Candied apples are a favorite sweet fall tradition. For a long time I made basic caramel apples, until I realized how simple it is to make a hard candy shell on top. The mixture gives all the sweetness of caramel with an added hard candy crunch – for an enormously special treat. The gorgeous caramel hued candy shell makes the apples pretty enough to serve on their own for dinner parties, brunches, and fancy shindigs all season long.

To make the hard candy apples; combine 2 cups sugar, 1/2 a cup corn syrup, 1/2 a cup caramel, 1/2 a cup hot water in a sauce pan for each apple. Stir consistently until the sugar is dissolved. Continue cooking until the mixture reaches 302 degrees, and stir to fully combine.

Take the mixture off the stove and dip each apple. Use skewers or small branches to making dipping the apples easy, plus they look great once served.

Dip each apple once and then again and again, three times, giving a nice thick candy layer. The mixture will cool fast, so be sure to work quickly.

Set the candied apples out on wax paper squares to cool for a couple minutes before eating. They will keep for a day or two covered on the counter – but are best enjoyed immediatly.

PS. Painted candy apples!

(Photography © Kristy Begg/Stocksy United).