Candy Apples

Candy Apples

The Spruce / Julia Estrada

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
482 Calories
1g Fat
125g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 482
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 125g 46%
Dietary Fiber 5g 19%
Total Sugars 116g
Protein 1g
Vitamin C 19mg 94%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Candy apples are a fairground classic, but they're also surprisingly easy to make at home. Use this simple recipe for homemade cinnamon candy apples to make crisp, tart apples with a crunchy cinnamon coating.​

The secret to the authentic, spicy cinnamon taste? Using Red Hot candies in the coating. They form a crunchy candy shell with a bright red color and hot cinnamon flavor, no additional flavoring or food coloring required. The only special equipment you'll need is a good candy thermometer and eight wooden skewers.

Serve these festive candy apples at your next all-ages shindig. They're perfect for a Halloween party, back-to-school gathering, birthday party, autumn festival, and more. Wrapped in plastic and tied with a ribbon, they make great take-home favors, too.


  • Cooking spray

  • 8 large apples, preferably Granny Smith

  • 2 cups granulated sugar

  • 1 cup light corn syrup

  • 1/2 cup hot water

  • 1/2 cup red cinnamon candies (such as Red Hots)

Steps to Make It

  1. Gather the ingredients.

    Candy Apples ingredients

    The Spruce / Julia Estrada

  2. Prepare a baking sheet by lining it with aluminum foil or parchment paper and lightly spraying with nonstick cooking spray.

    baking sheet lined with parchment paper

    The Spruce / Julia Estrada

  3. Wash and dry the apples carefully. Make sure that no water remains on the apples.

    washed apple on top of a kitchen towel

    The Spruce / Julia Estrada

  4. Remove the stems and firmly stick the skewers in the stem ends.

    green apples with sticks in the stem end

    The Spruce / Julia Estrada

  5. Combine the sugar, corn syrup, and hot water in a medium saucepan over medium-high heat.

    sugar, corn syrup, and hot water in a medium saucepan

    The Spruce / Julia Estrada

  6. Stir until the sugar dissolves then continue to cook, without stirring, until the mixture reaches 250 F on a candy thermometer

    sugar mixture boiling in a pot, candy thermometer in a pot with sugar mixture

    The Spruce / Julia Estrada

  7. Wipe down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

    Wipe down the sides of the pan with a wet pastry brush

    The Spruce / Julia Estrada

  8. Once the candy reaches 250 F, add the cinnamon candies and stir briefly until the candies melt and incorporate into the sugar syrup.

    add cinnamon candy to the sugar mixture in the pot

    The Spruce / Julia Estrada

  9. Continue to cook the candy coating, occasionally washing down the sides with the wet pastry brush, until it reaches 285 F on the thermometer.

    cook the candy coating in the pot

    The Spruce / Julia Estrada

  10. Remove the pan from the heat and stir the mixture so that it is smooth and even.

    candy coating mixture in a pot

    The Spruce / Julia Estrada

  11. Immediately start to dip the apples. Hold an apple by the skewer and dip it in the candy coating, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer of red candy.

    coat apples in candy coating mixture while holding on to the wood skewer

    The Spruce / Julia Estrada

  12. Pull the apple out of the pan and twirl it to remove any excess. Set it stick-side up on the prepared baking sheet.

    candy coated apple

    The Spruce / Julia Estrada

  13. Repeat with the remaining apples.

    candy coated apples on a parchment lined baking sheet

    The Spruce / Julia Estrada

  14. Allow the apples to cool at room temperature before serving. Candy apples are best enjoyed within 24 hours.

    Candy Apples on a parchment paper lined baking sheet

    The Spruce / Julia Estrada


  • You can substitute chopsticks or popsicle sticks for the skewers
  • The candy mixture will start to set almost as soon as you pull it off the heat, so if it begins to harden before you are done and is difficult to work with, return to the pan to the heat and warm it gently, over medium-low heat, just until it liquefies again.