RED AND BLACK CANDY APPLES
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
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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