Description
Sweet Ocean Candy Apples bring a splash of seaside magic to your kitchen. Learn my personal tips for making these shimmering, crunchy treats at home.
Ingredients
Scale
- Candy Base Essentials:
- 3 cups (600g) granulated sugar
- 1 cup (240ml) light corn syrup
- 1 cup (240ml) water
- Flavor & Color Magic:
- 1–2 teaspoons blue food gel coloring (adjust to desired shade)
- 1 teaspoon vanilla extract
- 1–2 tablespoons edible glitter (blue or silver)
- The Apple Core:
- 8 medium Granny Smith apples, thoroughly washed and dried
- Finishing Touches:
- 8 sturdy wooden skewers or candy apple sticks
Instructions
- Prep Your Apples:: First things first, get those apples ready! Give them a really good wash under hot water to remove any waxy coating. I usually scrub them with a clean sponge. Then, and this is crucial, dry them completely. Seriously, bone-dry. Any moisture will cause the candy to slide off, and that’s a sad sight, believe me. Insert a sturdy wooden skewer into the stem end of each apple, pushing it about halfway through. This is where I always double-check they’re secure; a wobbly apple is an accident waiting to happen!
- Whip Up the Candy Base:: In a heavy-bottomed saucepan, combine your granulated sugar, light corn syrup, and water. Stir gently just until the sugar is dissolved. This is important: once it starts boiling, don’t stir it! Stirring can cause sugar crystals to form, and then your beautiful candy will be grainy instead of glassy. Trust me, I learned that the hard way with a ruined batch. Attach your candy thermometer to the side of the pot, making sure it doesn’t touch the bottom.
- Boil to Perfection:: Bring the mixture to a boil over medium-high heat. Let it bubble away without stirring until your candy thermometer reaches 300-310°F (149-154°C), which is the hard crack stage. This takes patience, hon. While it’s boiling, I sometimes use a wet pastry brush to wipe down the sides of the pot, just to prevent any stray sugar crystals from messing things up. This step smells so sweet and warm!
- Add Color and Sparkle to Sweet Ocean Candy Apples:: Once the candy reaches temperature, immediately remove it from the heat. Stir in your blue food gel coloring and vanilla extract. Be quick but gentle. Then, sprinkle in your edible glitter and give it another swift stir. The candy will be hot, so be super careful here! This is where the magic really starts to happen, and you see that gorgeous ocean hue come to life. I always get a little giddy at this point.
- Dip and Dazzle:: Working quickly, tilt your saucepan to one side to create a deeper pool of candy. Take an apple by its skewer and dip it into the candy, rotating it to coat evenly. Lift it out, let any excess drip off back into the pot, and then place it on a parchment-lined baking sheet to set. I usually give it a quick little twirl to make sure it’s not puddling too much at the bottom. This is where things can get a little messy, but that’s part of the fun!
- Cool and Enjoy These Candy Apples:: Let the dipped apples cool completely on the parchment paper. This usually takes about 20-30 minutes, depending on your kitchen’s temperature. You’ll know they’re ready when the candy shell is completely hard and glassy. They should make a satisfying tap when you gently touch them. Once cool, they’re ready to be devoured! Honestly, the crunch is so satisfying, and that shimmer is just *chef’s kiss*.