Which Types of Apples to Use for Candy Apples

There are so many varieties of apples. Which ones are best to coat in sweet candy love?

What types of apples are best for making candy apples?I bet our How to Make Candy Apples tutorial has you hankering for some candy apple crunch. But not every apple makes for a good candy apple.

You want one with a strong apple flavor that can break through all the chocolate, caramel or candy. Look for these apple varieties at your grocery.

Empire: Mildly tart flavor, with some sweet undertones. This apple is firm, which means it will give you a satisfying crunch when you take a bite. This was developed in New York, although it is a popular apple in Britain.

Fuji: Tart flavor. It is a very firm apple, and will stand up to the heat from the candy coating. This apple is named after Mount Fuji in Japan, where it was discovered in the 1930s. But it didn’t it U.S. grocers until the 1980s.

Gala: Sweet flavor and firm. This apple originated in New Zealand. The Royal Gala, one strain of this apple, is named in honor of Queen Elizabeth II because she preferred it. These are also perfect roasted with Brussels sprouts.

Granny Smith: Tart flavor and firm.  You can layer on the candy because this variety can withstand the weight of an epic amount of toppings. Thank sweet Granny Anne Smith, who discovered this apple in 1868 in Australia.

Haralson: Tart flavor.

Jazz: A newer apple on the market, it’s a cross between a Royal Gala and a Braeburn. Crunchy and oh so tart and sweet.

McIntosh: Mildly tart flavor. This variety is old. It was discovered in 1811 by John McIntosh, hence the name (I totally want to name an apple after myself!).

Paula Red: Mildly tart flavor.

Wealthy: Mildly tart flavor.

Whichever of these apples you choose, we know you’re going to love love love your candy treat.

This article originally appeared in October 2015 and was revised in September 2016.

Amy Bowen

Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. At 25, she even struggled with boxed mac and cheese. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Amy is also on the editorial team at The Cookful.