Best 4 Black Candy Apples Recipes

BLACK-HEARTED CANDY APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl., Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

BLACK CANDY APPLES

Steps:

• Line a baking sheet with parchment, and lightly brush parchment with butter. Combine sugar, water, corn syrup, and food coloring in a medium heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium-high. Boil until syrup reaches 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, about 15 minutes.
• Meanwhile, insert a wooden dowel into the stem end of each apple, pushing halfway down. When syrup reaches desired temperature, immediately remove from heat. Working quickly, dip apples, 1 at a time, in caramel to coat. Transfer to baking sheet; let cool. Candy apples can be made up to 4 hours ahead; keep at room temperature until ready to serve.

BLACK CANDY APPLES

Steps:

• 1. Lightly spray parchment or wax paper with cooking oil spray and set aside until needed. Place the sticks securely in the apples, entering at the stems. Set aside until needed
• 2. In a sauce pot, combine sugar, water, corn syrup, black food coloring, and cinnamon extract, stir and insert a candy thermometer. Bring to a boil over high heat, then reduce heat to medium-high. Boil until the mixture reaches 300°F, about 15 minutes. Remove from heat. (see my below table link for candy stages)
• 3. Immediately and quickly dip the apples into the syrup, twisting to cover the apple. Place the candied apples onto the prepared parchment or wax paper and allow to cool. Apples can be made up to 6 hours in advance of serving!
• 4. Here is a reference table I made last month about the different candy stages, hope it will help you with or without a candy thermometer! https://www.facebook.com/photo.php?fbid=539309059475945&set=a.489397737800411.1073741880.463079327098919&type=1&theater

RED AND BLACK CANDY APPLES

Steps:

• Clean and dry the apples.
• Try to remove as much of the wax as possible.
• If you purchase them from your local farmer�s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole.
• Set apples aside.
• Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
• Boil until the syrup reaches 300 degrees on a candy thermometer.
• Don�t go over 310 degrees or your candy burns and then you�ll be sad.
• Remove from heat and stir in flavored oil and food coloring.
• Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy.
• Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that�s greased or lined with a silpat.
• Repeat the process with the remaining apples.
• If your syrup thickens or cools too much, simply reheat briefly before proceeding.
• Let the apples cool completely before serving.