A few times a year, I like to make candy apples from scratch. It’s only a few ingredients: apples (obviously), corn syrup, sugar, water, and red food coloring.
The hardest part is having to get the right temperature in order to dip the apples into the candy liquid. You will need a thermometer. You can also use cold water and put the liquid drops in there. It will fade in the beginning, but you need it to turn brittle at some point.
Most of the times I’ve made candy apples, they were irresistible and I’ve made a lot of them. This time of year, though, I’ve made fewer and used half the recipe’s ingredients. Only one was good enough to be consumed. I ate that one. The others, however, didn’t get all the candy coating.
Another tip is to use white sugar only. Never use brown sugar. I tried that once and it turned the liquid dark brown and smelling burnt.
And the most important tip of all is be patient. The temperature will take time. It needs to be 300 degrees F.
And be aware, they candy coating is super-sticky. I like the homemade ones more than the packaged kinds you get at fairs. But be prepared for a lot of handwashing and trying not to get stickiness other places.