Black Poison Candy Apples Recipes

BLACK POISON CANDY APPLES

Steps:

• Wash and thoroughly dry the apples. Insert a stick into the top of the apples and set aside.
• Prepare a baking sheet with wax paper, sprayed with cooking spray. Set aside.
• In a small saucepan, mix the sugar, corn syrup and water and attach the candy thermometer to the side of the pan, ensuring that the bottom reaches the mixture.
• Cook the mixture over medium heat, until the candy thermometer reaches 300 degrees.
• Remove the pan from heat and stir in black food coloring until desired color is reached.
• Dip each apple into the melted sugars, allowing access to drip off. Dip each apple 2-3 times before setting them on the sprayed wax paper to set.

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

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.

"POISON" CANDY APPLES

Steps:

• Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
• Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
• Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

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.