Firecracker Candied Apples

Makes 12 candied apples.

Chef Tip: Best enjoyed within 24 hrs.


2 cups sugar 500 mL
3/4 cup water 175 mL
1/2 cup light corn syrup 125 mL
1/2 tsp red food colouring 2 mL
12-14 9.5 g packets Pop Rocks 12-14
1 tsp vegetable oil 5 mL
12 small Ontario Crispin apples 12
12 candy sticks 12


Line a baking sheet with parchment paper and brush generously with vegetable oil, set aside.

In a medium heavy bottomed pot, combine sugar, water, corn syrup and food colouring. Bring to a boil and reduce heat to medium high, boiling until candy mixture reaches a temperature of 290°F – 300°F, hard crack stage, about 20 minutes.

Empty all Pop Rock packets into a small bowl and mix with the vegetable oil and set aside. Insert candy sticks half way into apples and place next to candy mixture.

When candy is ready, remove from heat, tilt pan slightly to one side while dipping an apple, twisting to thoroughly coat the apple and let excess candy drip away. Working quickly, remove from pot and lightly roll into pop rocks to coat sides. Some pop rocks may crackle from the heat. Place onto baking sheet to cool, repeat steps with remaining apples. Store candied apples at room temperature and enjoy within 24 hours for best results.