Description
These Marbled Effect Candy Apples are a festive and visually stunning treat perfect for Halloween or any party. Crisp apples coated in a hard crack sugar candy shell swirled with vibrant gel food coloring create a beautiful marbled appearance that’s as fun to make as it is to eat. With a crunchy candy coating flavored subtly with vanilla, this classic American dessert offers a perfect balance of tart and sweet and is ideal for gifting or enjoying as a colorful snack.
Ingredients
Scale
Apples
- 6 medium apples (Granny Smith or Honeycrisp work well)
- 6 wooden sticks
Candy Coating
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- Gel food coloring in at least two colors (e.g., red and white or blue and pink)
For Preparation
- Cooking spray or parchment paper for drying
Instructions
- Prepare the apples: Wash and thoroughly dry the apples to remove any wax coating, which helps the candy adhere better. Insert a wooden stick into the top of each apple firmly to serve as a handle.
- Prepare the workspace: Line a baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking when the apples are placed to cool.
- Make the candy syrup: In a medium heavy-bottomed saucepan, combine the sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely to avoid grainy texture.
- Cook the syrup: Attach a candy thermometer to the saucepan and bring the mixture to a boil without stirring. Continue boiling until the thermometer reads 300°F (hard crack stage), about 15 to 20 minutes. This step ensures a hard, crackly candy shell.
- Add vanilla: Remove the pan from heat and carefully stir in the vanilla extract to infuse a delicate flavor.
- Create the marbled colors: Divide the hot syrup into two or more heatproof bowls. Add different gel food coloring to each bowl. Drizzle one colored syrup into another without stirring fully, allowing the colors to swirl and create a marbled effect.
- Coat the apples: Dip each prepared apple into the marbled candy syrup, turning to coat evenly. Allow excess syrup to drip off to avoid thick clumps.
- Cool and harden: Place the coated apples on the prepared baking sheet and let them cool at room temperature until the candy coating hardens completely, about 30 minutes.
Notes
- Avoid using liquid food coloring as it can alter the candy’s texture and prevent proper hardening.
- For added sparkle and festive flair, sprinkle edible glitter or shimmer dust over the candy while it is still sticky.
- Store the finished candy apples in a cool, dry place and consume within 2 days for optimal texture and freshness.
