Maple Taffy Apples

Forget plain caramel apples. These taffy apples use real maple syrup and brown sugar boiled into a glossy candy coating that snaps when you bite through to the tart apple underneath. The maple flavor is front and center, warm and woodsy, with a buttery finish from the butter and a hint of brightness from lemon juice.

The boil time is everything. Eight to ten minutes of rolling boil brings the sugar mixture to the hard crack stage where it sets into a firm, shiny shell. Watch the pot carefully because the difference between “glossy candy coating” and “burnt sugar mess” is about 30 seconds.

The ice water dip right after coating is the trick. It shocks the hot candy into setting instantly, creating a smooth, even shell instead of a thick dripping puddle at the bottom.

Chef Tips

• Wash apples in warm water and dry thoroughly. Any wax or moisture on the skin prevents the candy from sticking
• Use tart apples like Granny Smith. The sour fruit balances the sweet maple coating
• Work fast once the candy is off the heat. It hardens quickly and won’t coat evenly once it starts to cool
• Grease the tray well. Maple candy sticks to everything once it sets

Variations

• Roll the coated apples in crushed pecans or walnuts before the candy sets
• Drizzle with dark chocolate after the maple shell has hardened
• Sprinkle with flaky sea salt for a sweet-salty contrast