What’s more classic than a candy apple? These have an extra little pop and fun by rolling the dipped apples into popping candy to make these firecracker candy apples!
12 candy apples
- 2 cups (500 mL) sugar
- ¾ cup (180 mL) water
- ½ cup (125 mL) light corn syrup
- ½ tsp (2 mL) red food colouring
- 12-14 (9.5 g) packets Pop Rocks
- 1 tsp (5 mL) vegetable oil
- 12 small Ontario Crispin apples
- 12 candy sticks
- Line a baking sheet with parchment paper and brush generously with vegetable oil, set aside.
- In a medium heavy bottomed pot, combine sugar, water, corn syrup and food colouring. Bring to a boil and reduce heat to medium high, boiling until candy mixture reaches a temperature of
- 290°F - 300°F, hard crack stage, about 20 minutes.
- Empty all Pop Rock packets into a small bowl and mix with the vegetable oil and set aside. Insert candy sticks half way into apples and place next to candy mixture.
- When candy is ready, remove from heat, tilt pan slightly to one side while dipping an apple, twisting to thoroughly coat the apple and let excess candy drip away. Working quickly, remove from pot and lightly roll into pop rocks to coat sides. Some pop rocks may crackle from the heat. Place onto baking sheet to cool, repeat steps with remaining apples. Store candied apples at room temperature and enjoy within 24 hours for best results.
- Best enjoyed within 24 hrs.
This recipe is kindly provided by our featured member, Ontario Apple Growers.