News Ticker

Red and Black Candy Apples

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!

About Basil & Salt Magazine (792 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

1 Trackback / Pingback

  1. home decor

We would love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: