Maçã do amor is a crisp, tart-sweet apple on a stick coated in a thin, glass-like shell of bright red hard candy. The shell cracks with each bite and the cold, juicy apple underneath balances its sweetness. Makes 8 apples in about 1 hr 5 min.
Prep15 min
Cook20 min
Cooling30 min
Total
1 hr 5 min
Yield
8 apples
DietGluten free, Vegan
Ingredients
Adjust yield
apples
Scales from a half to a double batch; give a bigger batch a little more time.
2 ¼ lb (1000 g)small apples, 8 small, firm and crisp, such as Gala or Fuji, at room temperature
Rinse the small apples in hot water to remove any wax and dry them completely; any water left on them makes the candy slide off. Pull out the stems and push a wooden stick firmly into the stem end of each apple.
Line a baking sheet with a silicone mat or lightly greased parchment.
In a heavy 2-quart (2 L) saucepan, combine the granulated sugar, water and white vinegar. Stir over medium heat until the sugar dissolves, then stop stirring and brush down the sides of the pan with a wet pastry brush.
Clip on a candy thermometer and boil without stirring until the syrup reaches the hard-crack stage, 300°F (149°C), 15 to 20 minutes. A drop in cold water should harden into a ball that snaps like glass.
Take the pan off the heat, let the bubbles settle a few seconds and carefully stir in the red food coloring.
Tilt the pan and dip each apple, turning it to coat completely. Lift it out, let the excess drip back for a few seconds and set it stick-up on the prepared sheet. Work quickly; if the candy thickens, warm it briefly over low heat.
Let the apples cool until the candy is hard and no longer tacky, about 30 minutes.
Tips
Make these on a dry day; humidity turns the candy shell sticky.
Do not stir once the syrup boils, or it can crystallize and turn cloudy.
Hard-crack syrup at 300°F (149°C) causes severe burns: use a candy thermometer, dip carefully and keep children away while the candy is hot.
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How long does it take to make maçã do amor (brazilian red candy apples)?
Plan on 15 minutes of prep and 20 minutes of cooking, plus 30 minutes to rest. The recipe makes 8 apples.
How should I store maçã do amor (brazilian red candy apples)?
Best the day they are made. Keep uncovered or wrapped individually in cellophane in a cool, dry place for up to 1 day.
Can I make maçã do amor (brazilian red candy apples) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
A fixture of Festa Junina stalls and fairs across Brazil, maçã do amor is a whole apple on a stick dipped in bright red sugar syrup cooked to the hard-crack stage.
Variations
Sprinkles: dip the bottom of each freshly coated apple in 60 g (1/3 cup) colored sprinkles before the candy sets; time unchanged.
Toasted coconut: dip the bottom of each freshly coated apple in 40 g (1/2 cup) toasted unsweetened shredded coconut; time unchanged (adds coconut).
Mini candy apples: use 16 very small apples and the same syrup; dipping takes a little longer, so rewarm the candy once halfway through.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
307Calories / serving
0.2gFat
80.0gCarbs
0.4gProtein
75.0gSugar
Whole recipe (8 servings):
~2456 cal ·
2g fat ·
640g carbs ·
3g protein ·
600g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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