Red Candy Apples
Red Candy Apples
Open in full-screen mode

Red Candy Apples

10 MIN
25 MIN



  1. Line a baking sheet with a silicone mat or parchment paper.
  2. In a saucepan, bring the water, corn syrup and sugar to a boil. Let boil, without stirring, until a candy thermometer reads 310°F (154°C).
  3. Remove from the heat and stir in the food colouring. Watch out for splattering.
  4. Tilt the saucepan slightly and dip the apples into the syrup one at a time, turning to coat. Let any excess syrup drip off. If the syrup thickens in the saucepan, gently reheat until fluid. Place the apples on the baking sheet and let cool completely at room temperature.


The candy apples will keep for 3 days in an airtight container.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.