These Candy Apple Lollipops have a crunchy candy coating with crisp Granny Smith apple on the insides. They’re a bite-sized treat that need to be on your menu this fall.
Confession: Fall isn’t my favorite season. I always assumed disliking fall was just a given, something everyone felt.
And maybe it’s because I was a little biased. I mean, when you grow up in Alaska, fall = winter is coming. And winter = cold darkness for the foreseeable future.
But it could also be because I never really submerged myself in fall foods (i.e. douse myself in pumpkin spice lattes, solely eat butternut squash, put cinnamon on my breakfast cereal, you know).
So this year I’m changing things up. I’m going to eat my way into liking fall! I may come out a few pounds heavier, but that’s just a risk I’m willing to take.
Starting with apples. Candy Apple Lollipops to be exact. I wanted to find a way that would enable you to enjoy candy apples: 1) without committing to a whole apple, 2) without accidentally pulling your mouth retainer out, and 3) that balance out the proportion of candy to apples.
But these sure gave me a run for my money! Here are some things that happened before I arrived at the perfect Candy Apple Lollipops:
- Realize that to make candy apples, I may need corn syrup (which, in addition to not being available here in Holland, is just not something I want to use).
- Learn you can use acid like lemon juice instead (success!)
- Candy coating refuses to stick to apples (because apples, as it turns out, are wet, and therefore dissolve sugar.)
- Increase temperature of said candy coating in the hopes that it will harden better. Notice brownish color of candy coating, decide to try a taste anyways, discover the worst taste known to man (i.e. very burned sugar). Proceed to spend next 10 minutes researching “best ways to discard of scalding hot sugar”.
- Create new batch, don’t burn sugar. Have the great idea to coat apples in cornstarch first so candy coating sticks. Candy coating sticks (success), taste is second worst known to man (back to the drawing board).
- Pat apples dry, coat in candy, immediately stick in the fridge to harden (getting closer).
- Chill apple balls in the freezer, dip in candy coating, set in freezer to harden….success! Brittle candy, juicy apples. Candy Apple Lollipops for the win.
Ingredients
- 6 granny smith apples
- 2 cups white sugar 400 g
- ½ cup water 120 mL
- ½ tsp red food coloring 2.5 mL
- 2 Tbsp lemon juice 30 mL
- Candy thermometer
Instructions
- Apples: Prepare a large bowl of water with a pinch of salt mixed into it. Peel each apple, then use a melon ball scooper to scoop ball shapes from each apple. Toss the apple balls into the bowl of water to prevent browning while you scoop the rest. When finished, pat dry with paper towels and set on a parchment paper-lined baking sheet. Stick a lollipop stick into each, then set in the freezer for 15 minutes.
- Candy: Meanwhile, prepare the candy coating. Add the sugar, water, food coloring, and lemon to a medium sauce pan over medium/high heat, stirring once to combine. Bring to a boil then reduce heat and continue cooking until a candy thermometer reads 300 to 310 degrees F, then remove from heat. This is the “hard crack” stage. Test that it has reached this stage by dropping a bit of the molten candy into a cup of cold water. It should become brittle and hard.
- Assemble: Working quickly, dip each apple pop into the candy and evenly coat (be careful not to touch the candy, it’s VERY hot). Set upright on a parchment paper-lined baking sheet. When finished coating the lollipops, pop them back in the freezer for a few minutes to fully set.
Christine Bason says
I love your recepie. Can you please tell me how far in advance can these apples be made? I need to make them for my son’s birthday party but I would like to prepare them as early as I can. Thanks!
Sarah says
Love the idea, Christine! I would probably do it a day or two in advance, then keep them in the fridge or freezer until right before you serve them (the juice from the apples has a tendency to melt the candy coating).
Heather Zapata says
Can I use caramel to coat them?
Sarah says
I haven’t personally tried this, but I don’t see why not! 😀
Hermese Davis says
I made these.. OMG my kids loved them. I wish I could leave a picture on here. The only issue I had was because of them being in the freezer there was a lot of juice during the setting time. Will definitely make again!!!
Sarah says
Aw I’m so happy to hear it, Hermese!! 😀 Happy apple season!
Darlene Williams-Brown says
Love this lollipop candy apple recipe…it’s a great idea for my grands, all 7! Thanks 🥰
Sarah says
So happy to hear it, Darlene! 😀
Alyson says
I burnt the sugar 🙄 but coated the apple pop anyway to see if it would work. Coated lovely came out of the fridge looking great but are starting to melt. Did this happen to you too or did I do something wrong?
Sarah says
Hi Alyson! Dangit, sorry to hear about the burnt sugar. It can be finicky! I prefer to put these in the freezer which keeps them from melting 😀
Faye shirley says
Made these and loved the look and taste!
However, once we removed them from the freezer, the candy started melting.
Any suggestions?
Sarah says
Hi Faye! Unfortunately they can melt a bit, depending on how watery your apples are. Best to be enjoyed soon after preparing them!
Tina says
Unfortunately, because the peel is gone, the liquid from the apples will melt the candy coating pretty quickly once it is out of the fridge/freezer. The same will happen with caramel. You can try lightly coating the apples with powdered sugar to help absorb some of the liquid. Not sure if that will help or not.
Sarah says
That’s a great idea! 😀
Carol Wynn says
What is the shelf life and storage suggestion, please?
Sarah says
I recommend keeping these in an airtight container in the freezer, then thaw just before serving! The liquid in the apples will cause the sugar to melt otherwise.
Andi says
I just tried doing this too! I didnt get far enough into it to solve the wetness. Yay! Thanks so much. The melon baller on the apples is just fun. ! I was told lemon juice would keep them from browning but it did not. Not enough anyways. I tried dipping a few in powdered sugar but it still didnt help.
They tasted so good but they sloughed off in a few hours.
Cant wait to try in the freezer!
Do u need to eat right away or can u keep frozen or keep on counter?
Sarah Bond says
I would keep them in the freezer to prevent them from getting too wet! Or eat them right away 😀