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Candy Coated Apples

Makes 12 apples


  • 12 apples
  • 12 sticks
  • 4 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • Red coloring, as needed
  • Cinnamon extract, as needed


  1. Clean and dry the apples. Insert a stick into the stem end of each apple. Lightly oil a sheet pan, or line it with parchment paper, to hold the dipped apples.
  2. Combine the sugar, corn syrup, and water in a 2-quart saucepan. Stir while bringing to a boil.
  3. Cover the saucepan and boil for 4 minutes. Remove the cover, insert a thermometer, and cook without stirring until the temperature reaches 310°F.
  4. Remove from the heat and shock the bottom of the saucepan in ice water for 20 seconds to prevent carryover cooking.
  5. Gently stir the color and flavor into the hot sugar.
  6. Allow the cooked sugar to sit undisturbed for 5 minutes to cool and for bubbles to subside.
  7. Dip the apples one at a time in the hot sugar to coat the outside of the fruit with candy.
  8. Allow the excess candy to drip off the apple, and put on the prepared pan with the stick facing up to cool and harden.

Copyright © 2019 The Culinary Institute of America

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