Candy Apples

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 apples
Level:
Easy

Ingredients
  • 1 (14-ounce) package strawberry glaze
  • 1 1/2 cups corn syrup
  • 1 (3-ounce) box cherry gelatin dessert mix
  • 1/2 cup hot water
  • 6 Granny Smith apples, washed and dried
  • 6 wooden candy apple sticks
  • 1 cup chopped nuts
Directions

In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.

Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.

Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.


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    I made them for the church kids tonite. And I didnt have any left I love this recipe!! It ROCKS!!
    I tried to make this again and taking the sugestion of increasing the temp to 280-300 but the candy coating would never go over 215. It cooked for a long time but the gooey mess it made is still the same. Either way the kids think they are "bloody" apples and like them for their halloween party.
    I love this recipe easy tasty and quick. Its so much fun to do as well.
    After reading the other reviews and learning that you need to get this recipe to 280-300 degrees, I decided to go ahead with the recipe because of how unique it was. Big mistake and a waste of money. I stirred constantly for what seems like an hour. It reached about 275 and then scorched. It stuck great to apples but had scorched flavor. Stick with tradition candy apple recipes.
    Don't use this recipe. would not get hard . it ran off the apple so I left it cook longer, dip ped the apples now they are gummy and they all stuck to the parchment paper. This is terrilble and my grandchildren were looking forward to grammys candied apples. They didn;t like them. Going to use another one
    It looked easy when Sandra Lee was cooking it on TV but I had a very hard time making the candy syrup stick to the apple.
    I rated these apples a 3 because of the mistake in the recipe. The candy needs to be cooked to between 285-300 degrees not the 185-200 that the recipe stated. The candy will slide right off! The candy has a nice taste and is very easy to make once you realize the mistake.
    this was terrible its not even like a candy apple. it tasted like cherry cough medicine.
    this reminded us of that horrible cherry medicine that my mother always tried to make me take.
    I'm eating an apple as I type... the candy is soooo good paired with a tart apple. MUST be cooked longer!!! 290-300 degrees otherwise too runny won't adhere to apples...(be careful about overcooking burnt sugar is icky!) VERY sticky! Not easy to make, I burned my finger...ouch!
    Use a candy thermometer and follow the instructions. I gradually increased the heat. Electric stove: start on Med or "5" and as sugar dissolves go up to 6, then 7, then 8 as the boil increases. Takes a while to get to 283 degrees but only a few minutes after that to get to 300. Let stand until bubbles are gone. Use parchment NOT wax paper.
    This is my first try at candy apples. The mixture did not set up. It took to long to make. I read other reviews and went to hard crack, still did not set up. Used the ice bath but no success. Paula Dean has a recipe that I will try. I would not recommend this to anyone. Sandra Lee failed on this recipe.
    Can't go wrong, great taste.
    This is almost easy enough for a cave man to do :) This is also my favorite yummy snack. Thank You Sandra.
     

     
    Franci
    I followed the recipe exactly and was having problems with the candy coating not sticking to the apples. The temperature listed in the recipe is not hot enough. I finally read the reviews for this recipe and found others having the same problem. As soon as I allowed the candy coating to get at least 216 degrees or higher the coating worked great. I also saw the episode where Sandra Lee demonstrated this recipe and the print out recipe is missing a key step that you put the coated apples immediately in an ice water bath to cool it down quickly and help the coating set faster. Good Luck!
    This was just a huge sticky mess that was horrible!! I will never make these again!!
    I spent 1 whole day trying to make these. The coating would not stay on. I checked other recipes & discovered that the temperature should have been 290 degrees- not 190. What a waste of my time.
    We tried this recipe and like all the others who tried this recipe... Candy did not stick to the apples. We cooked it longer to 250 degrees I think and finally they set up nicely. They tasted like gummy candy... we weren't impressed.
    this recipe turned out very bad!!
     
    it tasted like strawberry jello yet dident even get that thick. almost like water!!
    I just watched the episode where these were made I noticed upon reading the recipe online they left out a step aI watched her do. After dipping the apples in the sauce she dipped them in a bowl of cold water that had slivers of ice floating in it. It makes sense that this would harden it quickly. She did put nuts on a few first but she dipped them all. That would explain why these other reviews got soft results.
    I failed to read the other ratings before I made these. This mixture DOES NOT get hard. It just slides down the apples. It DOES taste good however, but is too drippy to use say as a dip on the table with fruit. DO NOT spend money for these ingrediants unless you truly want a dipping sauce. Pat, Forest Virginia
    this recipe is really good all you people out there a fan of sweets you have to try this dish
    We followed the directions very carefully, when the mixture was at the correct temperature we dipped the apples. Unfortunately, the syrup did not stick and all ran off. We then boiled longer and ended up with big glob of syrup that finally coated the apples but was too hard to even think of biting. It all ended up in the garbage! We were disappointed, this was part of holiday festivities and we had just seen the beautiful apples on TV the week before and were anxious! I actually thought this was too simple for making candy apples - guess it's back to the old fashioned method.
    This receipe is terrible! We followed the instructions exactly and nothing worked. The worst part was that we had guests over and tried to make the apples as part of the dessert, how embarassing. We kept dipping the apples over and over and the coating never hardened. The apples were expensive and we had to throw then away since we dipped them so many times in the hot liquid, they semi cooked and became soggy. I doubt I'll try any of her receipes again.
    We never even got it to stick to the apples.
    it was fantastic sara it just needed something else
    They were terrible. The kids hated them and they looked ridiculous.
    I almost didn't try these because of the other reviewers, but I had searched high and low for a candy apple recipe that produced a soft candy coating that you could actually bite into. These turn out as soft as caramel, but with all the red candy apple taste. My kids were ecstatic that they didn't have to break their teeth to bite into them. My only compleaint is that it really does take a long time to cook to get to the proper temp. And it will never reach the hard crack stage, and that's why we liked them. Also, the next time, I will place my finished apples on silpat, because they were hard to remove from the pan even when I greased it well. Here's a great recipe for hard candy apples that are better than the fair.
     

     
    2 cups water
     
    4 cups sugar
     
    1 1/3 cup light corn syrups
     
    4 drops lemon juice
     
    1 tsp red food coloring
     

     
    Combine all ingredients and cook on medium high until 300-310 degrees. Remove from heat ( i turn it down to low) and dip your clean, dried apples. Place on baking sheet sprayed with cooking spray. These are so good, that I sell them for $3 apiece for big apples.
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