Instructions
- Prepare the Apples
- Insert candy sticks firmly into the tops of the apples.
- Make sure apples are dry, as moisture prevents the candy coating from sticking.
- Make the Candy Coating
- In a medium saucepan, combine sugar, corn syrup, and water.
- Cook over medium heat, stirring until sugar dissolves.
- Clip a candy thermometer to the side; boil without stirring until it reaches 300°F (149°C) – hard crack stage.
- Remove from heat and stir in black food coloring and vanilla extract.
- Dip the Apples
- Working quickly, tilt the saucepan or use a heat-safe bowl.
- Dip each apple into the candy coating, swirling to cover completely.
- Let excess drip off and place on a parchment-lined baking sheet to harden.
- Optional Swirl Decoration
- Melt white chocolate or colored candy melts.
- Drizzle over the hardened candy apples for a “poison swirl” effect.
- Allow to set completely before serving.
Tips
- Work fast — candy coating hardens quickly once off the heat.
- Use a silicone or parchment-lined tray to prevent sticking.
- Store at room temperature for up to 3 days. Avoid the fridge to prevent sticky coating.
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