It’s been a couple days since we put together our dessert table, and we’re still just as much in love with it as we were when we first posted it. We’ve been living off our confections for days now, and we’re on a sugar rush of epic proportions.

 The candy apples have turned out to be a surprise favorite. Since we’re all about spreading the love here at Creations by Casey, we thought we’d share a quick how-to and the recipe we used. We modified a recipe we found on

Here is the modified version we used:


  • 8 apples (Granny Smith apples work great)
  • 3 cups white sugar
  • 1/2 cup white corn syrup
  • 1/2 cup water
  • 1 teaspoon red food coloring (we omitted the red coloring because we wanted that golden color but we bet it looks amazing with it)


1. Insert a wooden stick into the bottom of each apple. Butter a baking sheet and set aside.

2. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. The mixture will come to boil and begin to change into an amber color. Remove from heat. If you want to give your apples a pop of color, stir in red food coloring until just mixed.

3. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.

Candy apples


  • We found that the skin on some apple might be too smooth to hold liquid caramel. A few light swipes of sandpaper will score the skin and allow for a better coating surface.
  • Make sure you only stir your mixture in the beginning to mix your ingredients and to make sure the sugar has dissolved. If you stir after that point, the caramel will take forever to thicken.
  • Keep a careful watch on your caramel: once the color begins to change it can go from a golden amber to burnt and black quick. So take it off the heat as soon as it turns into that light amber (there is nothing worse than trying to clean burnt caramel out of your pan).

That’s it! We hope you all enjoy making your candy apples as much as we did.

Just remember to be careful as you dip your apples; the caramel is quite hot and sugar burns will take the joy out of eating your treats.