Description
New Year’s gold and champagne-inspired candy apples feature a pale candy coating, gold sprinkles, edible luster dust, and chocolate toppers for a sparkling midnight dessert.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 2 ½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- ½ teaspoon cream of tartar
- ½ teaspoon clear vanilla extract
- A few drops ivory or very pale gold gel food coloring, optional
- 3 to 4 tablespoons gold sanding sugar or gold sprinkles
- 1 to 2 teaspoons edible gold luster dust
- 1 to 2 teaspoons neutral-flavored oil or clear extract (for luster dust paint)
- ½ cup dark or semisweet chocolate chips
- 1 teaspoon coconut oil
- Small silicone molds for numbers or stars, or parchment for piping
Instructions
- Wash apples in warm water and dry them completely. Remove stems and insert a wooden stick straight into the center of each apple.
- Line a baking sheet with parchment or a silicone mat and lightly grease it.
- In a medium heavy saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir gently until everything is moistened.
- Bring the mixture to a boil over medium-high heat without stirring. Cook until it reaches 300°F (hard-crack stage) using a candy thermometer.
- Remove the pan from heat. Carefully stir in the clear vanilla and any optional food coloring.
- Tilt the pan slightly. Carefully dip each apple into the hot candy syrup, turning to coat evenly. Let excess drip back into the pan. Place apples on the prepared baking sheet.
- While the coating is tacky, sprinkle gold sanding sugar or sprinkles over the lower half or entire surface of each apple.
- Let the apples sit at room temperature until the candy coating is fully set and dry.
- Mix the edible gold luster dust with just enough oil or clear extract to form a smooth, paintable liquid in a small bowl. Lightly brush this mixture over parts of the apples for a metallic sheen.
- Melt chocolate chips and coconut oil in a microwave-safe bowl using short bursts, stirring between each, until smooth.
- Pour or pipe the melted chocolate into small silicone molds (for numbers or stars) or pipe shapes onto parchment. Let them set until firm.
- Gently press one set chocolate topper onto the top of each apple near the stick. Use a small amount of leftover melted chocolate as glue if needed.
- Allow the finished candy apples to rest for 15 to 20 minutes so all decorations secure before serving.
Notes
- Use clear vanilla and pale gel color for a soft, elegant champagne tone.
- Add sanding sugar when the candy is slightly tacky for best adhesion.
- Apply luster dust in thin layers, building the metallic finish gradually.
- Make chocolate toppers ahead of time so they are fully set before use.
- Display apples on a dark or mirrored platter to catch the light.
- Store apples loosely wrapped at cool room temperature for up to 2 days.
- If your space is warm, refrigerate for up to 3 days, letting them sit at room temperature for 20 minutes before serving.
- Do not freeze candy apples; the shell may crack.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Candy Coating
- Cuisine: American