Marbled Effect Candy Apples (Printable)
Crisp apples coated with a glossy, swirling candy shell for a colorful and festive treat.
# What You Need:
→ Apples
01 - 8 medium apples (Granny Smith or Fuji), washed and thoroughly dried
02 - 8 sturdy wooden sticks
→ Candy Coating
03 - 2 cups granulated sugar
04 - 3/4 cup water
05 - 1/2 cup light corn syrup
06 - 1/2 teaspoon vanilla extract
07 - Red gel food coloring
08 - Blue gel food coloring
09 - White gel food coloring
# How To Make It:
01 - Line a large baking sheet with parchment paper or a silicone mat. Press a wooden stick firmly into the stem end of each apple until secure.
02 - In a heavy-bottomed saucepan, combine sugar, water, and corn syrup. Stir continuously over medium heat until the sugar completely dissolves and the mixture is clear.
03 - Increase heat to high and bring to a rolling boil. Stop stirring and cook until a candy thermometer reads 300°F. Remove from heat immediately when temperature is reached.
04 - Stir in vanilla extract if using. Quickly add several drops of red, blue, and white gel food colorings. Gently swirl with a wooden skewer just enough to create visible streaks—do not fully incorporate.
05 - Hold an apple by the stick and dip it into the hot syrup, rotating to coat completely. Lift and allow excess syrup to drip off for 2-3 seconds, then place on the prepared baking sheet.
06 - Repeat with remaining apples. Swirl the syrup briefly between each dip to refresh the marbled pattern. Work quickly before the syrup thickens.
07 - Let the apples sit undisturbed at room temperature for 15-20 minutes until the candy shell is completely hard and glossy. Serve immediately or store at room temperature up to 24 hours.
# Expert Suggestions:
01 -
- These showstopping apples look like you spent hours on them, but the marbling technique takes literally seconds and forgives imperfect swirling
- The contrast between that snap of glossy candy and the crisp tart apple underneath is honestly addictive
02 -
- Moisture is your enemy here, so wash and thoroughly dry your apples before inserting sticks
- The candy hardens fast, so have everything prepped and work quickly once you add the coloring
03 -
- Room temperature apples work better than cold ones straight from the fridge
- Tilt the pan slightly when dipping to get deeper coverage on the lower half of each apple