Black Poison Candy Apples

introduction

Black Poison Candy Apples are shiny, dark candy apples that look spooky and taste sweet. They are good for parties, Halloween, or a fun snack. If you want a matching dark spread, try this blackberry jam recipe with pectin for a similar deep color and rich flavor.

why make this recipe

You make this recipe because it is quick and fun. The black candy coat looks dramatic. Kids and adults enjoy the crunchy candy shell with the sweet apple inside. You only need a few common ingredients.

how to make Black Poison Candy Apples

Ingredients :

• 6 medium apples (any variety)
• 2 cups granulated sugar
• 1 cup corn syrup
• 1 cup water
• 1 teaspoon black food coloring
• 1 teaspoon vanilla extract
• Lollipop sticks or wooden skewers
• Edible glitter (optional)

Directions :

1. Wash and dry the apples, then insert a lollipop stick into the top of each apple.
2. In a saucepan, combine the granulated sugar, corn syrup, and water. Cook over medium heat until the mixture boils, stirring occasionally.
3. Once boiling, stop stirring and allow the mixture to reach the hard crack stage (300°F / 150°C) on a candy thermometer.
4. Remove from heat and stir in the black food coloring and vanilla extract.
5. Dip each apple into the candy mixture, swirling to coat evenly.
6. Place the coated apples on a parchment-lined baking sheet.
7. If desired, sprinkle with edible glitter while the coating is still warm.
8. Let the candy apples cool completely before serving.

how to serve Black Poison Candy Apples

Serve these apples at room temperature. Place them on a tray with napkins. For a party, stick them in a foam block so they stand up. You can cut them in half for little kids or leave whole for a dramatic look.

how to store Black Poison Candy Apples

Store the apples in a cool, dry place. Keep them on a flat tray or in a single layer in a box. Do not refrigerate; the candy can become sticky in the fridge. Eat within 2 to 3 days for best crunch.

tips to make Black Poison Candy Apples

• Use dry apples so the candy sticks well.
• Use a candy thermometer to reach 300°F / 150°C for a hard crack.
• Work fast when dipping so the candy sets smooth.
• If the candy gets too thick, warm it briefly to make it pourable again.
• Wear gloves if you use dark food coloring to avoid staining.

variation (if any)

• Add a drop of cinnamon or almond extract for a flavor twist.
• Roll the coated apple in crushed nuts or sprinkles before it cools.
• Use other colors like deep purple or red for a different look.
• For a glossy finish, brush a thin layer of neutral glaze after the candy sets.

FAQs

Q: Can I use any apples?
A: Yes. Crisp apples like Honeycrisp, Gala, or Fuji work well.

Q: What if the candy is too soft?
A: Heat the mixture a bit more until it reaches the hard crack stage (300°F / 150°C).

Q: Can I make the candy ahead of time?
A: You can make the candy and dip the apples the same day. Store the finished apples for 2–3 days.

Q: Is corn syrup necessary?
A: Corn syrup helps prevent sugar crystals. You can try without it, but the candy may crystalize.

Q: How do I clean the pan after candy?
A: Soak the pan in hot water to dissolve leftover sugar, then wash with soap.

Black Poison Candy Apples

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Candying
• Cuisine: American
• Diet: Vegetarian

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Description

Spooky, shiny black candy apples that are sweet and fun for Halloween parties or as a treat.

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Ingredients

Scale 1x2x3x

• 6 medium apples (any variety)
• 2 cups granulated sugar
• 1 cup corn syrup
• 1 cup water
• 1 teaspoon black food coloring
• 1 teaspoon vanilla extract
• Lollipop sticks or wooden skewers
• Edible glitter (optional)

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Instructions

1. Wash and dry the apples, then insert a lollipop stick into the top of each apple.
2. In a saucepan, combine the granulated sugar, corn syrup, and water. Cook over medium heat until the mixture boils, stirring occasionally.
3. Once boiling, stop stirring and allow the mixture to reach the hard crack stage (300°F / 150°C) on a candy thermometer.
4. Remove from heat and stir in the black food coloring and vanilla extract.
5. Dip each apple into the candy mixture, swirling to coat evenly.
6. Place the coated apples on a parchment-lined baking sheet.
7. If desired, sprinkle with edible glitter while the coating is still warm.
8. Let the candy apples cool completely before serving.

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Notes

Use dry apples for best adherence of the candy coating. Work quickly when dipping to achieve a smooth finish.

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Nutrition

• Serving Size: 1 apple
• Calories: 250
• Sugar: 50g
• Sodium: 20mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg