Treat of the Week: Candy Apples

Halloween is just a couple of days away.  This seems like the perfect time to bring you candy apples as the Treat of the Week.  I was a child in the period before all of the candy scares (which, by the way, are mostly myth).  My trick or treat bag almost always included homemade popcorn balls, rice krispy treats, and apples.


Candy apples have been a Halloween staple for many years.  I enjoy all of the varieties, but on a big apple you can only reasonably expect to enjoy one variety at a time.  We have solved that problem by making ours in mini form.  You can enjoy these bite size versions and get a little of all of your favorites.

savour… candy coating

Get the rest after the jump…

Mini Candy Apples


Before you start:

Because the apple balls have no skin on them they produce a great deal of juice.  Therefore, it is imperative that you dip them in lemon juice solution and allow them several hours to dry out before dipping.

Sugar at very high temperatures can cause serious burns.  Be very careful and have your area staged before beginning.

It is not necessary to make the apple balls.  This topping is simple to make and perfect for a whole apple with the skin intact.

What you will need:

  • Skewers
  • Melon baller
  • Parchment paper
  • Candy thermometer
  • Heat resistant pastry brush

The ingredients:

  • Firm apples
  • Cinnamon disks
  • Hard caramel candies
  • Water
  • Melting chocolate
  • Topping of your choice
  • Solution of 1 part lemon juice to 2 parts water

The method:

  1. If making mini candy apples, peel apples and use melon baller to scoop out apple balls.
  2. Dip apple balls in lemon juice solution. Allow them to dry on a wire rack for several hours.
  3. Insert skewers into apples.
  4. Line baking sheet with parchment paper and place it nearby.
  5. In a heavy saucepan, equipped with a candy thermometer, combine 1 1/2 cups hard candies and 3 tablespoons of water.
  6. Heat the candies over medium high heat until it reaches 300 degrees. 
  7. Brush the sides with the pastry brush and a little water as needed to prevent crystallization.
  8. Blot apple ball with paper towel just before dipping into hot candy.  Spin stick slowly to make sure candy is evenly distributed.
  9. Place candy on parchment paper.
  10. When candy coating is cool coat bottom in dipping chocolate. 
  11. Before chocolate hardens dip in other toppings as desired.
  12. Place on parchment to cool.