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    Marble candy apples

    You've heard of candy apples, but have you tried marble candy apples? We're sharing how to make these eye-catching treats!

    "If you want to make your homemade candy apples stand out from the rest, look no further as this video will show you how to create show-stopping treats. Not only are they pretty simple and easy to make they look too good to eat. If you don’t have twigs you could use decorative straws or even lollipop sticks."

    Here's what you'll need

    • 600 g granulated sugar
    • 180 ml golden syrup or honey
    • 2–3 tbsp water (to help dissolve the sugar)
    • White gel food colouring (a few drops)
    • Blue and green gel food colouring (a small blob of each)
    • 5 ml vanilla extract (1 tsp)
    • 6–8 dessert apples (e.g. Braeburn, Gala), washed & thoroughly dried
    • 6–8 lollipop sticks or small clean twigs
    • Greaseproof (baking) paper, to line your tray

    Here's how its done

    Step 1

    Wash and thoroughly dry 6–8 medium apples. Remove any wax coating by briefly dipping in boiling water if needed, then dry again. Insert a clean twig or lollipop stick into the stem end of each apple. Line a baking tray with baking paper and set aside.



    Step 2

    In a medium saucepan over low heat, combine the sugar and corn syrup (or honey). Stir gently until the sugar dissolves. Clip on a sugar thermometer and raise the heat to medium. Without stirring, let the mixture bubble until it reaches the hard-crack stage, about 150 °C.



    Step 3

    As soon as the temperature hits 150 °C, remove the pan from the heat. Stir in the vanilla extract and a drop of white food colouring to create a pale, opaque base for your marble effect.



    Step 4

    Working quickly, add small dollops of blue and green gel food colouring around the edge of the syrup. Use a heatproof spatula or skewer to swirl the colours lightly—don’t overmix, or you’ll lose the marble veins.



    Step 5

    Allow the apples to sit at room temperature for at least 30 minutes until the candy coating is completely firm. If the coating begins to dull or crack before you’ve finished dipping, gently rewarm the syrup over very low heat—do not exceed 150 °C again.



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