Description
These Marbled Effect Candy Apples are a visually stunning twist on the classic treat, featuring a vibrant red and black marbled candy coating. Perfectly crisp apples are dipped in a homemade hard candy mixture and drizzled to create an artistic, glossy finish that hardens to a satisfying crunch. Great for parties, Halloween, or anytime you want a festive and fun dessert.
Ingredients
Scale
Apples
- 8 medium firm apples
- 8-10 lollipop sticks
Candy Coating
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- Red food coloring, a few drops
- Black food coloring, a few drops
- Parchment paper for lining the baking sheet
Instructions
- Prepare Apples: Wash and dry the apples thoroughly to remove any wax or residues. Insert a lollipop stick into each apple halfway through the stem to secure it firmly. Place the prepared apples on a baking sheet lined with parchment paper, ready for coating.
- Make Candy Mixture: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar has completely dissolved. Bring the mixture to a boil, and cook without stirring until the candy thermometer reads 300°F (hard crack stage), indicating the right consistency for candy coating.
- Cool and Color: Remove the saucepan from heat and allow the candy mixture to cool for a couple of minutes to avoid burning when coloring. Divide the mixture evenly into two heat-resistant bowls. Add several drops of red food coloring to one bowl, and black food coloring to the other. Stir each gently to combine thoroughly, creating bright, distinct colors.
- Marble Apples: Using spoons or small ladles, drizzle the colored candy mixtures over the apples in a random, alternating pattern to achieve the marbled effect. Work quickly so the candy is still fluid and flows into beautiful swirls. Allow any excess candy to drip off the apples onto the parchment.
- Let Harden: Leave the candy-coated apples at room temperature on the parchment-lined baking sheet. Let them sit undisturbed for 30 to 45 minutes, or until the candy coating has fully hardened to a firm, glossy finish ready to enjoy.
Notes
- Use firm apples such as Granny Smith or Fuji for the best texture and flavor contrast with the candy coating.
- Make sure to use a candy thermometer to accurately reach the hard crack stage (300°F) for a perfect candy shell.
- Be cautious when handling hot sugar syrup as it can cause severe burns.
- Work quickly during the coloring and drizzling steps since the candy hardens fast once off the heat.
- Store candy apples at room temperature and consume within 1-2 days for best freshness and crunch.
