Mini Candied Apples

You will need wooden skewers to hold the apples. If the caramel becomes too firm, reheat it over medium heat until it softens.

  • Yield: Makes 10 to 12
Mini Candied Apples

Source: Martha Stewart Weddings, Fall


  • Vegetable oil, cooking spray
  • 10 to 12 small lady apples, stemmed
  • 2 cups sugar
  • 3/4 cup light corn syrup


  1. Coat a rimmed baking sheet with cooking spray. Insert a 3 1/2-inch bamboo skewer into top of each apple. Set aside.

  2. Bring sugar, corn syrup, and 1 cup water to a boil in a small saucepan over medium-high heat. Cook until light amber and mixture registers 315 degrees.on a candy thermometer, 14 to 16 minutes. Immediately place pan into an ice-water bath. Remove, and let stand 2 minutes.

  3. Working with 1 apple at a time, dip into caramel, turning to coat completely and letting excess caramel drip back into pan (use a spoon to help with coating if needed). Transfer to prepared sheet; let cool completely. Candied apples can be stored in an airtight container in a cool, dry place up to 3 days.


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