Childhood Memories
Japanese Festival Candy Apples were a staple of my childhood. I remember the excitement of festivals, the air filled with laughter and the aroma of sweet treats. Japanese Festival Candy Apples were always my favorite. The shiny red and green apples, coated in a glossy candy shell, looked like jewels. Biting into one was pure bliss – the crisp apple inside perfectly balanced the sweet, crunchy coating.
Family Tradition
Every year, my family would make Japanese Festival Candy Apples at home, recreating the festival magic in our kitchen. It became a cherished tradition, one that I now continue with my own children. There’s something incredibly satisfying about dipping the apples into the hot, sugary syrup and watching them transform into beautiful, edible art. The process is simple, yet it never fails to bring joy.
The Perfect Treat
Japanese Festival Candy Apples are not just a treat; they’re a celebration. Whether it’s a birthday party, a family gathering, or just a fun weekend activity, these candy apples are always a hit. The combination of the crunchy candy shell and the juicy apple inside is irresistible. Plus, they’re so easy to customize with different colors and even edible glitter. It’s a fun way to get creative in the kitchen.
Sharing the Joy
I love sharing the joy of Japanese Festival Candy Apples with friends and family. It’s a treat that brings back fond memories and creates new ones. Whenever I make them, I can’t help but feel a sense of nostalgia. These candy apples are more than just a snack; they’re a connection to the past and a way to celebrate the present. I hope this recipe brings as much happiness to your home as it does to mine.
Table of Contents
Chef’s Notes- Japanese Festival Candy Apples
- Choosing Apples: Use firm and fresh apples like Granny Smith, Fuji, or Honeycrisp to ensure they hold up well under the hot candy coating and provide a nice crunch.
- Dry Thoroughly: Ensure apples are completely dry before dipping to help the candy coating adhere properly.
- Candy Thermometer: If you have a candy thermometer, aim for a temperature of 300°F (hard crack stage) for the perfect candy coating.
- Even Coating: Tilt the saucepan slightly and rotate the apple to coat it evenly in the candy mixture. Let excess drip off to avoid a thick, uneven layer.
- Cooling Surface: Use a silicone baking mat or lightly greased aluminum foil instead of parchment paper for easier removal of the cooled candy apples.
- Color and Decoration: Experiment with different food coloring combinations and add edible glitter or sprinkles while the candy is still wet for a festive look.
- Storage: Store candy apples in a cool, dry place. Avoid refrigeration as it can cause the candy to become sticky.
- Handling Hot Syrup: Be very careful when working with the hot candy syrup as it can cause severe burns. Use a heatproof spatula and handle with care.
Japanese Festival Candy Apples
4
candy apples10
minutes15
minutes150
kcal20
minutes45
minutesDive into the delightful world of Japanese festival treats with these authentic candy apples! Known as ‘Ringo ame,’ these sweet delights are a staple at Japanese fairs and festivals. Imagine biting into a crisp apple enveloped in a glossy, colorful candy shell. This easy-to-follow recipe will guide you through creating this festive favorite right in your kitchen. Perfect for parties, gatherings, or just a fun cooking project!
Ingredients
4 Apples medium-sized (any variety you prefer)
2 cups Granulated Sugar white
1/2 cup Water
Food Coloring Red and green (or any colors you like)
4 Wooden Sticks or skewers
- Alternative Ingredients:
Apples: Pears or firm peaches can be used instead of apples.
Granulated Sugar: Brown sugar can be used for a different flavor profile.
Food Coloring: Natural food colorings like beet juice red or spinach juice (green) can be used.
Directions
- Prepare Apples – Wash and dry the apples thoroughly. Insert a wooden stick into the top of each apple to create a handle.
- Make Candy Coating – In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar is completely dissolved and the mixture begins to boil (about 5 minutes).
- Add Color – Once the sugar mixture is boiling and clear, add a few drops of your chosen food coloring and stir well to combine (about 2 minutes).
- Coat Apples – Carefully dip each apple into the hot candy mixture, turning to coat evenly. Allow any excess to drip off before placing the apple on a parchment-lined baking sheet (about 1 minute per apple).
- Cool and Harden – Let the coated apples sit at room temperature until the candy shell hardens completely (about 20 minutes).
Equipment
- chef’s knife
- cutting board
- saucepan
- Wooden Spoon
- Baking sheet
- parchment paper
Nutrition Facts
- Calories: 150kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 150mg
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 34g
- Protein: 0g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 1mg
- Iron: 1mg
FAQ- Japanese Festival Candy Apples
Can I use other fruits besides apples?
Yes, firm fruits like pears or peaches can be used. Make sure they are ripe but still firm to hold up under the hot candy coating.
What if I don’t have food coloring?
You can use natural food colorings like beet juice for red or spinach juice for green. Alternatively, you can make clear candy apples without any coloring.
How do I know when the candy coating is ready?
If you have a candy thermometer, the mixture should reach 300°F (hard crack stage). If not, you can drop a bit of the mixture into cold water; it should form hard, brittle threads.
Why is my candy coating sticky?
This can happen if the candy mixture didn’t reach the proper temperature or if the apples weren’t completely dry before dipping. Make sure to cook the syrup to 300°F and thoroughly dry the apples.
How long do the candy apples last?
Candy apples are best enjoyed within 1-2 days. Store them in a cool, dry place to prevent the candy coating from becoming sticky.
