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.
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.
- 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
- 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.