Marbled Effect Candy Apples (Printable Version)

Beautifully swirled candy coating on crisp apples creates stunning marbled dessert treats perfect for any occasion.

# What You'll Need:

→ Apples

01 - 8 medium apples, washed and thoroughly dried
02 - 8 sturdy wooden sticks

→ Candy Coating

03 - 2 cups granulated sugar
04 - 3/4 cup water
05 - 1/2 cup light corn syrup
06 - 1/2 tsp vanilla extract
07 - Red gel food coloring
08 - Blue gel food coloring
09 - White gel food coloring

# How To Make It:

01 - Line a large baking sheet with parchment paper or a silicone mat. Insert a wooden stick firmly into the stem end of each apple, ensuring it's securely anchored.
02 - In a heavy-bottomed saucepan, combine granulated sugar, water, and light corn syrup. Place over medium heat, stirring continuously until all sugar crystals have completely dissolved.
03 - Increase heat to high and bring mixture to a rolling boil without stirring. Attach a candy thermometer and cook until syrup reaches precisely 300°F, the hard crack stage. Remove from heat immediately.
04 - Stir in vanilla extract if desired. Working rapidly, add several drops each of red, blue, and white gel food colorings. Gently swirl with a wooden skewer to create visible streaks—do not fully incorporate for optimal marbling.
05 - Holding apples by the sticks, dip each apple individually into the hot candy syrup. Rotate continuously to ensure even coating while preserving the swirled pattern. Allow excess syrup to drip off for 5-10 seconds.
06 - Place coated apples on the prepared baking sheet. Briefly swirl syrup between dips to maintain marbling effect. Let apples cool completely at room temperature until candy shell is fully hardened, approximately 15 minutes.

# Expert Advice:

01 -
  • These look like you spent hours in a professional kitchen but they come together in about 40 minutes
  • The marbled effect means every apple is uniquely gorgeous like edible art
  • They stay crisp for a whole day so you can make them ahead for gatherings
02 -
  • Any moisture on the apples will cause the candy to seize and turn grainy so dry them thoroughly with a clean towel before dipping
  • Once the syrup hits 300 degrees it becomes dangerously hot so work carefully and keep children away from the stove during this step
  • If the syrup starts getting too thick to dip, place it over the lowest heat setting just until it loosens up again
03 -
  • Warm your apples slightly in the oven for 5 minutes before dipping to help the candy adhere better and reduce those frustrating bare spots where the coating slides off
  • Work in a warm kitchen because cold drafts can cause the sugar to set too fast while you are still dipping

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