These honey candy apples feature a natural, glossy red coating and a delightful crunch with every bite. The sweetness of honey perfectly balances the tartness of the apple, making these a healthier alternative to traditional candy apples and ideal for a festive treat.
Yield:
6-8 candy apples
Ingredients:
For the Candy Coating:
- 1 1/2 cups granulated sugar
- 1 cup honey
- 1/2 cup water
- 1/2 teaspoon natural red food coloring gel (optional for a bright red color)
For the Apples:
- 6-8 medium apples (Granny Smith or Honeycrisp recommended)
- Wooden sticks (popsicle sticks or craft sticks)
- Parchment paper or silicone baking mat
Instructions:
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Prepare the Apples: Wash and dry the apples thoroughly to remove any wax coating, ensuring the candy sticks well. Insert a wooden stick firmly into the top of each apple. Place the apples on a parchment-lined baking sheet.
Personal Tip: Dry apples help the candy coating stick perfectly without sliding off. -
Make the Candy Coating: In a heavy-bottomed saucepan, combine the sugar, honey, and water. Heat over medium-high, stirring occasionally until sugar dissolves. Once the mixture begins to boil, insert a candy thermometer and continue cooking without stirring until it reaches 300°F (150°C). A smaller heavy-bottomed sauce pan works better for dipping the apples later.
Personal Tip: Use a candy thermometer to avoid overcooking; honey can scorch at high heat. -
Add Food Coloring: When the candy reaches 300°F, remove the saucepan from heat. Add the red food coloring and swirl the pan gently to mix without stirring.
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Dip the Apples: Working quickly, hold each apple by the stick and dip it into the hot candy mixture, tilting the pan slightly for easier coating. Lift the apple and allow excess candy to drip back into the pan, then place it on the prepared baking sheet to set.
Personal Tip: Tilting the pan makes it easier to dip, especially as the mixture starts to cool. -
Let the Candy Apples Set: Allow the candy apples to cool and harden completely at room temperature, about 15-20 minutes.
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Serve or Store: Enjoy immediately or wrap each apple in cellophane or wax paper for gifting. Store any leftovers in a cool, dry place for up to two days.
Why Use Honey Instead of Corn Syrup?
Honey is a natural substitute for corn syrup, adding a subtle floral sweetness while preventing crystallization, which keeps the candy coating smooth and glossy. Here’s why honey works well:
- Prevents Crystallization: Honey’s natural sugars, glucose and fructose, inhibit crystallization for a smooth finish.
- Consistency: Cooking honey to 300°F (150°C) achieves the ideal hard-crack stage, creating a crisp, candy coating.
- Flavor: Honey’s natural sweetness and complexity add depth without overpowering the apple.
Tips for Success:
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Best Apples for Candy Apples:
Choose tart apples like Granny Smith for a balanced flavor. Their firm, crisp texture stands up well to the candy coating. -
Temperature Control:
Use a candy thermometer to reach 300°F. This ensures the coating will set firmly. Under-cooking can result in a soft, runny candy. -
Dry Thoroughly Before Dipping:
Make sure apples are completely dry to help the candy adhere without sliding. -
Packaging for Gifting:
Wrap each candy apple in cellophane or wax paper once fully set, twisting tightly around the stick and securing with a ribbon. This keeps them fresh and ready for individual treats.
A Little More Information About This Honey Candy Apple Recipe:
These honey candy apples have a beautiful, glossy appearance, striking the perfect balance of sweet and tart. Honey gives the coating a subtle flavor and a slightly softer texture than corn syrup, making each bite deliciously satisfying. This natural twist on candy apples is fun to make and ideal for special events!
Nutritional Information (Per Serving):
Calories: 230, Protein: 0g, Carbohydrates: 56g, Fiber: 3g, Net Carbohydrates: 53g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Sugars: 48g, Glycemic Index: High