Name: Poison Candy Apples
Cook time: 35 min
Total time: 35 min
Ingredients: 6 medium Granny Smith apples (thoroughly washed and dried); 2 cups granulated 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 twigs

Ingredients

Scale

6 medium Granny Smith apples (thoroughly washed and dried)
2 cups granulated 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 twigs

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Instructions

Step 1: Prepare the Apples. Remove the stems from your apples. Scrub them vigorously under hot water to remove any food-grade wax; this ensures the candy sticks properly. Dry each apple completely with a lint-free towel. Insert a wooden stick firmly into the top of each apple. Line a baking sheet with parchment paper and lightly grease it with non-stick spray or a thin layer of butter.
Step 2: Combine the Syrup Ingredients. In a medium heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir the mixture over medium heat until the sugar dissolves completely. Once the mixture begins to simmer, stop stirring. Insert a candy thermometer into the liquid, ensuring it does not touch the bottom of the pan.
Step 3: Cook to Hard Crack Stage. Increase the heat slightly and let the mixture boil. Watch the thermometer closely as the syrup reaches 300°F to 310°F (the hard crack stage). This usually takes about 15 to 20 minutes. Immediately remove the pan from the heat once it hits the target temperature to prevent the sugar from burning.
Step 4: Add Color and Flavor. Stir in the black gel food coloring and vanilla extract. Use a silicone spatula to gently mix the color until the syrup is a deep, uniform black. Be careful, as the mixture may bubble up slightly when you add the coloring. Let the bubbles subside for a minute so the coating remains smooth and glass-like on the apples.
Step 5: Dip and Set. Tilt the saucepan at an angle. Hold an apple by the stick and dip it into the black syrup, swirling it to coat all sides evenly. Lift the apple and let the excess syrup drip back into the pan for a few seconds. Place the coated apple onto the prepared parchment paper. Repeat with the remaining apples. Let them sit at room temperature for about 20 minutes until the candy is fully hardened.

Cook Time: 35 minutes