Scale

6 medium-sized apples (such as Granny Smith or Fuji)

6 wooden skewers or lollipop sticks

2 cups granulated sugar

1/2 cup light corn syrup

1 cup water

1 teaspoon red food coloring gel

1/4 teaspoon black food coloring gel (optional, for darker effect)

1/2 teaspoon cinnamon extract (optional)

Wax or parchment paper for cooling

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1. Wash and thoroughly dry the apples; moisture prevents the coating from sticking. Insert a skewer firmly into the stem end of each apple.

2. In a heavy-bottomed saucepan, combine granulated sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves.

3. Increase heat to medium-high and bring to a boil without stirring. If crystals form on the pan sides, brush with a wet pastry brush.

4. Cook until the mixture reaches 300°F (149°C), the hard-crack stage, 10–15 minutes depending on your stove.

5. Remove from heat; carefully stir in red food coloring, plus black and cinnamon extract if using, until evenly tinted.

6. Tilt the pan and dip each apple, rotating to fully coat; let excess drip back into the pan.

7. Set dipped apples onto the prepared wax/parchment paper to cool and harden, 30–60 minutes.

8. Serve once the shells are firm and glossy. Handle with care—hard candy is fragile (and hot when freshly dipped!).

For the most dramatic look, use vivid gel coloring and coat completely.

Use a reliable candy thermometer—guessing the hard-crack stage risks sticky apples.

Hot syrup can cause severe burns; work carefully and keep kids at a distance.

Best enjoyed the day they’re made; humidity can make the shells tacky. Store at room temperature up to 2 days.