Description
Black Poison Swirl Candy Apples are a visually stunning and deliciously spooky Halloween treat featuring crisp, fresh apples coated in a glossy black candy swirl. Perfect for parties, trick-or-treaters, or seasonal snacking, these candy apples combine a crunchy texture with a sweet, hard candy shell and eerie aesthetics that delight both kids and adults alike.
Ingredients
Scale
Apples
- 6 firm, crisp apples (such as Granny Smith or Fuji)
Candy Coating
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- Black food coloring, as needed
- 1 teaspoon vanilla extract (optional)
Other
- 6 wooden or bamboo sticks
Instructions
- Prepare Your Apples: Wash your apples thoroughly, removing any wax coating, and dry them completely. Insert wooden sticks firmly into the tops of each apple, leaving enough space to hold them comfortably.
- Make the Candy Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Bring the mixture to a boil over medium heat, stirring gently until the sugar dissolves. Attach a candy thermometer to the pan and cook until the temperature reaches about 300°F (hard crack stage).
- Add Black Food Coloring: Once the syrup hits the right temperature, remove it from heat immediately and stir in black food coloring and vanilla extract, if using. Be careful as the syrup will be extremely hot.
- Dip and Swirl the Apples: Dip each apple into the black candy syrup, swirling it around to coat completely. Lift slowly to allow excess syrup to drip back into the pan, creating swirl patterns as the candy begins to set.
- Cool and Set: Place the coated apples on a baking sheet lined with parchment paper. Let them cool at room temperature until the candy hardens completely. Avoid moving them during this stage to preserve the swirl effect.
Notes
- Use room temperature apples to avoid candy coating cracking or sliding off.
- Monitor candy syrup temperature carefully with a candy thermometer for the best glossy finish.
- Work quickly when dipping apples to prevent the candy syrup from hardening prematurely.
- Use parchment paper or silicone mats to prevent sticking when cooling the coated apples.
- For a thicker, bolder swirl, dip apples twice, allowing the first coat to set fully before applying the second.
- Store coated apples in a cool, dry place wrapped individually in wax or parchment paper; avoid refrigeration.
- Freezing candy apples is not recommended as it can ruin the texture of the candy shell.
Nutrition
- Serving Size: 1 candy apple
- Calories: 250
- Sugar: 50g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 0g
- Cholesterol: 0mg