candy thermometer to the saucepan.
- Continue cooking without stirring until mixture reaches 300°F (hard crack stage), which takes about 15-20 minutes.
- Remove saucepan from heat immediately when temperature hits 300°F and stir in 2 tablespoons butter, 1 teaspoon vanilla, and pinch of salt until fully incorporated.
- Working quickly, dip each apple into the hot candy coating, tilting the pan to cover completely.
- Allow excess coating to drip off for about 10 seconds before rolling the bottom half in crushed toffee bits.
- Place coated apples on prepared baking sheet and let cool completely at room temperature for at least 1 hour until hardened.
Feel that satisfying crack when you bite through the glossy shell? The buttery toffee adds incredible crunch against the tender apple inside. Try drizzling with melted chocolate or crushing them over ice cream for next-level dessert moments.
Cinnamon Sugar Candy Apples
Heads up, fall lovers—these cinnamon sugar candy apples are about to become your new seasonal obsession. They’re crunchy, sweet, and ridiculously easy to make at home. Let’s get dipping!
Ingredients
- 6 crisp apples (like Granny Smith or Honeycrisp)
- 2 cups of granulated sugar
- 1 cup of light corn syrup
- a big splash of water (about 1/2 cup)
- a couple of teaspoons of ground cinnamon
- a pinch of red food coloring gel
- wooden skewers or popsicle sticks
Instructions
- Wash and thoroughly dry 6 apples, then insert a wooden skewer firmly into the stem end of each one.
- Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
- In a medium saucepan, combine 2 cups of granulated sugar, 1 cup of light corn syrup, and 1/2 cup of water.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
- Stop stirring once the sugar dissolves and attach a candy thermometer to the side of the pan.
- Bring the syrup to a boil and continue cooking without stirring until the thermometer reads 300°F (hard crack stage).
- Remove the pan from heat immediately and carefully stir in 2 teaspoons of ground cinnamon and a pinch of red food coloring gel.
- Tip: Work quickly but carefully—the candy coating sets fast once it’s off the heat.
- Hold an apple by the skewer and tilt the pan to fully coat it in the cinnamon sugar syrup.
- Let excess syrup drip back into the pan for about 10 seconds to avoid pooling at the base.
- Place the coated apple onto the prepared baking sheet and repeat with the remaining apples.
- Tip: If the syrup thickens too much, briefly reheat it over low heat while stirring gently.
- Allow the candy apples to cool completely at room temperature for at least 1 hour until the coating is hard and shiny.
- Tip: For extra sparkle, roll the warm coated apples in additional cinnamon sugar before they set.
Perfectly crisp and glossy, these apples deliver a satisfying crack with every bite. The warm cinnamon sugar coating balances the tart apple underneath—try drizzling them with melted caramel or crushing them over vanilla ice cream for a next-level dessert.
Rocky Road Candy Apples
Brace yourself for the most epic candy apple glow-up you’ve ever seen. We’re taking classic caramel apples and turning them into rocky road masterpieces that’ll break the internet. Get ready to dip, drizzle, and devour!
Ingredients
– 6 medium crisp apples (Granny Smith works magic)
– 1 cup of granulated sugar
– 1/2 cup of light corn syrup
– A good splash of water (about 1/4 cup)
– A couple of dashes of red food coloring
– 1 cup of mini marshmallows
– 1/2 cup of chopped walnuts
– A generous handful of semi-sweet chocolate chips
Instructions
1. Wash and thoroughly dry 6 medium apples, then insert wooden sticks into the stem ends.
2. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
3. Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a heavy-bottomed saucepan.
4. Cook the sugar mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
5. Stop stirring once the sugar dissolves and attach a candy thermometer to the saucepan.
6. Continue cooking the syrup without stirring until the thermometer reads 300°F (hard crack stage).
7. Remove the saucepan from heat immediately when it reaches 300°F and stir in 2-3 drops of red food coloring.
8. Working quickly, dip each apple into the hot candy coating, swirling to cover completely.
9. Allow excess candy coating to drip off each apple back into the saucepan.
10. Place each coated apple on the prepared baking sheet and let them cool for 2 minutes.
11. Sprinkle mini marshmallows and chopped walnuts over the slightly set candy coating while it’s still tacky.
12. Melt 1/2 cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each.
13. Drizzle the melted chocolate over the marshmallow-and-walnut-covered apples using a fork or piping bag.
14. Let the rocky road candy apples set completely at room temperature for about 30 minutes.
Unbelievably crunchy candy shell gives way to that tart apple bite, while the marshmallow-walnut-chocolate combo creates pure texture heaven. These aren’t just candy apples—they’re edible art perfect for slicing into wedges and sharing (or not sharing, we get it). The sweet-salty-nutty balance makes them irresistible whether you’re serving at parties or just treating yourself.
Strawberry Swirl Candy Apples
Just when you thought candy apples couldn’t get more addictive—enter the strawberry swirl. These glossy gems combine nostalgic crunch with fruity sweetness that’ll have your whole crew begging for seconds.
Ingredients
- 6 crisp apples (Granny Smith works great!)
- 2 cups of white granulated sugar
- 1/2 cup of light corn syrup
- 3/4 cup of water
- A generous splash of red food coloring
- A couple of drops of strawberry extract
- A pinch of salt
Instructions
- Wash and thoroughly dry 6 apples, then insert wooden sticks firmly into the stem ends.
- Line a baking sheet with parchment paper and lightly grease it with cooking spray.
- Combine 2 cups sugar, 1/2 cup corn syrup, 3/4 cup water, and a pinch of salt in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 5 minutes).
- Stop stirring once mixture boils and attach a candy thermometer to the pan side.
- Heat until thermometer reads 300°F (hard crack stage), which takes about 15-20 minutes.
- Remove from heat immediately and stir in a generous splash of red food coloring and a couple drops of strawberry extract.
- Quickly dip each apple, tilting pan to coat completely and letting excess drip back into pan.
- Transfer coated apples to prepared baking sheet, working swiftly before candy hardens.
- Let apples cool completely at room temperature for 30-45 minutes until candy shell is firm.
That signature crack when you bite in reveals the perfect sweet-tart balance. Try drizzling with white chocolate for extra drama, or crush them over ice cream for next-level dessert vibes.
Pumpkin Spice Candy Apples
Y’all, these pumpkin spice candy apples are about to become your entire fall personality. They’re the perfect mashup of classic carnival treat and cozy seasonal flavor—crisp, glossy, and packed with warm spice. Get ready to impress at every autumn gathering.
Ingredients
– 6 medium crisp apples (like Granny Smith or Honeycrisp)
– 2 cups of granulated sugar
– 1/2 cup of light corn syrup
– 3/4 cup of water
– A generous splash of vanilla extract
– A couple of teaspoons of pumpkin pie spice
– A pinch of salt
– A few drops of orange food coloring (optional, for that perfect pumpkin vibe)
Instructions
1. Wash and thoroughly dry 6 medium apples, then insert wooden sticks firmly into the stem ends.
2. Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
3. In a medium saucepan, combine 2 cups of granulated sugar, 1/2 cup of light corn syrup, and 3/4 cup of water.
4. Cook the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar completely dissolves (about 3-4 minutes).
5. Stop stirring once the sugar dissolves and attach a candy thermometer to the saucepan.
6. Continue cooking without stirring until the thermometer reads 300°F (hard crack stage), which should take about 15-20 minutes.
7. Remove the saucepan from heat immediately when it reaches 300°F to prevent burning.
8. Carefully stir in a generous splash of vanilla extract, a couple of teaspoons of pumpkin pie spice, a pinch of salt, and a few drops of orange food coloring if using.
9. Working quickly but carefully, tilt the saucepan and dip each apple into the hot candy coating, swirling to cover completely.
10. Allow excess coating to drip off back into the saucepan for about 5-10 seconds.
11. Place each coated apple upright on the prepared baking sheet.
12. Let the candy apples cool completely at room temperature for about 30-45 minutes until the coating is hard and glossy.
Dive into that satisfying crack as you bite through the glossy shell into the crisp apple beneath. The warm pumpkin spice flavor pairs perfectly with the sweet candy coating—try drizzling them with melted white chocolate or crushing them over vanilla ice cream for next-level dessert vibes.
Peppermint Candy Apples
Brace yourself for the most festive treat that’ll make your holiday spread pop. These peppermint candy apples combine crisp, juicy apples with a crackly candy shell and a refreshing minty kick—perfect for parties or gifting.
Ingredients
- 6 medium Granny Smith apples
- 2 cups of granulated sugar
- 1/2 cup of light corn syrup
- a splash of water (about 1/2 cup)
- a couple of drops of red food coloring
- 1/2 teaspoon of peppermint extract
- 6 wooden craft sticks
Instructions
- Wash and thoroughly dry 6 medium Granny Smith apples, then insert a wooden craft stick firmly into the stem end of each apple.
- Line a baking sheet with parchment paper and lightly grease it with non-stick spray to prevent sticking.
- In a medium saucepan, combine 2 cups of granulated sugar, 1/2 cup of light corn syrup, and a splash of water (about 1/2 cup).
- Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely—about 3–4 minutes.
- Stop stirring once the sugar dissolves, attach a candy thermometer, and bring the syrup to 300°F (hard crack stage), which takes roughly 10–12 minutes.
- Tip: Avoid scraping the sides of the pan during boiling to prevent sugar crystals from forming and making the candy grainy.
- Remove the saucepan from heat immediately when it hits 300°F, then stir in a couple of drops of red food coloring and 1/2 teaspoon of peppermint extract until evenly mixed.
- Quickly dip each apple into the hot candy syrup, tilting the pan to coat fully, and let excess drip off for about 5 seconds.
- Tip: Work swiftly but carefully—the candy sets fast, so coat one apple at a time and keep the syrup over low heat if needed to maintain fluidity.
- Place each coated apple onto the prepared baking sheet, stick-side up, and allow them to cool completely at room temperature for 30–40 minutes until hardened.
- Tip: For a festive twist, roll the warm candy-coated apples in crushed peppermint candies right after dipping for extra crunch and color.
Delight in that satisfying crack as you bite into the glossy shell, revealing the tart apple beneath with a cool peppermint zing. Serve them upright in a cup filled with colorful sprinkles for a stunning centerpiece, or wrap individually in cellophane for edible gifts that steal the show.
Apple Cider Candy Apples
Crisp apples get a glossy, sweet makeover that’s pure autumn magic. These candy-coated beauties deliver that nostalgic crunch with a modern twist. Grab your favorite apples and let’s get dipping!
Ingredients
– 6 medium crisp apples (like Granny Smith or Honeycrisp)
– 2 cups of apple cider
– 1½ cups of granulated sugar
– ½ cup of light corn syrup
– A splash of vanilla extract
– A couple of wooden skewers or popsicle sticks
Instructions
1. Wash and thoroughly dry 6 apples, then firmly insert a wooden skewer into the stem end of each apple.
2. Line a baking sheet with parchment paper and lightly grease it with non-stick spray.
3. Pour 2 cups of apple cider into a medium saucepan and bring it to a boil over high heat.
4. Reduce heat to medium and simmer the cider for 15–20 minutes until it reduces to about ½ cup and becomes syrupy.
5. Tip: Don’t walk away during reduction—it can quickly go from syrupy to burnt.
6. Add 1½ cups of granulated sugar and ½ cup of light corn syrup to the reduced cider, stirring constantly until the sugar dissolves completely.
7. Attach a candy thermometer to the saucepan and cook the mixture over medium heat without stirring until it reaches 300°F (hard crack stage).
8. Tip: Avoid stirring once the mixture starts boiling to prevent sugar crystals from forming.
9. Remove the saucepan from heat and immediately stir in a splash of vanilla extract.
10. Working quickly, tilt the saucepan and dip each apple into the hot candy coating, swirling to cover completely.
11. Tip: If the coating thickens too much, briefly reheat it over low heat while stirring.
12. Hold each dipped apple over the saucepan for a few seconds to let excess coating drip off.
13. Place the coated apples upright on the prepared baking sheet and let them cool completely at room temperature for 30–45 minutes until the coating hardens.
14. Once fully set, gently twist and pull the skewers to remove the apples.
Now you’ve got glossy, crackly-coated apples with a tangy cider kick. The hard candy shell shatters beautifully with each bite, revealing the juicy apple underneath. Serve them as a festive fall treat or chop them up for a stunning dessert board centerpiece.
Dark Chocolate Espresso Candy Apples
Prepare to upgrade your fall snack game with these dangerously delicious dark chocolate espresso candy apples. They combine rich cocoa bitterness with that perfect coffee kick—your basic caramel apple just got a major glow-up.
Ingredients
- 6 medium Granny Smith apples
- 2 cups of granulated sugar
- 1/2 cup of light corn syrup
- a big splash of water (about 1/2 cup)
- a couple of tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of dark chocolate chips
- 2 tablespoons of finely ground espresso
- wooden skewers or popsicle sticks
Instructions
- Wash and thoroughly dry 6 medium Granny Smith apples, then insert a wooden skewer firmly into the stem end of each.
- Line a baking sheet with parchment paper and lightly grease it with a tiny bit of butter to prevent sticking.
- Combine 2 cups of granulated sugar, 1/2 cup of light corn syrup, and a big splash of water in a heavy-bottomed saucepan over medium heat.
- Stir continuously with a heatproof spatula until the sugar fully dissolves and the mixture becomes clear, about 3–4 minutes.
- Stop stirring, attach a candy thermometer, and let the syrup boil until it reaches 300°F (hard crack stage), which takes roughly 10–12 minutes.
- Tip: Don’t stir during this boiling phase to avoid sugar crystals forming—just let the thermometer do the work.
- Immediately remove the saucepan from heat and carefully stir in a couple of tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt until fully incorporated.
- Working quickly but safely, tilt the pan and dip each apple into the hot syrup, swirling to coat evenly and letting excess drip off.
- Tip: If the syrup thickens too much, briefly reheat it over low heat while stirring gently.
- Place each coated apple onto the prepared baking sheet and allow them to cool completely at room temperature for about 20 minutes.
- Melt 1 cup of dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
- Stir 2 tablespoons of finely ground espresso into the melted chocolate until well blended.
- Drizzle the dark chocolate espresso mixture over the hardened candy apples in zigzag patterns or fully coat the tops.
- Tip: For extra crunch, sprinkle a pinch of flaky sea salt or crushed nuts over the chocolate before it sets.
- Let the chocolate set completely at room temperature, about 15–20 minutes, before serving.
Keep these beauties chilled for that satisfying crackle when you bite in—the glossy dark chocolate and espresso balance the sweet-tart apple perfectly. Knock out any leftover Halloween candy competition by serving these sliced with coffee or crumbled over vanilla ice cream for a next-level dessert hack.
Cookie Dough Candy Apples
Ready to upgrade your fall snack game? Roll up your sleeves for these cookie dough candy apples that combine creamy indulgence with crisp autumn crunch. These beauties deliver that nostalgic cookie dough flavor wrapped around a classic candy apple.
Ingredients
- 6 medium Granny Smith apples
- 2 cups of granulated sugar
- 1 cup of light corn syrup
- A good splash of vanilla extract
- A couple of tablespoons of butter
- 1/2 cup of mini chocolate chips
- A pinch of salt
- Wooden skewers or popsicle sticks
Instructions
- Wash and thoroughly dry 6 Granny Smith apples, then insert wooden skewers firmly into the stem end.
- Line a baking sheet with parchment paper and lightly grease it with butter to prevent sticking.
- Combine 2 cups granulated sugar, 1 cup light corn syrup, and a pinch of salt in a heavy-bottomed saucepan.
- Cook the sugar mixture over medium heat, stirring constantly until the sugar completely dissolves.
- Stop stirring once the sugar dissolves and attach a candy thermometer to the saucepan.
- Heat the mixture to exactly 300°F (hard crack stage) without stirring—this ensures the candy coating sets properly.
- Remove the pan from heat immediately when it reaches 300°F and stir in a splash of vanilla extract and 2 tablespoons of butter.
- Working quickly, dip each apple into the hot candy coating, swirling to cover completely.
- Hold the coated apple over the pan for 10-15 seconds to let excess coating drip off.
- Sprinkle mini chocolate chips over the still-warm coating before it sets completely.
- Place the finished apples on the prepared baking sheet to cool completely for about 30 minutes.
Let these cookie dough candy apples set until the coating becomes glassy and crisp. The contrast between the tart apple interior and sweet, chocolate-studded exterior creates pure magic. Serve them chopped into wedges for easy sharing or enjoy whole for that satisfying crunch.
Rainbow Sprinkled Candy Apples
Eyes on the prize, people! These rainbow sprinkled candy apples are about to break the internet. Get ready for that perfect crackle and crunch that’ll have everyone begging for your recipe.
Ingredients
– 6 medium crisp apples (Granny Smith works magic)
– 2 cups of white granulated sugar
– 1/2 cup of light corn syrup
– A big splash of water (about 3/4 cup)
– A couple drops of red food coloring
– 1 cup of rainbow sprinkles
– 6 wooden popsicle sticks
Instructions
1. Wash and thoroughly dry 6 medium apples, removing any wax coating with a quick rub using a paper towel.
2. Insert one wooden popsicle stick firmly into the top center of each apple, pushing about halfway through.
3. Line a baking sheet with parchment paper and set it nearby your cooking station.
4. Combine 2 cups white granulated sugar, 1/2 cup light corn syrup, and 3/4 cup water in a heavy-bottomed saucepan.
5. Heat the mixture over medium-high heat, stirring constantly with a wooden spoon until the sugar completely dissolves.
6. Stop stirring once the sugar dissolves and attach a candy thermometer to the side of the pan.
7. Cook the syrup without stirring until the thermometer reads 300°F (hard crack stage), which takes about 15-20 minutes.
8. Remove the pan from heat immediately when it reaches 300°F and stir in 2-3 drops of red food coloring until evenly distributed.
9. Working quickly, tilt the pan and dip one apple into the hot candy coating, swirling to cover completely.
10. Hold the coated apple over the pan for 5 seconds to let excess candy drip off.
11. Immediately roll the candy-coated apple in 1 cup of rainbow sprinkles while the coating is still hot and sticky.
12. Place the finished apple onto the prepared parchment-lined baking sheet.
13. Repeat the dipping and sprinkling process with the remaining 5 apples.
14. Let the candy apples cool completely at room temperature for 30-45 minutes until the coating hardens.
Vibrant and irresistible, these beauties deliver that signature glass-like crack when you bite through the candy shell. The sweet crunch gives way to the tart apple underneath, while rainbow sprinkles add festive texture. Break them into pieces for a stunning dessert board centerpiece or wrap individually for the ultimate party favor.
Bourbon Caramel Candy Apples
Zesty fall flavors meet grown-up indulgence in these bourbon caramel candy apples. Dip crisp Granny Smiths into buttery bourbon-spiked caramel for that perfect sweet-salty crunch. Get ready for sticky fingers and happy taste buds.
Ingredients
– 6 medium Granny Smith apples
– A couple of wooden sticks
– 2 cups of granulated sugar
– A big splash of light corn syrup (about 1/2 cup)
– A stick of unsalted butter (1/2 cup)
– A generous glug of heavy cream (1/2 cup)
– A good pour of bourbon (2 tablespoons)
– A pinch of flaky sea salt
Instructions
1. Wash and thoroughly dry 6 Granny Smith apples, then insert wooden sticks firmly into the stem ends.
2. Line a baking sheet with parchment paper and lightly grease it with butter.
3. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a heavy-bottomed saucepan over medium heat.
4. Stir constantly with a wooden spoon until sugar completely dissolves, about 3-4 minutes.
5. Attach a candy thermometer to the saucepan and cook without stirring until mixture reaches 300°F (hard crack stage).
6. Remove saucepan from heat and immediately whisk in 1/2 cup unsalted butter until fully melted and incorporated.
7. Carefully pour in 1/2 cup heavy cream – mixture will bubble vigorously – and whisk until smooth.
8. Stir in 2 tablespoons bourbon and a pinch of flaky sea salt until fully combined.
9. Tip: Work quickly but carefully – caramel thickens as it cools.
10. Tip: Keep a bowl of ice water nearby in case of caramel burns.
11. Holding by the stick, dip each apple into the caramel, swirling to coat completely.
12. Allow excess caramel to drip off for 10-15 seconds before placing on prepared baking sheet.
13. Tip: If caramel becomes too thick, briefly reheat over low heat while stirring.
14. Let apples cool completely at room temperature for 1-2 hours until caramel hardens.
Just try resisting that glass-like caramel shell giving way to the tart apple beneath. The bourbon adds warm oak notes that balance the buttery sweetness perfectly. Serve them broken into shards for a dramatic dessert board or pack individually for fall picnic treats.
Summary
Nothing completes fall festivities quite like these 20 delicious candy apple recipes! From classic caramel to creative flavor twists, there’s something for every taste. We hope you’ll try making these sweet treats, share your favorites in the comments below, and pin this article to your Pinterest boards to spread the autumn joy. Happy cooking!
