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I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it.

How can I prevent this?

I am using the following ingredients:

  • 3 cups sugar
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • White food coloring
  • 2 additional colors of food coloring (I made marble apples)
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    I'm not a candy maker, but have you calibrated your thermometer recently? It might be reading a few degrees low. Also, depending on where you get your apples from, they might be waxed, so make sure to clean (and dry) them well. (see cooking.stackexchange.com/q/65274/67 ) – Joe Sep 11 '18 at 19:37
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    I have washed all off the bee's wax off of the apples as well as calibrated the thermometers(I use two just in case one is wrong). I am going to make another batch today and test them out. I know the humidity can affect the candy so I am going to try bagging immediately after cooling. Not sure if this will help. – Kam G Sep 11 '18 at 21:08
  • @Luciano Please review my edits as there is a difference between a Candy apple and Apple candy ;-) 0:-) – Fabby Sep 12 '18 at 11:07
  • what altitude do you live at? – LightBender Sep 13 '18 at 15:26
  • Maybe you want soft-crack instead of hard-crack... Try around 290F – zetaprime Oct 9 '18 at 19:38

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