Black Candy Apples Food

BLACK CANDY APPLES

Steps:

• Line a baking sheet with parchment, and lightly brush parchment with butter. Combine sugar, water, corn syrup, and food coloring in a medium heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium-high. Boil until syrup reaches 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, about 15 minutes.
• Meanwhile, insert a wooden dowel into the stem end of each apple, pushing halfway down. When syrup reaches desired temperature, immediately remove from heat. Working quickly, dip apples, 1 at a time, in caramel to coat. Transfer to baking sheet; let cool. Candy apples can be made up to 4 hours ahead; keep at room temperature until ready to serve.

BLACK-HEARTED CANDY APPLES

Steps:

• Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside., In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl., Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.

RED AND BLACK CANDY APPLES

Steps:

• Clean and dry the apples.
• Try to remove as much of the wax as possible.
• If you purchase them from your local farmer�s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole.
• Set apples aside.
• Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
• Boil until the syrup reaches 300 degrees on a candy thermometer.
• Don�t go over 310 degrees or your candy burns and then you�ll be sad.
• Remove from heat and stir in flavored oil and food coloring.
• Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy.
• Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that�s greased or lined with a silpat.
• Repeat the process with the remaining apples.
• If your syrup thickens or cools too much, simply reheat briefly before proceeding.
• Let the apples cool completely before serving.