Maple and apples are a classic combination on their own, but the other sugars and corn syrup are necessary to give the candy coating the perfect crackly crunch of an old-fashioned candy apple. Candy making can be finicky, so for best results, make this recipe on a cool, dry day. In the fall, bushels of farm-fresh apples are readily and economically available. This recipe is another way to put them to use besides pies and applesauce.
- Yield: 6 candied apples
- 1 tablespoon unsalted butter, plus more for the baking sheet
- 1 cup granulated sugar
- 1 cup (packed) light brown sugar
- ½ cup pure maple syrup
- ¼ cup light corn syrup
- Pinch of kosher salt
- 6 Granny Smith or other tart apples
- Line a baking sheet with a silicone baking mat or brush it with butter. In a medium saucepan, combine the granulated sugar, brown sugar, maple syrup, corn syrup, butter, and salt. Bring to a boil, without stirring, but gently shake the pan occasionally to make sure the sugar dissolves. Then stick in a candy thermometer and boil the syrup until it reaches 260°F. Immediately remove the pan from the heat and let it sit until the syrup thickens slightly, about 10 minutes.
- Stick a Popsicle stick or chopstick in the top of each apple, and when the syrup is thick enough to thickly coat, dip each apple in the syrup. Swirl it around and tilt the pan to make sure each apple is coated almost all the way to the top. Let cool on the prepared baking sheet until hardened.