Candy apples were not developed as a novelty taste treat. Instead, the apples were coated with boiling sugar syrup originally as a way of keeping the apple fresh for months without refrigeration, as the heat kills all the bacteria on the exterior and the coating seals the apple from further contamination. The delightful sweet flavor is just an added bonus.
British candy apples usually are sealed in treacle, while American candy apples are most likely dipped in caramel or in red-tinted sucrose flavored with cinnamon. Often, sadistic candy apple preparers ruin the whole thing by adding nuts to the coating.
The best apples to use have a rough, not a smooth, skin, as the sugar sticks to them better. Small, crisp apples like Macouns or Pink Ladies also work better than the mealy varieties like Jonathans or Galas.
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