Name: Striped Candy Apples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 medium-sized apples (Granny Smith or Honeycrisp); 4 wooden sticks; 1 cup granulated sugar; ½ cup light corn syrup; ¼ cup water; Optional: red gel food coloring for stripes

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Striped Candy Apples are a fun, festive treat I love making during fall, especially around Halloween or for fall fairs. The glossy, crisp candy coating with bright red stripes gives these apples an old-fashioned charm that looks as great as it tastes. I use tart apples like Granny Smith or sweet-tart ones like Honeycrisp for the perfect contrast to the sweet, crunchy shell.

Why You’ll Love This Recipe

I love this recipe because it combines the crunch of fresh apples with the satisfying snap of hard candy. The striped effect adds a playful twist, making them stand out on any dessert table. They’re easy to customize with food coloring or different finishes, and they’re always a hit with kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium-sized apples (Granny Smith or Honeycrisp)
4 wooden sticks
1 cup granulated sugar
½ cup light corn syrup
¼ cup water
Optional: red gel food coloring for stripes

Directions

I wash and thoroughly dry the apples to remove any wax. Then I insert a wooden stick into the top of each apple. I like to chill them in the fridge while I make the candy coating—it helps the coating set faster.
In a medium saucepan, I combine the sugar, corn syrup, and water over medium heat. I stir until the sugar dissolves, then stop stirring and bring the mixture to a boil.
I let it cook until it reaches 300°F (hard crack stage) on a candy thermometer—this usually takes about 15 minutes.
If I want red stripes, I add a few drops of red gel food coloring around the inside edge of the pan without stirring. When I dip the apples, it naturally creates the striped effect.
I carefully dip each apple into the hot candy, twirling to coat evenly and to let the red coloring swirl around. I let any excess drip off and place the apples onto a parchment-lined baking sheet to cool and harden.
Once the coating is completely set, I serve them fresh or wrap them for gifting.

Servings and timing

This recipe makes 4 candy apples. I spend about 10 minutes prepping and 15–20 minutes cooking and dipping, so they’re ready in around 30 minutes, plus cooling time.

Variations

I sometimes add cinnamon extract to the candy mixture for a spiced candy apple flavor.
For different looks, I swirl in other food colors or roll the dipped apples in sprinkles, crushed nuts, or edible glitter.
I use black gel coloring for a Halloween version or gold for a more elegant look.

storage/reheating

I store candy apples at room temperature in a cool, dry place for up to 2 days. I don’t refrigerate them, as the coating can get sticky. I avoid reheating—these are best made fresh and enjoyed within a day or two.

FAQs

Why isn’t the candy sticking to the apple?

If there’s wax or moisture on the apple, the candy won’t stick. I always wash, scrub, and dry the apples very well before dipping.

Do I need a candy thermometer?

Yes, for best results. The candy needs to reach 300°F (hard crack stage) to get that glassy, crunchy texture.

Can I use natural sweeteners instead of corn syrup?

Corn syrup helps prevent crystallization. I haven’t had success substituting it without changing the texture, so I stick with it for this recipe.

How do I get perfect stripes?

I don’t stir in the coloring—just dot it around the edge of the pan before dipping. The swirling motion as I dip creates natural stripes.

Can I make these in advance?

Yes, but I try to make them no more than one day ahead to keep the candy shell crisp and the apple fresh.

Conclusion

Striped Candy Apples are a classic treat with a beautiful twist, and I love how fun and festive they are to make. Whether I’m prepping for a party or just want to enjoy a nostalgic fall dessert, these apples always bring a smile—and that satisfying crunch I can’t resist.