Midnight Candied Apples

Midnight Candied Apples

A DIY dipping recipe takes your candied apples from festive red to bewitching black for a sweet, scream-worthy snack for Halloween.

YIELDS

10 to 12 servings

INGREDIENTS

  • 10 to 12 medium apples
  • 10 to 12 wooden skewers
  • 3 cups Domino® Light Brown Sugar
  • 1/4 teaspoon cream of tartar
  • 2/3 cup water
  • 1 teaspoon lemon juice
  • 1 to 2 teaspoons black food coloring

INSTRUCTIONS

Grease baking sheet; set aside.
 

Wash and dry apples; remove stems and insert skewers into stem ends.

 

In a heavy 2-quart saucepan, stir together sugar, cream of tartar, water and lemon juice; stir over medium heat until sugar is dissolved. Add coloring. Bring to a boil and continue cooking, without stirring, until temperature reaches 310°F on candy thermometer (hard crack stage).

Remove from heat. Twist apples in syrup quickly. Set on prepared baking sheet. Use same day as prepared.

QUICK TIP

Hard crack stage is when a small amount of mixture is dropped into very cold water and it forms brittle threads.