An Apple a Week: Black Sugar Candy Apples

October 17, 2014

Try as you might, you’ll be hard-pressed to find a sweet more emblematic of fall than a candy apple. Holding one boldly declares, I see your cozy scarf, and I raise you one extremely festive fruit. Biting into one says, Step aside, Pumpkin Spice Lattethings are about to get messy. Making a batch at home? Well, that pretty much secures your place in the Fall of Fame. Complete with a dash of toasty cinnamon oil, these trick-free treats are Halloween-ready with a dramatic dusting of black sugar. Boo? Never.

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WHAT YOU’LL NEED10-12 small apples
Wooden skewers or sturdy twigs
2 cups sugar
¾ cup water
½ cup light corn syrup
1 teaspoon cinnamon oil (optional)
Red food coloring (optional)
Black sugar

HOW TO MAKE IT Wash and dry apples, remove stems and pierce skewers through their centers; set aside. Line a tray with parchment and lightly spray with cooking oil. In a saucepan and using a candy thermometer, heat all ingredients except the black sugar over medium heat until it reaches 310 degrees (this is the hard crack stageif you drop a bit of the syrup in cold water, it should immediately form hard, brittle threads). To avoid crystallization, use a pastry brush dipped in cool water to wash down the sides of your pot. Once syrup reaches the desired temperature, remove from heat. Working quickly, coat apples with the syrup and dip ends into the black sugar. Place on prepared tray and allow to completely cool.

From Cortlands to Galas to Granny Smiths, find more juicy apple recipes right this way.