Candy Apples Without Corn Syrup

Name: Candy Apples Without Corn Syrup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups granulated sugar; 1 cup water; 1 teaspoon vinegar; Red or food coloring (optional); 6 medium apples (Granny Smith or Red Delicious); 6 wooden sticks

Highlighted under: Sweet Baking Inspiration

I love making candy apples, especially when I can enjoy them without relying on corn syrup. This recipe is perfect for anyone wanting to make this classic treat with a natural sweetness. The combination of sugar and water creates a beautiful, glossy finish, while the apples maintain that crisp bite we all adore. Plus, it’s incredibly fun to customize with various toppings. You’ll be surprised by how quickly these come together, making them ideal for parties or family gatherings. Trust me, this nostalgic treat is sure to impress!

Created by

Victoria Hall

Last updated on 2026-01-24T12:15:35.150Z

When I first made candy apples without corn syrup, I was pleasantly surprised by how simple the process was. I experimented with different types of apples, and my favorites ended up being tart Granny Smiths, which balanced perfectly with the sugary coating. The transparent glaze looked just like those seen at fairs, and the process was much more rewarding than I anticipated!

One essential tip I learned is to ensure your apples are completely dry before dipping them into the syrup. Washing them is fine, but if you don’t dry them thoroughly, the coating can slide off. This simple step can save you a lot of frustration and ensures a perfect candy finish every time!

Why You Will Love This Recipe
No corn syrup means a more natural sweetness.
Customizable with a variety of toppings.
Perfectly glossy finish that stands out at any gathering.

Preparing Your Apples

The quality of your apples is essential for successful candy coating. Choosing crisp apples like Granny Smith or Red Delicious ensures they maintain their texture, providing a satisfying crunch with each bite. If you're feeling adventurous, consider trying Fuji or Honeycrisp for a sweeter flavor profile. No matter your choice, be sure to select apples that are firm and unblemished to avoid any unexpected soft spots after coating.

Proper preparation is key to achieving a smooth candy finish. After washing the apples to remove wax, thoroughly drying them prevents moisture from interfering with the candy coating. A dry surface allows the syrup to adhere better, resulting in a glassy, attractive finish. You can also chill the apples in the refrigerator for about 30 minutes before coating to help the candy set more quickly once dipped.

Crafting the Candy Coating

The vinegar in the candy coating serves an important role beyond flavor; it helps prevent crystallization of the sugar, ensuring a smoother texture. Make sure to monitor the mixture closely once it begins to boil. A candy thermometer is a must-have tool here; aim for the hard crack stage at 300°F (149°C) for the ideal consistency. If you don’t have a thermometer, you'll know you're close when the bubbles have become larger and the syrup starts to look glossy.

To achieve that signature shiny finish, don't stir the mixture after it starts boiling. This could cause sugar crystals to form, leading to a gritty texture. If you're adding food coloring, be cautious not to add too much. Just a few drops can create a vibrant hue without compromising the syrup's integrity. Be prepared to work quickly after the mixture reaches temperature, as the candy will start to harden once it cools.

Ingredients

For the Candy Coating

2 cups granulated sugar
1 cup water
1 teaspoon vinegar
Red or food coloring (optional)

For the Apples

6 medium apples (Granny Smith or Red Delicious)
6 wooden sticks

Toppings (Optional)

Instructions

Prepare the Apples

Wash the apples thoroughly under cold water to remove any wax. Pat them dry with a clean towel. Insert a wooden stick into the stem end of each apple, pushing it in about halfway.

Make the Candy Coating

In a medium saucepan, combine the sugar, water, and vinegar. Stir over low heat until the sugar dissolves, then increase the heat to medium-high, bringing the mixture to a boil. Do not stir once it starts boiling. If desired, add a few drops of food coloring.

Check the Temperature

Use a candy thermometer to check the mixture. Remove it from heat when it reaches 300°F (hard crack stage).

Coat the Apples

Quickly dip each apple into the hot syrup, turning to coat evenly. Allow excess syrup to drip off and place the apples on a parchment-lined tray to cool.

Enjoy!

Pro Tips

For added flavor, consider rolling the coated apples in crushed nuts or sprinkles before the candy cools. This adds a delightful crunch and enhances the sweetness.

Troubleshooting Tips

If the candy coating doesn’t properly adhere to the apples, it might be due to residual moisture on the apple's surface. Ensuring the apples are completely dry helps to create a perfect coating. If the syrup starts to crystallize while boiling, you can add a touch more water and return it to heat briefly, but be careful to keep the temperature consistent by not stirring.

For a less sweet candy, consider reducing the sugar slightly or substituting part of the granulated sugar with finely ground nuts or even crushed graham crackers for a different flavor profile. This adjustment can also help with texture if you're looking for something a little less traditional.

Storage and Serving Suggestions

Once the candy apples have completely cooled, it's best to serve them the same day for optimal taste and texture. However, if you need to store them, keep them in a cool, dry place. Wrapping each apple in parchment paper or placing them in a single layer in a box can help prevent them from sticking together. Avoid refrigerating them, as cold temperatures can cause the candy coating to become sticky.

These candy apples are not just for enjoying as is; feel free to experiment with toppings after the initial coating! Chopped nuts, sprinkles, or a drizzle of melted chocolate can elevate not just the flavor but also the presentation. If you're hosting a party, set up a candy apple station where guests can personalize their toppings, adding a delightful touch to any gathering.

Questions About Recipes

→ Can I use other types of apples?

Absolutely! Different apples will give you varying levels of sweetness and tartness. I recommend trying Fuji or Honeycrisp for a sweeter option.

→ Is it necessary to use a candy thermometer?

While it makes the process easier, you can also test the syrup by dropping a small amount into cold water. If it hardens quickly, it's ready.

→ How should I store leftover candy apples?

Store them in a cool, dry place on parchment paper. They are best enjoyed within a day or two of making them.

→ Can I double the recipe?

Yes, you can easily double the quantities, but you may need to use a larger pot for the syrup.