Candy apples to brighten any dessert section at the Christmas table this jultide season.
Text & Photo © CM Cordeiro & JE Nilsson 2020

The jultide season is characterised by tinsel, mistletoe and gleaming red apples that bejewel the julbord. Making candied apples is a quick project. I had seven small apples to work with, so the glazing took under 20 minutes, or the time that your sugar takes to come to between 140°C to 158°C (hard crack candy stage).


7 small red or green apples
7 ice-cream sticks or in this case, I used grill sticks
4 dl cups sugar
1 dl glucose syrup
2 dl water
1/2 tsp red food coloring
Granulated sugar
Cooking thermometer

Combine all ingredients in a pot and bring the melted sugar temperature to hard crack candy stage. Take the pot off the heat and swirl the apples in the sugar glaze. Drip off as much of the glaze as possible, and then lay the apples on baking paper that is strewn with cinnamon and granulated sugar so that it doesn´t stick to the paper after hardening. You could also lightly oil the baking paper, and skip the cinnamon and granulated sugar to get clean bases to the apples.

Personally, I prefer apples in their natural colours, so I´ve used very little red food colouring in my batch of candy apples.