Apple cider adds a fun twist to a classic fall dessert to make with kids - candy apples!
Meg van der Kruik
Traditions... that’s what the holidays are all about right? One of my family’s favorite holidays is Halloween and this year we added a new tradition to our annual line up, making homemade cider spiced candy apples! To be honest, I have always shied away from making candy apples because they intimidated me a bit. I had no idea how approachable the process was and how much fun the kids and I would have making them together.
Kash gathered small sticks from our yard and Todd carved down one end on each of them so that they would easily slide into the apples. The kids watched as I turned sugar and cider into molten candy on the stove top and of course we were all mesmerized as I enrobed our favorite Stemilt apples in irresistible cider spiced candy shells. Watching the molten candy drip down the apples is just hypnotic!
When it came to serving the apples I ultimately decided to cut the candy apples in half then into wedges so that we could all have a taste of the different varieties of apple with the candy. Todd and I loved the tart Granny Smith candied apples, but the kids were all about the Fuji apples!
Honestly, you have to make candy apples at least once, who knows, you may love it as much as we do!
Looking for more spooky ideas for your favorite fruits? Check out these links for a few of healthier, Halloween treats that are on my ‘to-make’ list for the kids!
Check out the recipe below and let us know what you think in the comments!
- 1/4 TBSP unsalted butter, softened
- 2 cups granulated sugar
- 3/4 cup apple cider
- 1/2 cup light corn syrup
- 1 tsp red or black gel food coloring
- 5 large Stemilt apples, any variety
Recipe: Cider Spiced Candy Apples
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- Yield5 large apples servings
- Prep time
- Cook time
1. Line a baking sheet with parchment, and lightly brush the parchment with butter. Combine sugar, apple cider, corn syrup, and red or black food coloring in a medium heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium-high. Boil until the syrup reaches 300°F to 310°F (hard-crack stage) on a candy thermometer, about 15 minutes.
2. Meanwhile, insert a wooden dowel or stick into the stem end of each apple, pushing halfway down. When syrup reaches the desired temperature, immediately remove from heat. Working quickly, dip apples, 1 at a time, in candy to coat. Transfer to baking sheet; let cool. Candy apples can be made up to 4 hours ahead; keep at room temperature until ready to serve.