Poison Apple Candy Apples Halloween Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 6 medium Granny Smith apples (chilled)
- 2 cups granulated sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 teaspoon black gel food coloring
- 1 teaspoon vanilla extract
- 6 sturdy wooden sticks or clean twigs
Instructions
- Wash the apples thoroughly in hot water to remove any food-grade wax, which can prevent the candy from sticking. Dry them completely with a paper towel. Remove the stems and push a wooden stick or a cleaned twig into the top of each apple. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
- In a medium heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir the mixture over medium heat until the sugar has completely dissolved. Avoid splashing the sugar onto the sides of the pot to prevent crystallization.
- Clip a candy thermometer to the side of the pan. Increase the heat to medium-high and let the mixture boil without stirring. Continue cooking until the thermometer reaches 300°F (150°C), which is the “hard crack” stage. This usually takes about 10 to 15 minutes.
- Once the syrup reaches 300°F, immediately remove the pan from the heat. Carefully stir in the black gel food coloring and vanilla extract. Be cautious, as the mixture may bubble up or steam when the liquid is added. Stir gently until the color is uniform and deep black.
- Tilt the pan to one side so the syrup pools. Hold an apple by the stick and dip it into the syrup, swirling it to coat it completely. Lift the apple and let the excess syrup drip back into the pan for a few seconds. Place the coated apple onto the prepared parchment paper.
- Repeat the dipping process with the remaining apples. Work quickly, as the candy will begin to harden as it cools. Let the apples sit at room temperature for at least 20 minutes until the candy shell is completely firm and no longer tacky to the touch.