Candied Apples like you’ve never seen em!
I’ve taken a fall favorite, candied apples, and combined them with my love for the Snow White tale, and created the perfect Disney themed treat for your Halloween. Maleficent’s Black Candied Apples are are made with fresh crisp apples. They’re dipped into a sugary bath that’s been dyed using black or red paste food coloring (depending on which version you make). The sugar mixture hardens to the apples and creates a gorgeous glossy finish. These are perfect to have as treats for your children, one of the goodies you have at a Halloween party, or give them to friends! Imagine the look on their faces when they’re tempted with biting into one of these deliciously dark treats.
Anyone familiar with Disney’s Snow White will know just how nasty the evil Maleficent can be. She creates a special potion and dips a blood red apple into it, poisoning it in the hope of casting ‘sleeping death’ on Snow White. Like I said, Maleficent is a nasty villain but she’s perfect for Halloween!
Black and Red Candied Apples
- 8 small to medium Gala apples unwaxed
- 8 clean twigs 6 inch or craft sticks (flat wooden sticks with round ends) or wooden skewers
- 2 1/2 cups sugar
- 2/3 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon black paste food color
- 2 drops cinnamon-flavored oil if desired
- Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
- Wash and dry apples; remove stems and blossom ends.
- Insert twig or wooden stick into stem end of each apple.
- In 2-quart heavy saucepan, cook sugar, water and corn syrup over medium heat, stirring occasionally, until sugar is dissolved.
- Cook about 8 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Immediately remove from heat.
- Stir in food color and cinnamon oil until blended.
- Dip each apple in syrup, tilting pan and turning apples quickly to coat evenly; allow excess syrup to drip off.
- Place apples on cookie sheet.
- Let stand until set.
- Wrap in cellophane or place into cellophane bags and seal with a twist. (Don't refrigerate these they'll be a puddle of black candy if you do!)
For the Red Apples simply omit the Black Coloring and Substitute Red