Name: Poison Candy Apples
Cook time: 35 min
Total time: 35 min
Ingredients: 6 medium Granny Smith apples (washed and dried); 2 cups granulated white sugar; 3/4 cup water; 1/2 cup light corn syrup; 1 teaspoon black gel food coloring; 1/2 teaspoon vanilla extract (optional); 6 sturdy wooden sticks or cleaned twigs

Ingredients

Scale

6 medium Granny Smith apples (washed and dried)
2 cups granulated white sugar
3/4 cup water
1/2 cup light corn syrup
1 teaspoon black gel food coloring
1/2 teaspoon vanilla extract (optional)
6 sturdy wooden sticks or cleaned twigs

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Instructions

Start by removing the stems from your apples. Scrub them thoroughly under hot water to remove the natural wax coating; this ensures the candy sticks properly. Dry them completely with a lint-free towel. Insert a wooden stick or a cleaned twig into the top of each apple, pushing it about halfway through for stability. Place the prepared apples on a baking sheet lined with silicone mats or greased parchment paper.
In a medium heavy-bottomed saucepan, combine the sugar, water, and light corn syrup. Stir the mixture over medium heat until the sugar dissolves. Once the liquid is clear, stop stirring and clip a candy thermometer to the side of the pot. Increase the heat and let the mixture boil until it reaches 300°F to 310°F (the hard crack stage). This usually takes about 10 to 15 minutes.
As soon as the mixture reaches the hard crack stage, remove the pan from the heat immediately. Stir in the black gel food coloring and vanilla extract. Use a metal spoon to gently incorporate the color until the syrup is a deep, uniform black. Be careful, as the mixture is extremely hot and may bubble up slightly when you add the coloring.
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 coat the sides completely. Lift the apple and let the excess syrup drip back into the pan for a few seconds. Place the coated apple back onto the prepared baking sheet. Repeat the process for the remaining apples, working quickly before the candy starts to harden in the pan.
Allow the apples to sit undisturbed at room temperature for at least 20 minutes. The candy coating will harden into a shiny, glass-like shell. Do not refrigerate them while they set, as the humidity can cause the candy to become sticky or dull.

Cook Time: 35 minutes