Candy Apples

Candy Apples

If it's been a while since you last had one of these iconic fall treats, try a homemade version.


10 to 12 apples


  • 10 to 12 medium apples
  • 10 to 12 wooden skewers
  • 3 cups Domino® Granulated Sugar
  • 1/4 teaspoon cream of tartar
  • 2/3 cup water
  • 1 teaspoon lemon juice
  • 15 whole cloves
  • 1 to 2 teaspoons red food coloring


Grease baking sheet; set aside.

Wash and dry apples; remove stems and insert skewers into stem ends.

In a heavy 2-quart saucepan, stir together sugar, cream of tartar, water, lemon juice and cloves; stir over medium heat until sugar is dissolved. Add coloring. Bring to a boil and continue cooking, without stirring, until temperature reaches 310°F on candy thermometer or hard crack stage.

Remove from heat. Skim out cloves. Twist apples in syrup quickly. Set on prepared baking sheet. Use same day as prepared.


Hard crack stage is when a small amount of mixture is dropped into very cold water and it forms brittle threads.