"The problem with candy apples is the skewer you stick through from the top and into the core. The moment you stick that skewer through the apple, you've essentially started a countdown. Breaking through the skin exposes the flesh to air and bacteria, which means your beautiful candy apples won't last nearly as long. But here's an easy save: Wrap each one in wax paper immediately after dipping."
"For long-term storage, the fridge is your best friend, but only after careful wrapping and moisture-proofing. The enemy of candy apples is humidity, and the fridge is a very humid place. If you don't protect them properly, moisture will melt the candy layer right off the apples, making them sticky. Pop those wrapped candy apples into a resealable bag or an airtight container before they hit the fridge."
"Any kind of moisture, even moisture coming off the apples themselves, will melt your candy coating. That's why you should also throw a few desiccant packs into the bag or container (you can get this 15-pack of Silica Gel Packs for on Amazon). They'll absorb all traces of moisture, ensuring your candy apples stay safe and sound. Another storage consideration you probably aren't thinking about is the type of apple you use."
Sticking a skewer through an apple exposes flesh to air and bacteria, which shortens candy apple shelf-life. Wrapping each apple in wax paper immediately after dipping locks out moisture and prevents coated apples from sticking together. Refrigeration extends storage only if apples are carefully wrapped and moisture-proofed first. Place wrapped apples into a resealable bag or airtight container before refrigerating to shield them from humidity, which will otherwise melt the candy coating. Including desiccant packs inside the container absorbs residual moisture. Apple variety affects browning and longevity. Properly protected candy apples can keep for a week or two, suitable for gifting.
Read at Tasting Table
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