• 8 small apples, you can choose your favourite ones (usually sweet and crunchy ones are the best!)
  • 2 cups white sugar, granulated
  • 1/2 teaspoon white vinegar
  • 1/2 cup water
  • 1/2 teaspoon red food colouring or whatever color you would like your apples to be


  1. Line a tray with parchment paper. Wash and dry apples and twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
  2. In a medium sized, heavy based, sauce pan combine the sugar water and vinegar. Bring the mixture to the boil. To prevent burning on the sides of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. Do not stir the mixture. After mixture is boiling well, simmer for 20 minutes or until it reaches the hard crack stage (about 150 C). You can test for the hard crack stage by dropping a small spoonful of the mixture into a cup of cold water. If it becomes instantly hard (like a piece of boiled sweet) and cracks when you tap it, it is ready.
  3. Stir in the food colouring until the color is uniform. Remove the pan from the heat. The mixture will be bubbly. It is important to wait until it stops bubbling to dip the apples, or they will be covered with little bubbles.
  4. To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.