There is something about bite-sized foods that I just LOVE!
Especially when it’s something as adorable & delicious as these Mini Candy Apples!
You can also use this Candy Apple recipe for regular sized Candy apples as well if you would prefer!
I used pretty paper straws, cut in half for each of the ‘stems’ on the mini apples!
I have read that one of the issues with making Mini Candy apples was that the candy coating had a problem sticking to the outside of the bite-sized balls, since there was only a very small amount of actual ‘skin’.
I found a method around that problem!
Once you pat dry the apple balls to take most of the juice out, you dip them into the candy coating and immediately dunk them in a cup of ICE COLD water (above), which instantly hardens the candy coating!
Then place them on a cookie sheet lined with wax paper.
So pretty and perfect!
Great for a party!
Mini Candy Apples!
Ingredients
- 4 extra large full size apples this made 25 minis
- a melon baller to scoop out the balls of apple
- wax paper
- sticks/straws
- 1 1/2 Cups granulated sugar
- 1/2 cup karo light corn syrup
- 1/2 cup water
- Food coloring i used Red ANY color will work!
- Candy thermometer
- Candy or cookie crumbs optional to decorate
Instructions
- First choose Large but firm tart apples work BEST and are better for candy apples.I choose Gala for these but I think I will do Granny smith next time for more of a tartness to compliment the sweet of the candy coating. Fugi apples would be a great pick too because they are firm and not too sweet. Use the Melon Baller to take balls out of the apples, then place a stick in each, pushing down all the way but not breaking through the skin.at the bottom
- Line a large cookie sheet with the wax paper and spray with non-stick cooking spray
- In a small saucepan, add the sugar, corn syrup, 2 teaspoons of food coloring and water cook on med-high stirring until it comes to a boil. When it comes to a boil do not stir anymore put your candy thermometor in and cook it until it get’s to 302 degrees Fahrenheit.
- Now take an apple ball and tip the saucepan while turning the apple to fully coat.
- After each ball is coated with the candy, place them on the greased, wax lined paper
- If you chose to use candy/ cookie crumbs to decorate, dip the bottoms now while the candy is still hot on the apple ball
- Working quickly is important so the hot candy doesn’t cool to much
- Store at room temp
- ENJOY!
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