When I first laid eyes on this photograph my heart did a pitter then a quick patter, I love everything Halloween. Every year I search for new recipes, tips, tricks, decor, costuming and anything I can get my hands on that I didn’t bring out and show guests the previous year.
Candied and Caramel Apples of course are a given, however this year they are going to be extraordinary as you can clearly see from the photograph. The ebony branches and the very shiny black and red gleaming apples will add a very festive and spooky touch to the table this year.
This recipe is from MattBites and I do suggest you visit the site and see all he has to offer. If you are looking for Halloween ideas take a tour through his archived pieces. You will not be disappointed.
- 8-10 medium apples
- 8-10 wooden twigs, trimmed
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup of water
- several drops of cinnamon flavored oil
- 1/4 teaspoon of red food coloring
- 1/4 teaspoon of black food coloring
Clean and dry the apples. If you purchased from the grocery store try to remove as much of the wax as possible. We used a pairing knife and very lightly scratched the surface of the apple or an unused scotchbrite like pad can be utilized as well. 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, careful not to go over 310 degrees or your candy burns.
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.
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. Very spooky!