Every Halloween, we make something delectable with apples, often caramel apples, and it has become a yearly tradition. But this year, we thought we would switch it up! We made the most delicious, good old fashioned candy apples, that have a nice, crunchy candy coating, but not overly sticky, so no breaking or ripping out any teeth here!!
Candy apples originated in New Jersey in 1908 as a sweet and spicy confection displayed in candy maker’s William W. Kolb’s candy store window at Christmas to showcase his cinnamon candies, but soon became a popular item that sold for 5 cents each. Candy apples became fashionable to hand out at Halloween time in the early 1900’s. Though we may not hand out candy apples at Halloween anymore, they still make a delicious treat!
I changed up my recipe from 20 years ago, omitting the cinnamon flavor and red dye. Instead I added vanilla and they taste amazing!! The candy ended up looking and tasting a little like caramel but the yummy, light candy coating added a sweetness to the apples. Super delicious!
You definitely need to work quickly because it hardens fast! Well, actually the sugar turns to brittle stage, making it impossible to keep dipping apples. We ended up with extra candy, so I spread it on parchment and once it completely hardened, we smashed it and ate it like caramels and even put it on hot cocoa bombs which was also yummy!!
Let’s get started!
Before we start, lets prep our apples. Once the candy is ready, we need to work quickly!
Add sugar and butter to saucepan.
Add vinegar, vanilla and boiling water. Add food coloring if you are using.
Cook over low heat until sugar dissolves.
Once mixture appears as pictured below, turn heat to medium-high and bring to a boil without stirring.
After 3 minutes, the mixture looks like this. Cook for about 10 minutes.
We want to bring our sugar mixture to hard-crack stage, 290-310 degrees on a candy thermometer. After 12 minutes, our mixture looks like the picture below.
If you do not have a candy thermometer, we can easily test our mixture by dropping it into ice water. I never use a thermometer anymore because when I did, my mixture was always hotter than the thermometer read and I have ruined several batches of homemade candy!! Instead, I test it by dropping it in water and go by those stages instead.
Put some sugar mixture in ice water, if you can roll it and it balls up, its soft stage and for candy apples, it needs to boil longer. If when you drizzle the sugar mixture into the ice water and it goes hard and snaps or breaks easily, its ready.
Time to dip the apples! Swirl the apples quickly and then dunk into ice water and place on parchment paper. You need to work quickly because the sugar mixture will set fast!
Let the candy harden and set on the apples.
Once the apples have set, you can place them in muffin liners, place in a bag and tie with a ribbon if you like — perfect for sharing with friends and family on Halloween!
Old Fashioned Candy Apples
4 cups granulated sugar
1 cup butter
1/4 cup vinegar
1 tbsp vanilla
1/4 cup boiling water
1/2 tsp food coloring if using
10 apples
Place sticks into apples and set aside.
Combine sugar, butter, vinegar and water in saucepan. Add food coloring if you are using. Cook over low heat until sugar is dissolved, stirring occasionally. Bring to a boil over medium-high heat until mixture reaches hard-crack stage, 290-310 degrees on a candy thermometer or once a spoonful drizzled into ice water easily cracks. Work quickly dipping apples. Then dip into ice water and set on parchment until finished. Set each apple on a muffin liner and place in a bag and tie with ribbon to share. If keeping for yourself, leave on a baking tray as covering will cause the candy apple to sweat.
Mixture will harden quickly and become quite brittle and you will no longer be able to dip apples, but works great as a candy.
Old Fashioned Cinnamon Candy Apples
4 cups granulated sugar
1 cup butter
1/4 cup vinegar
1/4 cup boiling water
1/2 tsp food coloring if using
1/4 cup red cinnamon candies
10 apples
Place sticks into apples and set aside.
Combine sugar, butter, vinegar and water in saucepan. Add food coloring if you are using. Cook over low heat until sugar is dissolved, stirring occasionally. Bring to a boil over medium-high heat until mixture reaches hard-crack stage, 290-310 degrees on a candy thermometer or once a spoonful drizzled into ice water easily cracks. Add cinnamon candies and stir. Work quickly dipping apples. Then dip into ice water and set on parchment until finished. Set each apple on a muffin liner and place in a bag and tie with ribbon to share. If keeping for yourself, leave on a baking tray as covering will cause the candy apple to sweat.
