Description
Pineapple Lemonade Candy Apples bring a zesty, sweet crunch to your day. Learn my easy recipe for this vibrant treat, perfect for any fun gathering!
Ingredients
Scale
- Crisp Apple Base:
- 8 medium Granny Smith apples
- Zesty Candy Coating:
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1 cup thawed lemonade concentrate
- 1 teaspoon pineapple extract
- 5–7 drops yellow gel food coloring
- Finishing Touches:
- 8 wooden skewers
- Non-stick cooking spray for parchment paper
Instructions
- Prep Your Pineapple Lemonade Candy Apples: First things first, wash those apples really well. I scrub them to get any waxy coating off; it helps the candy stick. Then, twist off the stems. Carefully insert a wooden skewer into the stem end of each apple, pushing it about halfway through. I usually line a baking sheet with parchment paper and lightly spray it with non-stick spray at this point, just to be ready.
- Begin the Zesty Coating: In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and thawed lemonade concentrate. Stir gently over medium heat until the sugar dissolves. Resist the urge to stir constantly; I’ve learned that too much stirring can encourage crystallization, and we want that smooth, glassy finish for our Pineapple Lemonade Candy Apples.
- Boil to Perfection: Once the sugar is dissolved, stop stirring. Bring the mixture to a rolling boil. Insert a candy thermometer, making sure it doesn’t touch the bottom of the pan. Let it boil, watching that thermometer like a hawk, until it reaches 300°F (149°C), also known as the hard crack stage. This is crucial; if it’s too cool, your candy will be soft, and too hot, it’ll burn.
- Infuse the Flavors: The moment it hits 300°F, immediately remove the pan from the heat. This is where I always add my pineapple extract and a few drops of yellow food coloring. Stir it in quickly and gently – just enough to combine. You’ll smell that amazing pineapple lemonade aroma instantly! Work fast here, as the candy starts to set pretty quickly.
- Dip Your Pineapple Lemonade Candy Apples: Carefully, holding an apple by its skewer, dip it into the hot candy mixture. Swirl it around to coat completely, then lift it out, letting any excess drip back into the pan. I usually twirl it a bit to ensure an even coat and to prevent puddles at the bottom. This part is a bit of a race against time, honestly!
- Cool and Enjoy: Place each coated apple onto your prepared parchment-lined baking sheet. Let them cool completely at room temperature. This takes about 20-30 minutes, and honestly, the wait is the hardest part! Once they’re firm and shiny, these Pineapple Lemonade Candy Apples are ready to be devoured. They’ll be perfectly crisp and wonderfully tangy.