Why isn't my candy apple hardening?

[Rain]

Help! My candy apples aren't hardening properly. I followed the recipe, but the coating stays soft. What could I be doing wrong? Is there a specific temperature or method I should be using? Any troubleshooting tips would be appreciated!

 

[MylaPeek]

If your candy apple isn’t hardening, it might be that the sugar syrup didn’t reach the right temperature. Make sure to get it to around 300°F (hard crack stage) for that perfect crunch! Also, let it cool completely before digging in!

 

[WhiskWhisperer]

It sounds like your candy mixture might not have reached the right temperature! To get that perfect hard coating, make sure your sugar mixture hits 300°F (149°C) on a candy thermometer—this is known as the "hard crack" stage. If it doesn’t reach this temperature, the coating will stay soft. Also, make sure to let the apples cool completely on a greased surface. Hope that helps!