Black Candy Apples Food

BLACK CANDY APPLES

Black Candy Apples image

A teaspoon of black food coloring added to homemade caramel sauces gives these carnival sweets a dark twist for Halloween. They take just 10 minutes to prepare, so this bewitching bite is just around the corner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 25m

Yield Makes 8

Number Of Ingredients 6

Ingredients

Unsalted butter, softened, for parchment
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1 teaspoon black food coloring
8 red 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

Black-Hearted Candy Apples image

The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It's best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack. —Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 apples.

Number Of Ingredients 8

Ingredients

4 medium red apples
4 wooden or decorative pop sticks
2 cups sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon ground cinnamon, divided
Red food coloring
Black food coloring

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.

Nutrition Facts : Calories 614 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 161g carbohydrate (129g sugars, Fiber 3g fiber), Protein 0 protein.

RED AND BLACK CANDY APPLES

Red and Black Candy Apples image

This is a fabulous Halloween creation that I fell in love with and had to keep safe (as in not losing the recipe!). It's from mattbites.com (http://mattbites.com/2011/10/05/adams-scary-apples/) and I unashamedly stole it word for word. You'll find some amazing photo's of these apples there too. All credit goes to Matt and Adam, and they deserve it in truckloads! "A Note About The Black Apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky! Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores." Do Not take the times I gave as gospel they are a complete guess. IMPORTANT: You will also need "8-10 wooden twigs, twimmed"

Provided by Annacia

Categories Candy

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

8 -10 medium sized apples
3 cups granulated sugar
1/2 cup light corn syrup
1 cup water
3 drops of cinnamon flavored oil
1/4 teaspoon red food coloring
1/4 teaspoon black food coloring

Steps:

Clean and dry the apples.
Try to remove as much of the wax as possible.
If you purchase them from your local farmerï¿½s 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.
Donï¿½t go over 310 degrees or your candy burns and then youï¿½ll 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 thatï¿½s 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.

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