My candy apples always turn out sticky and messy. How can I make sure they stay nice and firm without the sticky mess? There must be a trick or two to get that perfect texture. Anyone have some tips or secrets to share?
The first trick is to allow the candy coating to fully set. I recommend placing the apples on a parchment-lined tray after dipping them in the candy coating. Then, let them cool and harden completely at room temperature before serving or storing.
How can I make sure they stay nice and firm without the sticky mess? There must be a trick or two to get that perfect texture. Anyone have some tips or secrets to share?
I recommend placing the apples on a parchment-lined tray after dipping them in the candy coating. 
Then, let them cool and harden completely at room temperature before serving or storing. 
