Best Candy Apples Recipes

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CANDY APPLES



Candy Apples image

Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 medium or 12 mini candy apples

Number Of Ingredients 6

Unsalted butter, for parchment paper
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring, (optional)
6 medium apples, or 12 lady apples

Steps:

  • Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
  • Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

CARAMEL, CHOCOLATE AND CANDY APPLES



Caramel, Chocolate and Candy Apples image

Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.

Provided by Giada De Laurentiis

Categories     dessert

Time 5h20m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook's Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles

Steps:

  • Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
  • In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
  • Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

CANDY APPLES



Candy apples image

Serve these easy candy apples at a summer fête, on Bonfire Night, Halloween at a kids' birthday party. Experiment with fun and vibrant colours

Provided by Lulu Grimes

Categories     Treat

Time 35m

Number Of Ingredients 6

8 red apples
400g caster sugar
1 tsp lemon juice
4 tbsp golden syrup
a few drops red food colouring (optional)
8 sticks , chopsticks or lolly sticks

Steps:

  • Remove the stalks from the apples, then put them in a heatproof bowl and pour over boiling water from the kettle to cover them and leave for 3-4 mins. Remove with a slotted spoon and pat dry. (This removes the protective wax from the skin and makes the toffee stick to the apples better.)
  • Push the sharpest end of each stick into the stalk-end of each apple, making sure it's firmly wedged in. Put a large piece of baking parchment on a board.
  • Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don't stir. Add the golden syrup and simmer the mixture (be careful it doesn't boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring, if you like, and swirl to combine. Turn off the heat.
  • Working quickly, dip each apple into the toffee, tipping the pan to cover it fully. Lift out and allow any excess to drip off back into the pan before placing on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again, if you need to. Leave to set. Best eaten on the same day.

Nutrition Facts : Calories 284 calories, Carbohydrate 69 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HOT CINNAMON CANDY COVERED APPLES



Hot Cinnamon Candy Covered Apples image

This is a recipe for hot cinnamon candy covered apples. The candy is a hard candy and is rather simple to prepare. A candy thermometer is required.

Provided by Angelina

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 3h20m

Yield 6

Number Of Ingredients 7

½ cup confectioners' sugar
6 apples
2 cups water
2 cups white sugar
2 cups light corn syrup
1 tablespoon red food coloring
1 teaspoon cinnamon oil

Steps:

  • Line a cookie sheet with aluminum foil and sprinkle it with confectioners' sugar.
  • Remove stems from apples and rinse them thoroughly. Spear each apple through the bottom with a rounded wooden craft stick. Dry thoroughly and set aside.
  • In a large saucepan bring water, sugar and corn syrup to a boil. Reduce heat to medium-high. Continue to boil, stirring so as not to burn, until mixture reaches 300 degrees F (150 degrees C). Remove from heat, and while stirring, add food coloring and cinnamon oil.
  • Working quickly, dip each apple into the candy mixture, coating well. Place apples on prepared cookie sheet to cool. Refrigerate for 2 hours.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 183.6 g, Fat 0.5 g, Fiber 4 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 124.6 g

CINNAMON RED-HOT CANDY STEWED APPLES



Cinnamon Red-Hot Candy Stewed Apples image

I love cinnamon red hot candy apples! This recipe was graciously submitted to the Chicago Tribune by Liz Clark in June, 1998.

Provided by Chicagoland Chef du

Categories     Apple

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

8 large apples, firm, cored and peeled
1 1/2 cups water
9 ounces cinnamon red-hot candies

Steps:

  • Cut peeled & cored apples into wedges.
  • Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
  • Over medium-high heat, bring to a boil, stirring constantly.
  • Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
  • Serve warm or at room temperature.

STATE FAIR RED CANDY APPLES



State Fair Red Candy Apples image

This receipe was given to me when I was 8 yrs old by our neighbors mom. Every year at the towns Halloween Carnival, she would make hundreds of these to sell at one of the booths. These were my favorite thing to make for my own kids while they were growing up. This receipe has always been part of my childhood!!!

Provided by Angela Lynch

Categories     Other Snacks

Number Of Ingredients 9

12 ripe granny smith apples
2 c sugar
1 c kero (white) syrup
1/2 tsp vanilla
Dash of cream of tarter
1/4 tsp cinnamon
3 Tbsp red food coloring
12 popsickle sticks
cooking spray

Steps:

  • 1. Grease 2 cookie sheets. Wash and dry apples and put popsickle sticks in them and have them ready to be dipped into the hot candy.
  • 2. Spray a large pot with cooking spray.Put a candy thermometer on side of pot(do not let it touch bottom). On high temperature, mix all ingrediants, STIRRING CONSTANTLY(this will take awhile).Allow temperature to reach 277 degrees(or soft crack). DO NOT OVERCOOK.You know candy is ready when it forms a ball when a little dropped in a glass of cool water.
  • 3. Immediately remove from heat. And start dipping apples in the HOT candy.BE CAREFULL, THE CANDY IS EXTREMELY HOT!!!After dipping apples in candy, swirl apple around to keep candy on apple and let the apple drip for a few seconds and put them on the greased cookie sheets.WORK FAST, as the hot liquid as it cools will get hard.
  • 4. When finished dipping all the apples, make sure you put some HOT water in your pot and get the candy out as soon as possable, or you will have a big mess. Also clean all candy drippings, spoons, etc. This candy when dry, dries like glue.
  • 5. If you want to cool fast, put in refrigerator for a few minutes. But do not store in refrigerator, because the candy will slide right off the apple. Keep in airtight container when hard or wrap in wax paper.

CANDY CINNAMON APPLES



Candy Cinnamon Apples image

This is a very pretty twist on the traditional cinnamon apples. Thanks to my aunt for this recipe This recipe is best with Cinnamon Imperials not Red Hots as Red Hots will not completely dissolve.

Provided by Mamalovesakm

Categories     Dessert

Time 1h10m

Yield 6 apples, 6 serving(s)

Number Of Ingredients 5

6 apples
1 cup sugar
1 cup hot water
1 (10 ounce) package red cinnamon candies (Brachs not Red Hots)
5 drops red food coloring

Steps:

  • Preheat oven to 350 degrees.
  • Core apples, peel halfway down.
  • Place apples in pyrex baking dish.
  • Mix sugar, cinnamon candies, food coloring, and water in saucepan.
  • Heat until sugar and cadies are dissolved.
  • Pour sugar mixture over apples.
  • Bake approximately 1 hour basting every 10-15 minutes.

Nutrition Facts : Calories 200.8, Fat 0.2, Sodium 2.2, Carbohydrate 52.4, Fiber 3.3, Sugar 47.6, Protein 0.4

CANDY APPLES



Candy Apples image

Provided by Food Network

Categories     dessert

Time 18m

Yield 6 apples

Number Of Ingredients 8

Wooden sticks
6 Fuji or Granny Smith apples
1 bag candy corn
1 bag licorice bits
1 1/2 cups water
4 1/2 cups granulated sugar
1 1/8 cups corn syrup
3/4 teaspoon red food coloring

Steps:

  • Clean apples. Place a wooden stick in the center of the apple. Set aside. Place the candy corn and licorice in separate bowls.
  • Place the water, sugar, and corn syrup in a clean 3-quart saucepot. Stir to form wet sand.
  • Place on medium flame until the sugar boils; at that point increase the heat to high. Occasionally, wash sides of pot with cold water and a brush, if needed, to prevent crystallization. Cook on high heat to 283 degrees F. Add red food coloring and swirl around in the pot; do not stir. Continue to cook to 300 degrees F. Remove from the heat and let rest for 3 minutes.
  • Dip the apple on an angle, rotating the apple clockwise, to coat the apple. Immediately roll the apple in candy corn or licorice. Set aside to cool.

BLACK-HEARTED CANDY APPLES



Black-Hearted Candy Apples image

The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It's best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack. —Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 apples.

Number Of Ingredients 8

4 medium red apples
4 wooden or decorative pop sticks
2 cups sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon ground cinnamon, divided
Red food coloring
Black food coloring

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.

Nutrition Facts : Calories 614 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 161g carbohydrate (129g sugars, Fiber 3g fiber), Protein 0 protein.

CARNIVAL CANDY APPLES



Carnival Candy Apples image

These apples are just like the ones you had at a carnival as a kid. The hard candy coating is sweet with a slight cinnamon flavor. Super easy to make, these would be great to have at a kid's party or for Halloween. We loved these with a crisp red apple, but have fun experimenting with different types of apples.

Provided by MaryJane Kent

Categories     Other Snacks

Time 30m

Number Of Ingredients 8

2 c white sugar
1/2 c white corn syrup
1/2 c water
1 tsp butter
1/2 tsp cinnamon oil, at most
1 tsp red food coloring
15 small apples
15 popsicle sticks

Steps:

  • 1. Remove stems from apples.
  • 2. Wash and dry apples.
  • 3. Place a popsicle stick in each apple, set aside.
  • 4. Cook sugar, corn syrup, water, butter, cinnamon oil and red food coloring to hard crack stage.
  • 5. Roll apples in syrup.
  • 6. Set on greased foil to cool.

CANDY BAKED APPLES



Candy Baked Apples image

Make and share this Candy Baked Apples recipe from Food.com.

Provided by Redsie

Categories     Apple

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 apples
1 cup quick-cooking oats
1/2 cup sliced blanched almond
1/2 cup brown sugar
1/2 cup semi-salted butter, softened
1/4 teaspoon ground cinnamon

Steps:

  • With the rack in the middle position, preheat the oven to 200°C (400°F).
  • In a bowl, combine all the ingredients except the apples. Set aside.
  • Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking.
  • Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
  • Cool to room temperature. Serve as is or with vanilla ice cream.

SNOW WHITE POISON CANDY APPLES RECIPE BY TASTY



Snow White Poison Candy Apples Recipe by Tasty image

Katie recreates the poison apple from Snow White, but gives it a Halloween twist by drawing a creepy, spooky green face on it. Don't let making candy apples from scratch scare you-they only take a few ingredients and are easier than you think!

Provided by Katie Aubin

Categories     Snacks

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 honeycrisp apples, stems removed
1 ½ cups sugar
½ cup water
¼ cup light corn syrup
6 drops red food coloring
8 oz neon green candy melts
1 teaspoon canola oil
4 lollipop sticks

Steps:

  • Insert a lollipop stick into the stem end of each apple.
  • Line a baking sheet with parchment paper or wax paper.
  • Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
  • Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
  • Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
  • Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
  • Let set for 10-15 minutes, until completely hardened.
  • Enjoy!

BLACK CANDY APPLES



Black Candy Apples image

A teaspoon of black food coloring added to homemade caramel sauces gives these carnival sweets a dark twist for Halloween. They take just 10 minutes to prepare, so this bewitching bite is just around the corner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes 8

Number Of Ingredients 6

Unsalted butter, softened, for parchment
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1 teaspoon black food coloring
8 red 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.

THE BEST RED CANDY APPLES



The Best Red Candy Apples image

These are awesome. The candy is really crunchy and easy to eat. They remind you of the fair. I use Granny Smith Apples because it's the perfect combination of tart and sweet. You don't taste the lemon juice at all, but it give the candy the perfect flavor.

Provided by corcascai

Categories     Low Protein

Time 30m

Yield 12 apples, 12 serving(s)

Number Of Ingredients 7

2 cups water
4 cups sugar
1 1/3 cups light corn syrup
4 drops lemon juice
1 teaspoon red food coloring
12 granny smith apples (or your favorite variety.)
12 wooden skewers or 12 wooden popsicle sticks

Steps:

  • Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!

Nutrition Facts : Calories 437, Fat 0.3, Sodium 25.7, Carbohydrate 114.8, Fiber 3.3, Sugar 91.1, Protein 0.4

BOURBON CANDY APPLES



Bourbon Candy Apples image

Bourbon adds a rich flavor to these hand dipped caramel apples.

Provided by Allrecipes

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 6

8 Granny Smith apples
8 wooden sticks
1 (16 ounce) package brown sugar
⅔ cup dark corn syrup
¾ cup water
2 tablespoons bourbon whiskey

Steps:

  • Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  • Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
  • Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

Nutrition Facts : Calories 361 calories, Carbohydrate 93.3 g, Fiber 2.6 g, Protein 0.5 g, Sodium 60.1 mg, Sugar 75.8 g

HOLIDAY CANDY APPLES



Holiday Candy Apples image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 candy apples

Number Of Ingredients 0

Steps:

  • Insert lollipop sticks into 4 apples, one-third of the way. Line a baking sheet with parchment paper and coat with cooking spray. Stir together 1 1/4 cups sugar and 1/4 cup each corn syrup and water in a small saucepan; bring to a boil. Reduce the heat to medium and add 1/2 teaspoon red food coloring. Continue cooking, swirling the pan but not stirring, until a candy thermometer registers 290 degrees F, about 10 minutes; remove from the heat. Immediately dip each apple into the candy, then twirl the apple over the pan to let the excess drip off. Decorate (see instructions below).
  • How to Decorate
  • Spun-sugar apple: Dip the apple as directed, then hold sideways over the pan, dip a fork in the candy mixture and quickly wave it all over the apple to make thin threads. Let set.
  • Candy cane apple: Roll the apple in crushed candy canes immediately after dipping. Let set.
  • White chocolate apple: Let the coating set, then drizzle the apple with melted white chocolate. Sprinkle with silver nonpareils.
  • Coconut apple: Roll the apple in shredded coconut immediately after dipping. Let set.

HOT PINK CANDY APPLES RECIPE - (4.6/5)



Hot Pink Candy Apples Recipe - (4.6/5) image

Provided by á-39849

Number Of Ingredients 9

6 small to medium apples (washed, dried and stems removed)
6 candy apple sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
2 tablespoons white food coloring
2 teaspoons gel food coloring (whichever color you want your apples to be!)
1 teaspoon vanilla extract
Note: You will need a candy thermometer to make this recipe.

Steps:

  • Remove the stems from the apple. Wash and dry the apples. Put the sticks in the stem side of each apple.Place them on a sheet pan that is sprayed with nonstick cooking spray. Set them aside until your sugar mixture is ready. This will help make sure the apples are good and dry. Mix the sugar, corn syrup, food coloring and gel food coloring in a medium size sauce pan over a medium high heat. Stir to combine. Let the mixture come to a full boil. Have your candy thermometer handy. When the mixture begins to boil, hook the candy thermometer on the side of the pan and make sure it doesn't touch the bottom of the pan, but is in the boiling mixture. Let the mixture come to 302°F (hard crack stage). This will take about 20 minutes. No need to stir or disturb the mixture while it heats, just be patient until it reaches the correct temperature. When the candy reaches 302°F, immediately remove it from the heat and use a rubber spatula to stir in the vanilla extract. Stir it gently to get the flavor evenly incorporated. Tilt the saucepan slightly, so it is easier to dip the apples in the candy. Swirl to coat, and then let the excess drip off into the pan. Set the candied apple on the prepared sheet pan to harden. Be careful, the sugar is very hot. The candied apples keep at room temperature for about 2 - 3 days, if they aren't eaten first! Do not refrigerate, it will change the coating from a candied coating to a sticky (potentially messy) coating. Note: These are candied apples with a hard coating, not caramel apples with a soft coating.

JACK-O'-LANTERN CANDY APPLES



Jack-o'-Lantern Candy Apples image

Surprise your family with this Halloween dessert! Enjoy these candy apples decorated as Jack o' Lanterns using Betty Crocker® icing.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

8 medium apples
8 cinnamon sticks (6 inch) or craft sticks (flat wooden sticks with round ends)
2 1/2 cups granulated sugar
1 cup water
3/4 cup light corn syrup
1 teaspoon orange paste food color
Powdered sugar
2 oz black fondant, if desired
1 tube (4.25 oz) Betty Crocker™ green decorating icing

Steps:

  • Line cookie sheet with cooking parchment paper. Wash and dry apples; remove stem and blossom ends. Insert stick into stem end of each apple.
  • In 3-quart heavy saucepan, mix granulated sugar, water, corn syrup and food color. Heat to boiling over medium-high heat. Boil uncovered 15 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Let stand until bubbling stops.
  • Dip each apple into hot sugar mixture, turning to coat and letting excess drip off. Place on cookie sheet. Let stand until set.
  • On surface lightly sprinkled with powdered sugar, roll fondant to 1/8-inch thickness. Using paring knife, cut out eyes, nose and mouth for each jack- o'-lantern. Attach leaf tip to icing tube; pipe leaves on each apple. Remove leaf tip from icing tube; attach small round tip. Pipe vines. Use icing to attach eyes, nose and mouth to each apple, pressing gently. Let stand until set.

Nutrition Facts : Calories 354, Carbohydrate 90 g, Fiber 4 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 31 mg

BLACK CANDY APPLES



Black Candy Apples image

These are always a hit at our Halloween parties. I make different colors than the original red (purple, black,green) and if you want to be "fancy" you can dip them first in the clear syrup, then 3/4 up in red (let cool completely in between dips) and half dip in black :) I also sprinkle them with "witch dust" ;)

Provided by Nicole P.

Categories     Candies

Number Of Ingredients 10

2 c sugar
3/4 c water
2/3 c light corn syrup
2 tsp black food coloring
1/4 tsp cinnamon extract
6 red apples
parchement paper
6 wooden sticks
cooking spray
candy thermometer or the table i made (see below)

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



Red and Black Candy Apples image

This is a fabulous Halloween creation that I fell in love with and had to keep safe (as in not losing the recipe!). It's from mattbites.com (http://mattbites.com/2011/10/05/adams-scary-apples/) and I unashamedly stole it word for word. You'll find some amazing photo's of these apples there too. All credit goes to Matt and Adam, and they deserve it in truckloads! "*A Note About The Black Apples:* Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky! Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores." Do Not take the times I gave as gospel they are a complete guess. IMPORTANT: You will also need "8-10 wooden twigs, twimmed"

Provided by Annacia

Categories     Candy

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 -10 medium sized apples
3 cups granulated sugar
1/2 cup light corn syrup
1 cup water
3 drops of cinnamon flavored oil
1/4 teaspoon red food coloring
1/4 teaspoon black food coloring

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.

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