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Black Candy Apples


A bit of black food coloring in the candy gives these carnival sweets a dark twist.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Nick & Chloe

Source: Martha Stewart Living, October 2012


  • Unsalted butter, softened, for parchment
  • 2 cups sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon black food coloring
  • 8 red apples


  1. Line a baking sheet with parchment, and lightly brush parchment with butter. Combine sugar, water, corn syrup, and food coloring in a medium heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium-high. Boil until syrup reaches 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, about 15 minutes.

  2. Meanwhile, insert a wooden dowel into the stem end of each apple, pushing halfway down. When syrup reaches desired temperature, immediately remove from heat. Working quickly, dip apples, 1 at a time, in caramel to coat. Transfer to baking sheet; let cool. Candy apples can be made up to 4 hours ahead; keep at room temperature until ready to serve.

Cook's Notes

Wooden dowels: basswood strips, 1/8" by 1/4",

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