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Spooky Candy Apples

By Chef Brendan Schiering


6 medium-sized Honey Crisp apples

¼ cup light corn syrup

2 cups cane sugar

1 gal ¾ cup water, divided into 1 gal and ¾

½ teaspoon red food coloring

6 skewers/sticks 8”

Chef Brendan's Instructions:

1. Optional (if apples were purchased from a super market and contain wax): place 1 gal of water into a pot and bring to a boil. Dip each apple in the boiling water for 1-2 seconds to remove the wax from the surface. Chill.

2. Place apples on a cutting board stem side up, place skewer directly down the center of the apple.

3. In a small saucepan, combine corn syrup, cane sugar, and ¾ water. Bring mixture up to a boil.

4. Once mixture has come up to a boil, slightly decrease heat so that the mixture is just barely boiling. Add food coloring and mix liquid. (If there mixture is splashing immensely on the sides of the pot, use a pastry brush dipped in water to remove the drippings from the walls of the pan to prevent crystallization.)

5. Cook mixture for approximately 10-15 minutes. Using a candy thermometer, the mixture should be approximately 300 degrees F.

6. Once mixture has hit 300 degrees F, turn down the heat to low.

7. Slightly tilt the sauce pan and carefully submerge apple into the mixture- one at a time. Rotate the apple so that it is evenly coated in the sugar mixture. Twirl apple to remove any excess drippings and place onto a sheet pan lined with a silicone mat (alternatively can use a sheet tray, lined with parchment paper that has had cooking spray applied to it).

8. Allow apples to cool for 3-5 minutes while sugar hardens.

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