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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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  • 1
    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, 2018 at 19:37
  • 2
    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, 2018 at 21:08
  • @Luciano Please review my edits as there is a difference between a Candy apple and Apple candy ;-) 0:-)
    – Fabby
    Sep 12, 2018 at 11:07
  • what altitude do you live at? Sep 13, 2018 at 15:26
  • Maybe you want soft-crack instead of hard-crack... Try around 290F
    – zetaprime
    Oct 9, 2018 at 19:38

1 Answer 1

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As already suggested, maybe you should try for Soft Crack instead of hard crack.

If you are unable to rely on the thermometer just try a cold water test. Drop some hot candy in to iced water. Stop cooking after the hard ball stage. As soon as it will form pliable threads. See

These tests show what happens as the candy cools, and so predict what the final candy will be like. Even if your mix needs a different temperature from the 302 F you are aiming for it should work. Make a note of what the indicated temperature is on your thermometer, and if the candy apples are ok then on future batches just use that thermometer and that temperature.

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