Candy Apple Cooker

Gold Medal’s easy to use candy apple preparation. Just open the bag, add 5 lbs. of white sugar and 16 oz. of water. Cook to between 290ºF and 300º F and you are ready to dip. Mix will make 70 to 100 apples depending on size. Apples can be wrapped in Cello Sheets or Candy Apple Bags when the coating has cooled.

First, start by selecting your preferred brand and flavor. For at home use, I recommend using Reddy Apple Mix which will yield between 25-50 apples. Regardless of the brand you choose, prepare the mixture according to the directions on the bag. Skewer the apples wood or paper Candy Apple sticks (we have both kinds in stock). Dip apples into mixture, including a 1/2 inch up the stick. Spin the apple using the stick and your forefinger to remove any excess coating. Place the apples on a greased pan, or one that is covered with parchment paper so they can set. Once they have set, place the Candy Apples in an apple bubble or wrap them. Candy Apples generally have a shelf life of 2-3 days.

Quick Tip: To ensure the quality of your product, be sure to use un-waxed apples. A harder apple is preferred because they will keep longer. Typically people use a tart green apple. The apples should also be dry and at room temperature. Lastly, avoid using freshly picked apples. They will cause bubbles in the coating so be sure to use apples that have been picked several days in advance.