Description
This Black Candy Apple recipe features crisp Granny Smith apples coated in a shiny, blackened toffee candy shell made with activated charcoal powder for a spooky and delicious twist. Perfect for Halloween treats or any festive occasion, the candy coating hardens to create a satisfying crunch around the tart apple center.
Ingredients
Scale
Apples
- 8 Granny Smith Apples (washed with a wet cloth and dried thoroughly)
Candy Coating
- 2 cups raw caster sugar (or regular caster sugar)
- ½ cup boiling water
- 1 teaspoon white vinegar
- ¼ teaspoon cream of tartar
- 1 teaspoon food grade activated charcoal powder (or ½ teaspoon black food colour)
Instructions
- Prepare Tray and Apples: Line a baking tray with greaseproof paper. Insert a stick into the top of each apple where it was attached to the tree, ensuring a secure handle for dipping.
- Create the Toffee Base: In a medium-sized heavy-based saucepan, combine the sugar, boiling water, white vinegar, cream of tartar, and activated charcoal powder. Place over low to medium heat.
- Slowly Melt the Sugar: Stir the mixture gently as the sugar dissolves and the syrup heats up, bringing it gradually to a boil.
- Candify the Mixture: Once boiling, stop stirring and let the mixture bubble until it reaches 150°C (the cracking point). This takes about 10 to 20 minutes. Use a wet pastry brush to wipe any crystallization off the pan sides. Alternatively, test readiness by dropping a small amount of toffee into cold water; it should harden and crack.
- Coat the Apples: Lower the heat to low. Carefully tilt the pan to one side. Holding an apple by the stick, swirl it slowly in the hot toffee until fully coated. Hold it above the pot to let excess drip off before placing it on the lined tray.
- Repeat Coating: Dip and coat all remaining apples following the same method.
- Set the Candy: Allow the coated apples to sit for around 10 minutes to fully harden on the tray.
- Serve or Store: Serve immediately for best texture or store in a sealed container in the refrigerator for up to 3 days. Alternatively, place in cellophane bags to gift or store.
Notes
- Using activated charcoal powder ensures a deep black color; food-grade powder is safe for consumption.
- If you don’t have a candy thermometer, use the cold water test to check toffee readiness.
- Be cautious when working with hot sugar syrup to avoid burns.
- Store apples in a cool place or refrigerator to maintain crunch and prevent melting of the candy coating.
- If using black food coloring instead of charcoal powder, the color may be less intense.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
