Mini Candy Apples Sticks (Print Version)

Bite-sized apples with a crunchy candy coating, perfect for fun and festive snacks.

# What You'll Need:

→ Apples

01 - 8 small apples such as Gala or Fuji, or 16 crabapples

→ Candy Coating

02 - 2 cups granulated sugar
03 - 1/2 cup light corn syrup
04 - 1/2 cup water
05 - 1/2 teaspoon red gel food coloring

→ For Assembly

06 - 16 wooden sticks lollipop sticks or popsicle sticks
07 - Nonstick cooking spray or parchment paper

# How To:

01 - Wash and thoroughly dry the apples. If using large apples, cut each in half and scoop out the seeds with a small melon baller. Insert a wooden stick firmly into the stem end of each apple or apple half.
02 - Line a baking sheet with parchment paper and lightly grease, or spray a silicone mat with nonstick spray.
03 - In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves completely.
04 - Increase heat to high, bring the mixture to a boil without stirring, and cook until it reaches 290°F on a candy thermometer hard crack stage, approximately 8 to 10 minutes.
05 - Remove the saucepan from the heat. Carefully stir in the red food coloring until evenly distributed throughout the mixture.
06 - Working quickly, dip each apple into the hot candy coating, swirling to coat evenly. Let the excess drip off, then place the apple on the prepared baking sheet.
07 - Let the candy apples cool completely at room temperature until the coating hardens, approximately 10 minutes.
08 - Serve and enjoy your finished candy apples.

# Expert Tips:

01 -
  • Quick and easy to make in just 30 minutes from start to finish
  • Perfect portion size for children and party guests
  • Stunning glossy red coating that looks as good as it tastes
  • Customizable with your choice of food coloring and toppings
  • Vegetarian, nut-free, and allergy-friendly for most dietary needs
  • A fun kitchen project that kids can help with under supervision
02 -
  • Use a candy thermometer for precise temperature control—this is non-negotiable for perfect results
  • Choose firm, crisp apple varieties like Gala, Fuji, or Granny Smith for the best texture
  • Gel food coloring works better than liquid, as it won't affect the candy consistency
  • If the candy starts to harden in the pan, briefly reheat over low heat
  • Work in a low-humidity environment if possible, as moisture affects candy coating
  • Never refrigerate candy apples—store at room temperature for up to 24 hours
  • Have all your apples prepped and ready before starting the candy, as timing is crucial
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