Description
Rainbow Candy Apples bring vibrant color and sweet crunch. Relive childhood memories with this fun, easy recipe, perfect for parties or a delightful treat.
Ingredients
Scale
- Crisp Apple Base:
- 8 small apples (like Fuji or Gala), washed and thoroughly dried
- 8 candy apple sticks or sturdy wooden skewers
- Vibrant Candy Coating:
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 1 teaspoon vanilla extract
- Gel food coloring (various rainbow colors, e.g., red, orange, yellow, green, blue, purple)
- Sparkly Finishing Touches:
- Rainbow sprinkles or edible glitter (optional, but highly recommended!)
Instructions
- Prep Your Apples:: First things first, grab your apples and give them a good wash to remove any waxy coating. I usually scrub them with a little warm water and vinegar, then dry them *completely*. This is so important, hon, because any moisture will mess with your candy. Then, firmly insert a candy stick into the stem end of each apple. I always make sure it’s snug, I learned that the hard way when an apple plopped right into the hot syrup!
- Start the Candy Syrup:: In a heavy-bottomed saucepan, combine your granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar dissolves. Don’t stir too vigorously once it starts boiling, that’s a rookie mistake I used to make! Just let it do its thing. You’ll see the mixture go from cloudy to clear, and that’s your cue that the sugar is fully dissolved. This step is crucial for perfect Rainbow Candy Apples.
- Bring to Temperature:: Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Bring the syrup to a boil without stirring. We’re aiming for 300°F (150°C), also known as the hard crack stage. This takes patience, so don’t rush it! I always get a little anxious watching the temperature climb, but trust the thermometer. If you pull it off too early, your candy will be sticky, not crunchy.
- Add Color & Flavor:: Once the syrup hits 300°F, immediately remove it from the heat. Carefully stir in your desired gel food coloring for each batch and the vanilla extract. Be quick but gentle. I usually divide the syrup into smaller, heat-proof bowls if I’m doing multiple colors for a true rainbow effect. The smell of the vanilla hitting the hot syrup is just lovely!
- Dip Your Rainbow Candy Apples:: Working quickly, tilt the bowl of syrup and dip each apple, swirling it to coat completely. Let any excess drip off back into the bowl. This part can get a little messy, but it’s so satisfying to see the vibrant color coat the apple! I sometimes tap the stick gently on the side of the bowl to get rid of drips. Don’t worry if it’s not absolutely perfect, a little character is good!
- Decorate & Cool:: Immediately after dipping, if you’re using sprinkles, roll or sprinkle them onto the coated apples. Then, place the Rainbow Candy Apples on a piece of parchment paper or a silicone baking mat to cool and harden completely. This takes about 20-30 minutes, sometimes longer in humid weather. Resist the urge to touch them until they’re totally firm! They’ll look so shiny and inviting.