| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 apples |
Ingredients
- 1 (14-ounce) package strawberry glaze
- 1 1/2 cups corn syrup
- 1 (3-ounce) box cherry gelatin dessert mix
- 1/2 cup hot water
- 6 Granny Smith apples, washed and dried
- 6 wooden candy apple sticks
- 1 cup chopped nuts
Instructions
- In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.
- Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.
- Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 641 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 13 g |
| Sugar | 104 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 88 mg |
Reviews
Do not be deterred by the negative reviews. I can tell you why it did not work for them. If you use regular apples from a grocery store, dunk them in boiling water for 1-2 seconds (no more or you will cook them) to remove the wax. The wax keeps the sugar from adhering to the apple. Problem solved!!!
Finally! Finally I have found a recipe for soft chewy red candy apples like we have at the fairs here in California! I am so excited, before this recipe all I could find were the recipes that heat the candy to hard crack state (above 290 degrees). These look and taste just like the ones I have grown up eating and don’t crack your teeth, yay!!!
I made them for the church kids tonite. And I didnt have any left I love this recipe!! It ROCKS!!
I tried to make this again and taking the sugestion of increasing the temp to 280-300 but the candy coating would never go over 215. It cooked for a long time but the gooey mess it made is still the same. Either way the kids think they are “bloody” apples and like them for their halloween party.
I love this recipe easy tasty and quick. Its so much fun to do as well.
After reading the other reviews and learning that you need to get this recipe to 280-300 degrees, I decided to go ahead with the recipe because of how unique it was. Big mistake and a waste of money. I stirred constantly for what seems like an hour. It reached about 275 and then scorched. It stuck great to apples but had scorched flavor. Stick with tradition candy apple recipes.
Don’t use this recipe. would not get hard . it ran off the apple so I left it cook longer, dip ped the apples now they are gummy and they all stuck to the parchment paper. This is terrilble and my grandchildren were looking forward to grammys candied apples. They didn;t like them. Going to use another one
It looked easy when Sandra Lee was cooking it on TV but I had a very hard time making the candy syrup stick to the apple.
I rated these apples a 3 because of the mistake in the recipe. The candy needs to be cooked to between 285-300 degrees not the 185-200 that the recipe stated. The candy will slide right off! The candy has a nice taste and is very easy to make once you realize the mistake.
this was terrible its not even like a candy apple. it tasted like cherry cough medicine.