Black Candy Apple Recipe
Made with charcoal, these Black Candy Apples are simple to make and ready to cast a sweet spell on All Hallow's Eve.
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Servings: 8 apples
Calories: 294kcal
Equipment
- candy thermometer
- a wet pastry brush
- popsicle sticks
Ingredients
- 8 Granny Smith Apples washed with a wet cloth and dried thoroughly
For the Toffee
- 2 cups raw caster sugar or regular caster sugar
- ½ cup boiling water
- 1 teaspoon white vinegar
- ¼ teaspoon cream of tartar
- 1 teaspoon food grade activated charcoal powder or ½ teaspoon of black food colour
Instructions
- Line a baking tray with grease proof paper.
- Insert a stick in to each apple at the top (the part that was attached to the tree)
- Place all the toffee ingredients in a medium sized, heavy based saucepan and put over low to medium heat.
- While stirring, bring the toffee slowly to a boil allowing the sugar to melt completely.
- When the toffee comes to the boil, stop stirring and allow the mixture to bubble away until it reaches 150 degrees C (cracking point). This can take anywhere from 10 to 20 minutes. Use the wet pastry brush to wipe away any crystallisation from the sides of the pan. If you don't have a candy thermometer, drop a small dollop of toffee in a cup of cold water. If the toffee is ready, it will harden and need to crack to be broken. Remove the thermometer for the next step.
- When the toffee is ready, turn the heat to low and very carefully tip the pot on an angle. Holding the apple by the stick, gently swirl the apple in the toffee. When it is coated, hold it above the toffee to drip before placing it back on the lined tray to harden.
- Repeat with the remaining apples.
- Leave the apples for around ten minutes to completely set before placing in cellophane bags or simply serve.
- Serve straight away or store in a sealed container in the refrigerator for up to 3 days.
Notes
Warning : For the love of Moses be careful with boiling sugar. It's boiling, ya'll. Like, really freaking hot.
Tips For Making Perfect Toffee Apples
- Buy organic or unwaxed apples if you can. Wax is a culprit for causing bubbles in the finished candy coating.
- Wash and dry the apples really well. Water is another cause of bubbles in candy apples.
- Keep a close eye on the boiling sugar. Some stove tops heat faster than others. Always use the candy thermometer and watch it closely. Fight the temptation to check Facebook, Instagram or any other face numbing social media.
- Bring the lined baking tray as close to the pan as you can when dipping to reduce the risk of burning yourself.
- Wait for the candy to stop bubbling before dipping the apples to help prevent bubbles forming in your candy.
- I find the dipping process far easier with the heat under the toffee pan turned to low instead of turned off completely. You have to be super careful, but the heat keeps the toffee thin while if you remove it from the heat, the toffee begins to thicken making it hard work. The black toffee cracks perfectly revealing a juicy green Granny Smith that is wonderfully spooky like a witch's boot.
Nutrition
Calories: 294kcal | Carbohydrates: 75g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 225mg | Fiber: 4g | Sugar: 69g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
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