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Halloween is just around the corner, and what better way to celebrate than with some eerie and delicious Black Candy Apples! These dark and mysterious treats are not only visually stunning but also a delight for your taste buds.
Whether you’re hosting a Halloween party or simply looking for a fun and unique treat to enjoy, black candy apples are sure to impress. In this recipe, we explore everything you need to know about making these spooky delights.
Why You’ll Love This Recipe
You will learn a new technique! While making black candy apples may seem intimidating at first, with a little practice and patience, you’ll soon master the art of creating these delectable treats. The key is to ensure that the candy mixture reaches the hard crack stage, as this will give your apples a satisfying crunch.
The perfect Halloween treat! Black candy apples are not only a tasty treat but also a fantastic addition to any Halloween-themed event. Their unique appearance will surely impress your guests and create a memorable experience. So, gather your ingredients, put on your apron, and get ready to create a bewitching batch of black candy apples. Happy Halloween!
Black Candy Apples Ingredients
To make black toffee apples, you will need the following ingredients (go to the recipe below for exact quantities and instructions):
- Apples: Granny Smith apples or any other tart variety. It’s best to choose tart apples as they provide a pleasant contrast to the sweet candy coating.
- Granulated sugar
- Light corn syrup
- Water
- Maple syrup
- Black gel food coloring
Special Tools Needed
Wooden skewers – you can buy candy apple sticks online.
Candy thermometer – a candy thermometer ensures accuracy in achieving the desired hard crack stage of the candy syrup. It’s a useful tool to have for candy making.
How to Make Halloween Candy Apples
- Wash and dry the apples thoroughly, as any water left on the apples can cause bubbles when coating. Remove the stems and insert wooden skewers. Set aside.
- Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- In a medium saucepan, combine the granulated sugar, light corn syrup, water, and maple syrup. Place the saucepan over medium heat and stir until the sugar has dissolved completely, about 3-5 minutes.
- Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Insert a candy thermometer into the mixture and continue boiling until it reaches the hard crack stage, which is around 300°F. This will take approximately 15-20 minutes. If you do not have a thermometer, spoon some of the syrup into a bowl of cold water. If the syrup instantly hardens, then it is ready.
- Once the candy syrup reaches the correct temperature, remove the saucepan from the heat. Let it sit for a few minutes until the bubbles subside. Then, carefully stir in the black gel food coloring. Be cautious as the mixture may bubble and release steam. Add more black food coloring depending on how dark you want the syrup to be.
- Tip the pot at a 45° angle so all of the candy syrup goes to one side. Holding the skewer, dip each apple into the black candy syrup, swirling it around to ensure even coating. Allow any excess syrup to drip off. Keep the pot on medium-low heat to prevent the syrup from hardening. If it starts to harden it becomes increasingly difficult to dip between apples.
- Place the coated apples onto the prepared baking sheet and let them cool and harden completely to room temperature. This process will take about an hour or so.
- Once the black candy coating has completely hardened, your Halloween Black Candy Apples are ready to serve! You can display them on a tray or wrap them individually in cellophane with festive ribbons for gifting.
Recipe Tips
- Once dried, the candy apples are very hard. The coating is almost like a lollipop, so be cautious if biting it!
- Be sure the stick is solid inside the apple. This ensures it doesn’t fall off when dipping or twisting on the stick which would make it difficult to coat evenly.
- Once the apples are coated, they harden very quickly, so adding sprinkles or additional toppings will have to be put on the coating instantly. It may not even work at all because of how quickly it hardens.
Storage Instructions
Once the candy coating has hardened, store the candy apples in a cool, dry place at room temperature. Avoid refrigeration, as the moisture can cause the coating to become sticky. The candy apples are best enjoyed within a day or two. Over time, the candy coating may become sticky and lose its shine.
FAQs
Fill a large pot with water, then set it on the stove and cook on high until it’s just steaming and not boiling (turn the heat down if it starts to boil). Then add 1-2 tablespoons of baking soda and stir. Add the apples and let them soak for 1 minute. Remove and let dry on a clean towel. Don’t keep them in the water too long so that they start to cook and turn brown.
Variations
- Straws: Use thick straws. If the straws aren’t staying in well, dip with a skewer first, then add the straw in afterwards.
- Caramel Apples: You can use caramel instead of the candy coating for a different flavor profile. Just make sure the caramel is thick enough to coat the apples and allow it to cool and harden before serving.
More Halloween Dessert Recipes
- Halloween Pinata Cupcakes
- Graveyard Brownies
- Witch Hat Cookies
- Monster Rice Krispie Treats
- Mummy Pops
- Halloween Bark
Black Candy Apples
Ingredients
- 6 medium apples Granny Smith or any other tart variety
- 2 cups granulated sugar
- ¾ cup light corn syrup
- ½ cup water
- ¼ cup maple syrup
- ½ teaspoon black gel food coloring
Instructions
- Wash and dry the apples thoroughly, as any water left on the apples can cause bubbles when coating. Remove the stems and insert wooden skewers. Set aside.
- Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- In a medium saucepan, combine the granulated sugar, light corn syrup, water, and maple syrup. Place the saucepan over medium heat and stir until the sugar has dissolved completely, about 3-5 minutes.
- Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Insert a candy thermometer into the mixture and continue boiling until it reaches the hard crack stage, which is around 300°F. This will take approximately 15-20 minutes. If you do not have a thermometer, spoon some of the syrup into a bowl of cold water. If the syrup instantly hardens, then it is ready.
- Once the candy syrup reaches the correct temperature, remove the saucepan from the heat. Let it sit for a few minutes until the bubbles subside. Then, carefully stir in the black gel food coloring. Be cautious as the mixture may bubble and release steam. Add more black food coloring depending on how dark you want the syrup to be.
- Tip the pot at a 45° angle so all of the candy syrup goes to one side. Holding the skewer, dip each apple into the black candy syrup, swirling it around to ensure even coating. Allow any excess syrup to drip off. Keep the pot on medium-low heat to prevent the syrup from hardening. If it starts to harden it becomes increasingly difficult to dip between apples.
- Place the coated apples onto the prepared baking sheet and let them cool and harden completely to room temperature. This process will take about an hour or so.
- Once the black candy coating has completely hardened, your Halloween Black Candy Apples are ready to serve! You can display them on a tray or wrap them individually in cellophane with festive ribbons for gifting.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.