Black-Hearted Candy Apples
The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It's best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack.
Total TimePrep: 10 min. Cook: 30 min. + standing
- 4 medium red apples
- 4 wooden or decorative pop sticks
- 2 cups sugar
- 1 cup water
- 2/3 cup light corn syrup
- 1/2 teaspoon ground cinnamon, divided
- Red food coloring
- Black food coloring
- Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside.
- In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
- Remove from the heat and pour into two small bowls; stir 1/4 teaspoon cinnamon and red food coloring in one bowl. Stir black food coloring and remaining cinnamon into other bowl.
- Working quickly, dip apples into hot sugar mixtures to completely coat. Place on prepared baking sheet; let stand until set.
Nutrition Facts1 candy apple: 614 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 161g carbohydrate (129g sugars, 3g fiber), 0 protein.
Originally published as Candy Apples in Holiday & Celebrations Cookbook 2011