Spooky Black Caramel Apples Recipe I’ve always had trouble making caramel apples the right way. I’ve solved the problem completely, and I’m eager to share my tricks and tips to help you make flawless Black Caramel Apples for Halloween!
These black Poison Toffee Apples are the ultimate sinister Halloween treat and make an the perfect decoration for your table.
When I was a kid eating a candy apple or toffee was the most enjoyable thing to do. It was never a guilt trip about it because it was an apple! It’s true that it’s full of sugar, but what’s the point? It’s a fruit! I used to break the candy coating on the table as it was too difficult to chew through, and I loved the way it made me feel so happy as I consumed it. Now I can see that same happiness on my children’s faces when they are eating the candy.
Making them is equally enjoyable. It’s even more enjoyable when the candy coatings are a shiny dark, sinister black. These remind me of the kind of food that Maleficent could serve. They are perfect for Halloween.
I’ve made a large batch of them and covered them with cellophane ready to distribute to Halloween trick-or-treaters, who are a great addition to the festivities over the past couple of years. We South Africans, Halloween is not a holiday we usually enjoy, but I do enjoy costumes and the fun of the whole thing. Apples are a gorgeous centerpiece and add the perfect amount of fun to your event.
How can I make candy apples?
- Make the apples and the dipping station: Skewer your apples using Kebab sticks (or take branches from a tree that is non-toxic to add an exciting twist) and put them aside. Line an oven sheet with parchment and put it aside.
- Create your candy coat: Mix sugar, corn syrup, water, as well as a black food color in a pot and set it over medium temperature. Let it get to a boil and stir to dissolve the sugar. After the sugar has dissolved it is time to stop stirring and scrub down the sides of the pot using a damp brush. This stops crystals of sugar from falling into the caramel, causing it to crystallize. The caramel should be cooked until it has at the stage of hard crack (150oC/310oF using an instrument for measuring candy). If you want to determine if you’ve reached the hard crack stage, without a candy thermometer, drop a small amount of the hot sugar mixture into a glass of cold water. The sugar should develop into tough threads that are brittle and hard.
- Dive the apple: Carefully dip the apples in the caramel mix. The pan should be tipped towards the side and then swirl the apples around in the mixture of candy. Set the pan on the sheet pan and let it cool before serving.
What is the ideal apple to make candy apples?
Granny Smith apples are perfect for candy apples and toffee. Their crisp, tart flavor works perfectly with the sweet flavor of candy-coated.
Can you store apple candy in your refrigerator?
It’s possible, but not advised. The coating of candy can begin to sweat once it’s in the fridge and may fall out of the apple. Wrap the cooled hardened candy apple cellophane and secure it to keep oxygen from getting into the apples. So they can last for up to 3 days at temperatures at room temperatures.
The most effective method to avoid oxygen loss is to coat the apples as well as the point where you insert the skewer in the apple completely with a candy coating. So they last for as long as 10 days.
Frequently Asked Questions & Expert Tips
Can I make these candy apples a different color?
You can change the candy coating’s color any color you want by switching out the color of the gel icing that you are using. Orange, purple, or lime green could look fantastic!
How do I store candy apples?
The candy apples are best eaten on the day they were made. The moisture will begin to accumulate inside, and the apples do not possess the same appealing texture. Refrigerating the apples can result in moisture accumulation which is why we recommend placing the apples in a container that is airtight in a cool, dry place until ready to serve them. If you’d like to prepare the apples ahead make them in the evening before or on in the morning.
- 2. Tbsp of corn syrup
- 2 Tbsp of water
- 1/2 C of granulated sugar
- 1/4 C heavy cream
- Pinch salt
- 1/2 tsp vanilla extract
- 2-3 tsp McCormick food coloring
- Unsalted Butter 2 Tbsp
Prepare a baking sheet by covering it with a mat made of silicone or parchment.
- Wash dry, then dry and cut off stems. Sticks or craft sticks can be used to insert them. Set aside.
- In a medium-sized heatproof bowl, mix corn syrup as well as granulated sugar, water, and corn syrup. Microwave for about 5-7 minutes, until the mixture boils and changes to an amber-like light color. Be sure to watch closely and remove it when it has reached the ideal shade.
- Mix in heavy cream, followed by vanilla, salt along with food coloring. Mix until thoroughly incorporated. Then, stir in butter until it is smooth.
- Dip and coat immediately each apple one at a. Turn and tilt to coat completely. Place over a bowl, with a stick, allowing the excess to drip away for 10 to 15 minutes. Turn upside down and put a stick in place, and let the caramel set for about 15 minutes. Transfer the caramel to the baking sheet. Repeat with the remaining apples. Place on baking sheet.
- The caramel should chill for 30 to 60 minutes to set the caramel completely.
It is possible to make up one day ahead.
If caramel isn’t able to stick onto the apples, it could become too hot, and liquid. Stir until it becomes slightly cooler and thicker. If the caramel becomes thicker then heat it using the microwave. Or, in a pot of simmering water until it reaches a pourable consistency once more.