Pineapple Lemonade Candy Apples
Pineapple Lemonade Candy Apples coat crisp Granny Smith apples in a glossy, lemon-flavored candy shell and top them with chewy dehydrated pineapple and candied lemon peel for a sweet-tart crunch. They're a fun, make-ahead dessert for summer parties, bake sales, or edible gifts.
Equipment
- Candy thermometer
- Medium heavy-bottomed saucepan
- Lollipop sticks or wooden dowels
- Parchment-lined baking sheet
Ingredients
- 6 large Granny Smith Apples cleaned and wax removed
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup filtered water
- 1 tsp yellow gel food coloring
- 1 tsp lemon extract
- 1/2 cup dehydrated pineapple pieces finely chopped
- 1/4 cup candied lemon peel bits minced
- 2 tbsp fine granulated sugar crystals for dusting
Instructions
- Wash and dry the apples, insert sticks, and place on a parchment-lined baking sheet. Finely chop dehydrated pineapple and mince candied lemon peel; set aside with sugar crystals.
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring gently until sugar dissolves, then stop stirring. Clip on a candy thermometer and boil until mixture reaches 300°F (hard crack stage).
- Remove from heat and immediately stir in yellow gel food coloring and lemon extract until evenly colored.
- Tilt the saucepan and dip each apple, swirling to coat completely. Let excess drip off, then hold upright and twist gently.
- While coating is still warm, sprinkle with chopped pineapple, candied lemon peel, and a light dusting of sugar crystals, turning to cover all sides.
- Place apples upright on the prepared baking sheet and let cool completely until candy shell is hard and glossy, about 30 minutes.
Notes
Storage: Store finished candy apples in a cool, dry place for up to 24 hours. Avoid refrigeration, which can make the candy sticky. Wrap individually in cellophane for gifting.
Reheating: If the candy syrup thickens while dipping, set the pan over very low heat for a few seconds and stir gently to loosen.
Best Tips: Dry apples thoroughly before dipping; any moisture prevents the candy from sticking. Use a candy thermometer for accurate hard crack stage. Work quickly once the syrup is ready, and sprinkle toppings immediately while the coating is tacky.
Variations: Swap lemon extract for lime extract and use green coloring for a limeade version. Replace pineapple with crushed freeze-dried raspberries for a berry lemonade twist. Add a pinch of citric acid for extra sourness.