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Jolly Rancher Candy Apple Recipe
Ash Tyrrell

Jolly Rancher Candy Apple Recipe

I still remember the first time I melted a bag of Jolly Ranchers just to see what would happen, and honestly, it changed how I make candy apples forever. I used to dread the whole hard-crack candy thermometer routine, and now I skip all of that fuss completely.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Jolly Rancher candies about 120 pieces or 27 oz – these melt down into a glassy, fruit-flavored candy shell without any thermometer needed
  • Medium apples 6 count, Granny Smith, Fuji, or Gala – firm, tart apples hold their shape and balance out the intense sweetness of the candy coating
  • Wooden dowels or candy sticks 6 count – give you a sturdy handle so you're never touching hot candy with your fingers
  • Edible glitter or sprinkles optional – adds a fun sparkly finish once the shell has hardened

Method
 

  1. I always start by washing and drying my apples really well, since most store-bought apples have a waxy coating that keeps candy from sticking. I twist off the stems, then push a wooden dowel firmly through the top and down into the core. It takes a little muscle, but it goes in easily once you hit the center.
  2. I unwrap one color of candy at a time and drop the pieces into a microwave-safe glass measuring cup. I figure about 20 candies per apple, so I portion accordingly. I microwave on high for one to two minutes until everything is fully melted and bubbling, and I never stir while it's heating.
  3. Holding the apple by its stick, I dip it straight down into the melted candy, tilting the cup so the coating reaches almost to the top. I twist the apple slowly as I lift it out, which helps pop any trapped air bubbles and gives a smoother shell.
  4. Before I set the apple down, I hold it upright for a few seconds and let the extra candy drip back into the cup. This step keeps the coating thin and even instead of pooling into a thick, uneven blob at the bottom.
  5. I place each dipped apple onto a parchment-lined baking sheet, leaving several inches between them. If the candy starts to firm up in the cup before I finish, I just pop it back in the microwave for twenty to thirty seconds to loosen it again.
  6. I rinse and dry the cup, then repeat the melting and dipping process with my next color of Jolly Ranchers. This is where I get to have fun mixing red, green, blue, or purple for a whole rainbow tray of apples.
  7. Once the shells have fully hardened, usually within a few minutes, I dust them with a little edible glitter for extra sparkle. I like to serve these right away while the shell is still perfectly crisp and glossy.

Notes

  • I always use a measuring cup instead of a bowl, because the spout lets me control the pour and avoid drips everywhere.
  • I make sure my apples are bone dry before dipping, since even a little moisture keeps the candy shell from sticking properly.
  • I space my apples out generously on the parchment, because if two touch before they set, they fuse together and I can't pull them apart.
  • I keep my dowels pushed in firmly so the apple doesn't slip off mid-dip, which has happened to me more than once.
  • I like using green apples with green or red Jolly Ranchers for a classic green candy apple recipe look that feels extra festive.