February 04, 2021



Candied apples are delicious treats that should be enjoyed year round. These are dipped and swirled in pink and white candy melt and decorated with sugar sprinkles. Wouldn’t your Valentine be delighted to get these this year?

Swirled Candied Apples
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I love to create swirls with candy melt! I did it with these marshmallow pops and with these strawberries. The effect is impressive yet deceptively easy to achieve. I’m back at it again and tried it with apples. The result is beauteous, I must say.

Candied apples are so pretty, but you don’t see them much other than during the fall. I think they would make beautiful, not to mention tasty, Valentine’s Day treats. They also add little bit of nutrition to a day that is known for pure indulgence. 

An apple a day keeps the doctor away, right? Heehee!

These candied apples are easy to make. It might not seem like it by the lengthy list of steps in the recipe card. Don’t let that fool you. It’s just VERY detailed instructions so you can replicate what you see here the first time around. I have also provided tips I learned to assure that you will have success if you try this. But essentially, all you need to do to create the swirls is to dunk and twist!!!

Swirled Candied Apple
Recipe highlights:
  • Melt the white candy melt in the microwave.
  • Dip the bottom 1/3 to 1/2 of an apple into the candy melt. Remove.
  • Add sugar sprinkles. Set aside, candy coated side up.
  • Continue coating the remaining apples.
  • Insert wooden skewer into the bottom end of an apple.
  • Microwave pink candy melt. 

  • Pipe pink candy melt creating an asterisk design over the white candy melt.
  • Dip the bare end the apple into the candy melt with a twisting motion. Set aside.
  • Coat and swirl the remaining apples.
  • Remove skewers once candy melt hardens.
  • Insert cookie stick into the stem end of each apple.
  • Tie ribbon around the stick.
  • Refer to recipe card below for detailed instructions and tips.

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Swirled Candied Apples

Recommended supplies:

Helpful tips:
  1. Although candy melt is less prone to seizing than chocolate, it can seize. Be careful not to overheat.
  2. Using the right size bowl create the best swirls. Bowls that are too small will not produce well formed swirls. Using bowls that are too large will simply create too much waste. Bowls that are the height of the apple about twice the diameter is optimal.
  3. If you have difficulty with inserting the cookie stick into the apple, use a skewer first to create an opening. The cookie stick should go into the apple more easily.

How to serve these:

As with many candied apples, the first bite through hard candy melt and apple might be bit challenging. Half or quarter the apple before serving. If you want to slice into smaller wedges, the candy melt might break of or chip easily when sliced. Microwave for literally just 3 to 5 seconds just to soften the candy melt. Any longer and it might melt.

Swirled Candied Apples

What I’m showing you is the idea and technique, but you can let your imagination go wild with variations. I used a two-tone color scheme, but use three or four colors if you want. You will need additional candy melt for this.

Just as my other candy swirled confections, these candied apples can be customized for any occasion or holiday. I think they would be great for Valentine’s Day, but they can be used for so many other occasions. Change the color scheme and sprinkles to suit the event. Make them for Easter, Mardi Gras, game day, birthday parties, showers, 4th of July, Christmas....and the list goes on!


Swirled Candied Apples


6 small to medium apples
14 ounces white candy melt
6 ounces pink candy melt
1/4 cup clear sugar sprinkles
6 wooden skewers
6 6-inch cookie sticks
ribbons for bows

  1. Place the white candy melt into a microwaveable bowl. Microwave for 1 minute at 50% power. Stir even if you don’t think it needs it. 
  2. Microwave for 30 seconds at 50% power. Stir. The candy melt should become smoother as you continue to stir. If candy melt is not smooth, microwave again for 30 seconds at 50%.
  3. Remove stems from all the apples. 
  4. Dip the bottom 1/3 to 1/2  of an apple into the candy melt. Lift out. Allow excess to drip into bowl. Use a butter knife to swipe off any pooling.
  5. Coat candy melt with sugar sprinkles. Place apple, candy coated side up, onto a parchment paper lined surface.
  6. Continue coating the remaining apples. If the candy melt firms up during this process, microwave for about 15 seconds at 50% power and stir. Do not overheat as it might seize.
  7. Insert a wooden skewer into the bottom end of each apple.
  8. Place the pink candy melt into a separate microwaveable bowl. Microwave for 1 minute at 50% power. Stir even if you don’t think it needs it. 
  9. Microwave for 30 seconds at 50% power. Stir. The candy melt should become smoother as you continue to stir. If candy melt is not smooth, microwave again for 20-30 seconds at 50% power.
  10. Transfer candy melt into a small plastic storage bag. Twist to close. Cut off the tip to create a 1/8-1/4-inch opening. Pipe a asterisk design that is twice the width of the apple over the white candy melt.
  11. Dip the bare stem end of the apple slowly into the candy melt while simultaneously rotating the apple at 180°.
  12. Pull apple straight up. Gently shake off drips. Using a butter knife, carefully to swipe off any pools of candy melt without removing the swirls.
  13. For the next 40 seconds toggle between holding the apple upright and pointing it downard for 10 second intervals each. This allows the candy melt to start to set without pooling in any one particular spot.
  14. Set apple aside and allow candy melt to harden. 
  15. The center of the pink asterisk design in the bowl will be faded. Reapply the asterisk only in the faded area using the pink candy melt. 
  16. Continue to coat and swirl the remaining apples, reapplying the asterisk as needed.
  17. Once the candy melt has harden around the apples, twist and remove the wooden skewers.
  18. Insert the cookie stick into the stem end of each. If it does not go through. Use a wooden skewer first to dig through, then try it again with cookie stick.
  19. Tie a bow around each cookie stick.
  20. To serve: slice into quarters first. If you want smaller wedges, microwave the quarters 3-5 seconds to soften the candy melt without melting it. They tend to chip or break off when cut into small slices and this prevents it from happening.
  21. Store at room temperature.
Makes 6 candied apples.

Recipe notes:
  1. It’s best to use a bowl that is about the height of the apple and at least twice as wide. The extra space is key to the formation of the swirls.
  2. The amount of candy melt needed will increase if you use large apples and/or larger bowls. Larger bowls will create more waste. Stick as close to the bowl size recommended in Notes 1 and 2 to avoid excess waste.
  3. The cooking time and number of intervals is based on a 1000W microwave oven. Adjust your cooking time according to the wattage your microwave—stronger wattage require less time and weaker will need more time.

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  1. You do such imaginative things with desserts. Those pastel colors would be nice at Easter as well.

    1. Thank you Karen. I love trying new things with desserts. I think these apples would be perfect for Easter too!

  2. These are beautiful! I remember how pretty your strawberries were--and trying your technique is still on my to do list!

    1. Than you Inger! I have that list too. I hope someday I’ll have plenty of time to try out all my must try recipes.