Hey there, dessert lovers! Jason Griffith here, and today we’re taking a delightful trip down memory lane with a true classic: Vintage Candied Apples. There’s something undeniably enchanting about these glossy, ruby-red apples on a stick. They evoke images of crisp autumn air, bustling fall festivals, and the magic of Halloween. While caramel apples often steal the spotlight these days, the hard, crackly candy apple holds a special place in my heart – it’s the original, iconic treat!

Why I Love This Recipe

Making vintage candied apples is more than just a recipe; it’s an experience. I love how this simple combination of tart apple and sweet, hard candy coating creates such a satisfying contrast. Unlike caramel apples, which are soft and chewy, candied apples offer that satisfying CRACK when you bite into them, followed by the juicy crispness of the apple. It’s a bit of a culinary art form, requiring precision and patience, but the result is absolutely worth it. These aren’t just desserts; they’re conversation starters, perfect for parties, holiday gatherings, or simply bringing a touch of old-fashioned charm into your home. Plus, their vibrant red color makes them incredibly festive and appealing.

The History of the Candy Apple

Did you know that the classic red candy apple has been around for over a century? According to legend, William W. Kolb, a confectioner from Newark, New Jersey, invented them in 1908. He was experimenting with red cinnamon candies for Christmas and dipped some apples into the mixture, putting them in his shop window for display. They were an instant hit, selling for just 5 cents each! Soon, these delicious treats were being sold at circuses, fairs, and candy shops nationwide, quickly becoming a beloved autumn staple, especially associated with Halloween. It’s fascinating how a simple experiment led to such an enduring tradition.

Ingredients

To make these beautifully glossy vintage candied apples, you’ll need a few key ingredients and a crucial piece of equipment:

• 6 medium-sized tart apples (such as Granny Smith or Fuji), thoroughly washed and dried
• 6 wooden skewers or sturdy popsicle sticks
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup water
• 1 teaspoon red food coloring (gel food coloring works best for vibrant color)
• 1/2 teaspoon cinnamon extract or 10-12 cinnamon hard candies (crushed, if using)
• Optional: A pinch of cream of tartar (helps prevent crystallization)

Swaps and Notes

• Apples: Granny Smith apples are my top choice because their tartness provides a perfect balance to the sweet candy coating. Firm, crisp apples are essential. Make sure they are very well washed and dried to remove any natural wax coating, which can prevent the candy from sticking. You can dip them in boiling water for 10 seconds and then dry thoroughly to help with this.
• Corn Syrup: Light corn syrup is crucial here; it helps prevent the sugar from crystallizing and gives the candy its characteristic smooth, glossy finish.
• Food Coloring: Gel food coloring delivers a much richer, deeper red than liquid food coloring. Adjust to your desired vibrancy.
• Cinnamon Flavor: Cinnamon extract provides a clear red candy, while crushed cinnamon hard candies will give a more intense flavor but might leave tiny speckles in the coating.
• Candy Thermometer: This is non-negotiable for success. Accuracy is key in candy making. Ensure your thermometer is calibrated by testing it in boiling water (it should read 212°F or 100°C).

Steps for the Recipe

Making candied apples requires precision and working quickly, so have all your ingredients and equipment ready before you start.

1. Prepare Apples: Wash and thoroughly dry your apples. This is critical as any moisture or wax will prevent the candy from sticking. Insert a wooden skewer firmly into the stem end of each apple, pushing it about halfway through. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Combine Ingredients (Except Color/Flavor): In a heavy-bottomed saucepan (this is important for even heating), combine the granulated sugar, light corn syrup, and water. If using, add a pinch of cream of tartar.
3. Heat and Dissolve Sugar: Place the saucepan over medium-high heat. Stir constantly until the sugar completely dissolves. This is crucial to prevent crystallization. Once the sugar is dissolved and the mixture comes to a boil, stop stirring.
4. Cook to Hard Crack Stage: Clip your candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Continue to boil the syrup without stirring. Periodically, use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan (this also prevents crystallization). Cook until the thermometer reaches 300-310°F (149-154°C). This is the “hard crack” stage. If using cinnamon hard candies, add them and stir gently once the mixture hits about 250°F.
5. Add Color and Flavor: Once the syrup reaches the hard crack stage, immediately remove the pan from the heat. Carefully stir in the red food coloring and cinnamon extract (if using). Work quickly but carefully, as the candy will begin to cool and thicken.
6. Dip the Apples: Tilt the saucepan to one side to create a deeper pool of candy. Hold an apple by its stick and quickly dip it into the hot candy, rotating it to coat evenly. Lift the apple out, letting any excess candy drip back into the pan. You can gently scrape the bottom of the apple against the rim of the pot to remove drips.
7. Cool: Place the coated apples on your prepared baking sheet. Allow them to cool completely at room temperature, which will take about 15-30 minutes, until the candy is fully hardened and brittle.

Tips for Success

• Prep is Key: Have everything ready and laid out before you start. Candy making moves fast!
• Use a Heavy-Bottomed Pot: This distributes heat more evenly and helps prevent burning.
• Cleanliness: Sugar crystals are the enemy of smooth candy. Ensure your pot is clean, don’t stir once boiling, and use that wet pastry brush.
• Patience with Temperature: The syrup might seem to hover at lower temperatures for a while, but it will rapidly rise once most of the water has evaporated. Watch your thermometer closely, especially in the higher temperature ranges.
• Humidity Matters: High humidity can make it difficult for candied apples to set properly and can cause them to become sticky later. Try to make them on a low-humidity day if possible.
• Work Quickly: The candy hardens as it cools, so dip your apples efficiently. If the candy in the pot gets too thick to work with, you can briefly reheat it over very low heat to make it pliable again.

Serving Suggestions and Pairings

Vintage Candied Apples are a delightful treat on their own, but here are some ideas for serving them:

• Simple Presentation: Arrange them upright on a platter for a stunning visual display.
• Mini Apples: Use smaller apples for a more manageable serving size, especially for kids.
• Fall Festival Theme: Serve them alongside other autumn favorites like pumpkin pie or spiced donuts.
• Hot Beverages: Pair them with a warm mug of hot apple cider or a cozy hot chocolate.
• Refreshing Drink: For a lighter pairing, a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days would be a lovely contrast.

Storage and Leftover Tips

Candied apples are best enjoyed within 24 hours of making them, as the hard candy coating can start to become sticky due to moisture in the air over time.

Store them individually wrapped in cellophane bags or wax paper at room temperature. Avoid refrigerating them, as this can cause the candy to “sweat” and become tacky. If you have any leftover candy syrup in the pot, you can pour it onto a parchment-lined baking sheet, let it cool and harden, then break it into pieces for a homemade hard candy treat!

More Recipes You Will Love

If you enjoy making festive and fun treats, here are some other recipes you might like:

• For another whimsical and crowd-plepleasing dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you’re a fan of rich, indulgent sweets, you’ll love These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• For the ultimate classic brownie that’s always a hit, check out The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot).
• And if you’re into no-bake desserts, my This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist is a cool, minty treat.

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Final Thoughts

There’s something truly magical about these Vintage Candied Apples. They’re a nod to simpler times and a delightful way to celebrate the flavors of the season. While they take a little bit of care and attention, the payoff is a beautiful, delicious, and deeply satisfying treat that will surely bring smiles to faces of all ages.

I hope you have fun making these! Let me know in the comments below if you try this recipe, and what your favorite fall treats are. I always love hearing from you! Happy candying!