Black Candy Apples

Nicole P.


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" ;)

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Stove Top


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


1Lightly 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
2In 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)
3Immediately 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!
4Here is a reference table I made last month about the different candy stages, hope it will help you with or without a candy thermometer!

About Black Candy Apples

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy