Name: Mini Candy Apple Lollipops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Mini Candy Apple Lollipops

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Sep 26, 2024

4.42 from 12 ratings

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30 minutes

Serves 25 lollipops

20 Comments

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If you need an easy and festive recipe to do with the kids, try these sweet and crunchy mini candy apple lollipops. They’re a bite-sized treat that looks impressive but is actually very simple to make.

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.

While I’m not a fall gal, I do love a good candy apple. But who wants to commit to an entire apple dipped in candy coating? You try to take a bite, and it ends up falling off the other side – frustrating!

Well, that’s why I developed this recipe for mini candy apple lollipops. The beauty of them is that they are small enough to eat in one bite. That means you get the perfect ratio of sweet candy to apple with every bite.

Reader rating

★★★★★

“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!!!” —Hermese

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Here’s what you’ll need

Apples: I prefer to use Granny Smith apples because they are tarter than other varieties. This makes for a nice contrast to the sweet candy.
Sugar and Water: To make the candy coating, you’ll need white sugar and water. I don’t recommend using any other type of sugar. Otherwise, the melting point will be different.
Food Coloring: For a festive flare, I like to add a few drops of red food coloring. This is totally optional, though.
Lemon Juice: This adds a slight tang and helps the candy to set.

You’ll need a candy thermometer

The key to making candy is knowing when the mixture reaches the correct temperature to set up. The only way to do this is with a candy thermometer.

Here’s how to make candy lollipops

Prepare The Apples: Peel each apple, then use a melon ball scooper to scoop ball shapes from each apple. Stick a lollipop stick into each, then set in the freezer for 15 minutes.
Make The Candy: Meanwhile, prepare the candy coating. Add the sugar, water, food coloring, and lemon to a medium saucepan over medium/high heat, stirring once to combine. Bring to a boil, then reduce heat. Continue cooking until a candy thermometer reads 300 to 310 degrees F, then remove from heat.
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.

sarah’s Tip

Toss the apple balls into a bowl of water mixed with salt to prevent browning while you scoop the rest. When finished, pat dry with paper towels and set on a parchment paper-lined baking sheet.

Why this recipe works

It uses lemon juice instead of corn syrup, which is healthier. Plus, the ingredients are easier to find in the store.
Keeping the temperature of the coating low helps to keep the flavor sweet, not burnt.
Use the freezer to finish setting the candy coating quickly and prevent it from sliding off the apples.

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Mini Candy Apple Lollipops

4.42 from 12 ratings

By: Sarah Bond

Prep: 15

Cook: 15

Total: 30

Servings: lollipops

If you need an easy and festive recipe to do with the kids, try these sweet and crunchy mini candy apple lollipops. They’re a bite-sized treat that looks impressive but is actually very simple to make. You'll definitely want to add them to all your party menus and seasonal bucket lists this fall!

Ingredients

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 saucepan over medium/high heat, stirring once to combine. Bring to a boil, then reduce heat. 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 into the freezer for a few minutes to fully set.

Notes

Storage: These will keep in the fridge for up to 1 week. I usually put them on a plate and then carefully place a plastic bag over the top of them.