My Candy Apple is too brittle, how to prevent?

Question

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it.

How can I prevent this?

I am using the following ingredients:

3 cups sugar
1 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
White food coloring
2 additional colors of food coloring (I made marble apples)

John99 · Answer

As already suggested, maybe you should try for Soft Crack instead of hard crack.
If you are unable to rely on the thermometer just try a cold water test. Drop some hot candy in to iced water. Stop cooking after the hard ball stage. As soon as it will form pliable threads.
See

https://www.instructables.com/id/Candy-Making-without-a-Thermometer-Cold-Water-Tes/
https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309

These tests show what happens as the candy cools, and so predict what the final candy will be like. Even if your mix needs a different temperature from the 302 F you are aiming for it should work.
Make a note of what the indicated temperature is on your thermometer, and if the candy apples are ok then on future batches just use that thermometer and that temperature.

My Candy Apple is too brittle, how to prevent?

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