Candy Apple Recipe Without Corn Syrup
This no corn syrup candy apple recipe delivers a glossy, glass-like red shell with the perfect crisp crack. You only need sugar, water, gel food colouring, and firm apples. The key is dissolving the sugar completely before boiling and cooking it to the hard-crack stage at 300°F (150°C). The result tastes cleaner, sets harder, and looks beautifully clear compared to traditional corn syrup versions. Best enjoyed the same day for maximum crunch.
Ingredients
- 4 to 6 firm apples (Granny Smith recommended)
- 300g (1½ cups) caster sugar
- 120ml (½ cup) cold water
- Red gel food colouring (a few drops)
- Lollipop sticks, Popsicle sticks, or chopsticks
Instructions
- Spear each dry apple halfway through with a stick. Line a tray with parchment paper.
- Combine sugar and water in a saucepan over medium-low heat. Stir constantly.
- When mostly dissolved, add red gel colouring and keep stirring.
- Once completely clear, stop stirring the moment simmering begins.
- Brush down the inside pan walls with a wet pastry brush.
- Cook undisturbed to 300°F / 150°C (hard-crack stage), about 10 minutes.
- Remove from heat. Tilt pan, dip each apple, and rotate for even coating.
- Place on parchment and leave to harden for 2 to 3 minutes.
Video
Notes
No caster sugar? Granulated works fine. Just dissolve it fully and slowly.
No thermometer? Use the iced water snap test.
Storage: Room temperature, same day. Not the fridge.
No thermometer? Use the iced water snap test.
Storage: Room temperature, same day. Not the fridge.