Maple candy apples

Time 1 hour 20 minutes
Yields Makes 6 to 12 candied apples, depending on size
Maple candy apples
(Kirk McKoy / Los Angeles Times )

Line a baking sheet with parchment paper. Butter or grease the paper and set the sheet aside.


In a small, heavy pot, add the syrup. Very slowly boil the syrup over medium heat until a candy thermometer reaches 248 degrees, about 1 hour. Watch the syrup carefully so it does not boil over the sides of the pot, adjusting the heat as needed to keep the boiling slow but steady. Remove the pot from heat.


At this point, you can create two different types of maple candy coating: For a glossy coating similar to “sugar on snow” candy, simply dip the apples in the hot mixture. For a coating similar to molded maple candies, stir the mixture until it begins to crystallize and become opaque before dipping the apples.


Dip the apples in the hot mixture, coating them on all sides and allowing any excess to drip back into the pot. Transfer the coated apples to the baking sheet to cool completely.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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