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Classic Candied Apples (1908 Newark Recipe)

Candied Apples are one of the most recognizable symbols of fall — a blend of crisp autumn fruit and the gleaming red shell of hard cinnamon candy. First created in 1908 by Newark candy maker William W. Kolb, this sweet treat quickly became a favorite at fairs and Halloween festivals across America. Each apple is dipped in a hot sugar syrup flavored with cinnamon oil, then left to cool into a glossy, glass-like shell that cracks with every bite. The combination of tart apple and spicy sweetness makes this a classic autumn indulgence that’s as nostalgic as it is beautiful.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 6 –8 firm apples Granny Smith or Honeycrisp work well
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • ½ teaspoon cinnamon oil or 1 teaspoon ground cinnamon for a softer flavor
  • ½ teaspoon red food coloring
  • Wooden sticks craft sticks or sturdy skewers

Instructions
 

  1. Prepare the Apples: Wash apples thoroughly and dry well. Insert a wooden stick firmly into the stem end of each apple. Line a baking sheet with parchment paper and lightly grease it.
  2. Cook the Syrup: In a heavy saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves, then bring to a boil without stirring.
  3. Flavor and Color: Continue boiling until the syrup reaches hard crack stage (300°F / 150°C) on a candy thermometer, about 10–12 minutes. Remove from heat, then quickly stir in the cinnamon oil and red food coloring.
  4. Coat the Apples: Working quickly, tilt the pan and dip each apple into the syrup, twirling to coat evenly. Let excess drip off, then place apples on the prepared baking sheet to cool and harden.
  5. Serve: Allow to cool completely until the candy shell is firm. Candied apples are best eaten the same day for maximum crunch.

Video

Notes

  • Mind the Temperature: The key to a perfect candy shell is reaching the hard crack stage (300°F / 150°C). Any lower, and the coating will be chewy instead of crisp.
 
  • Work Quickly: Once the syrup is ready, move fast. The sugar hardens quickly, so have your apples prepped and ready before you begin dipping.
 
  • Experiment with Flavors: While cinnamon oil gives the authentic vintage taste, you can try variations with vanilla, maple, or even chili powder for a modern twist.