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Black and Red Candied Apples

Course: Party Food
Cuisine: Southern
Author: Debbie


  • 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