As a child, eating a candy apple was the ultimate delight. I never felt guilty because well, it’s an apple! Yes, it has tons of sugar around it but who cares? It’s fruit! I would always crack the candy coating on the table because it was just too hard to bite through and I loved how it always made me feel so jolly when I ate it. And I now see that same joy on my kids’ faces when they eat them. Making them is equally fun. Even more fun when they candy coating is a glossy, sinister black. They remind me of something Maleficent would serve. Just perfect for Halloween. I have made a whole batch and have wrapped them in cellophane, ready to give to the trick-or-treaters who have become a fun addition in the last few years. As South Africans, Halloween is not a holiday we normally celebrate but I just love the dressing up and the festivity of it all. These apples make a beautiful center piece and will add the appropriate amount of wickedness to your party.
Ingredients needed
Apples. I used Granny Smith apples. I love how the green apples and black candy coating contrast but use any crisp, tart apple of your choice. Fuji, Honeycrisp, etc. work well. Sugar. Water. Corn syrup. Liquid glucose works equally well. Black food coloring. I used a gel food coloring.
How do I make candy apples?
What is the best apple to use for candy apples?
Granny Smith apples are perfect for toffee/candy apples. Their tart, crispness works very well with the sugary sweetness of the candy coating.
Can you put candy apples in the fridge?
You can, but it’s not recommended. The candy coating can start to sweat in the refrigerator and can slide off the apple. Rather wrap the cooled, hardened candy apples in cellophane and tie well to prevent any oxygen from getting to the apples. This way they will last up to 3-5 days at room temperature. The best way to prevent oxygenation though is to coat the apples and the entry point of the skewer into the apple completely in the candy coating. This way they can last up for 10 days.
Halloween recipes
