cover candy applesThese colorful candy apples were as an experiment that were so fun to make. Brynn and I want to share with you how to make these vibrant treats any color you want. I had to purchase the white food coloring at The Bulk Barn for the pastel color shades she wanted. These candy apples are hard shell like the original red candy apples.

Green Apples

I chose smaller green apples to cover in the hard candy shell. The first and most inportant step in candy apple making is ensuring the sugar meets the hard crack point which is 302F. so to make sure that this happened I used a thermometer.

boiling sugar

Then I immediately added in the white food coloring. after stiring it in I dipped a few of the apples the mixed in the pink food coloring for a nice soft pastel pink color. I dipped and splattered some apples then added a bit of blue food coloring to make the purple color you see here.

Coating Apples in sugar

Brynn and I were experimenting with colors and sprinkles and as you can see i think there turned out pretty good. These Colorful Candy Apples can be made in any colors you want. We may try some more with Halloween colors later on this month.

Go ahead give them a try its easier then you think..


  • 6 medium to small granny smith apples (any apple will work though), washed, dried and stems removed
  • 3 cups granulated sugar
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1/4 tsp flavoring (we used strawberry)
  • 2 tbsp bright white soft gel food color, plus 2-3 additional colors of choice
  • You will also need:
  • A Cookie Sheet
  • Heavy pot
  • A Thermometer (preferably a candy thermometer)


Spray your cookie sheet with a non-stick spray and set aside.   In a pot, mix together the sugar, corn syrup and water over medium heat.  Have your candy thermometer inserted but make sure the tip is not touching the bottom of your pot.  Bring to a boil.  After reaching a boil, let it continue to boil until it reaches 302 degrees on your candy thermometer.  This process can take up to 20 minutes or so and there is no need to stir it but let just this mixture boil.

When it reaches the hard crack stage (302 degrees) remove from heat immediately  and stir in the flavoring.  Work quickly as this mixture will cool fast and you need it hot to easily cover the apples.

Quickly add your white paste and stir well.  Next add whatever color you have chosen for your apples and stir until well blended and then start to dip your apples. Tilt your pot a little to help easily cover your apples.  Let the excess candy mixture drip a little and then place the apples on the cookie sheet sprayed with Non stick spray

Now, even though this mixture is hot, it will cool quickly and the apples will be ready to eat within minutes.

These apples will keep for about 2-3 days but don’t refrigerate as they will lose their dry hardness.

This recipe is adapted from Kelly’s Recipe at Just a Taste

Candy Apples



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