Ingredients
Scale
- 6 large Granny Smith apples (chilled and thoroughly cleaned)
- 2 cups granulated white sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 teaspoon black gel food coloring
- 1 teaspoon vanilla or cinnamon extract (optional)
- 6 sturdy wooden sticks or twigs (cleaned and dried)
- Non-stick cooking spray or butter for the parchment paper
Instructions
- Wash your apples thoroughly in very hot water to remove the food-grade wax coating. If the wax remains, the candy will slide right off. Scrub them with a clean cloth or a dash of baking soda, then dry them completely. Pull off the stems and insert a wooden stick or a cleaned twig into the center of each apple. Line a baking sheet with parchment paper and lightly grease it with cooking spray or butter.
- In a medium heavy-bottomed saucepan, combine the sugar, water, and light corn syrup. Stir the mixture over medium heat until the sugar dissolves completely. Once the mixture is liquid, stop stirring. Insert a candy thermometer into the pot, ensuring it does not touch the bottom of the pan. Increase the heat to medium-high and let the syrup boil.
- Monitor the thermometer closely. You need the mixture to reach exactly 300°F (150°C), which is the “hard crack” stage. This ensures the candy sets into a glass-like shell rather than a sticky caramel. This process usually takes about 10 to 15 minutes depending on your stove. Once it hits the target temperature, remove the saucepan from the heat immediately.
- Working quickly, stir in the black gel food coloring and your choice of extract. Be careful, as the hot sugar may bubble or steam when you add the liquid. Use a metal spoon to gently incorporate the color until the syrup is a deep, uniform ink-black. Avoid whisking too vigorously, as you want to minimize air bubbles in the coating.
- Tilt the saucepan to one side so the black syrup pools. Hold an apple by the stick and dip it into the syrup, swirling it slowly to cover the fruit entirely. Lift it out and let the excess syrup drip back into the pot for a few seconds. Place the coated apple onto the prepared parchment paper. Repeat with the remaining apples. Let them cool and harden completely at room temperature for about 20 minutes before serving.
- Cook Time: 35 minutes