Pommes Candies en Tourbillon Noir (Black Swirl Candy Apples)
These stunning black candy apples are the perfect sweet treat for Halloween or any special occasion! The glossy black coating creates a dramatic effect that's guaranteed to impress, while the tart apple inside provides the perfect contrast to the sweet candy shell. I've been making candy apples for years, but adding that dramatic black swirl takes them to a whole new level of WOW!
Equipment
- Candy thermometer
- medium saucepan
- Wooden sticks or skewers
- parchment paper
- baking sheet
- Clean kitchen towel
Ingredients
- 6 medium Granny Smith or Honeycrisp apples I prefer Granny Smith for their tartness that perfectly balances the sweet coating.
- 200 g Granulated sugar The base for our candy coating.
- 100 ml Water Helps dissolve the sugar evenly.
- 50 g Corn syrup Prevents crystallization for a smooth, glossy finish.
- 1 teaspoon Vanilla extract Adds a lovely aromatic note to the candy coating.
- 1/4 teaspoon Black food coloring Gel coloring works best for achieving that dramatic black color.
- 1/4 cup Dark chocolate chips or caramel bits For decorating the apples while the coating is still tacky.
Instructions
- Start by thoroughly washing and drying your apples. This step is crucial - any moisture left on the apples can prevent the candy coating from sticking properly. The first time I made these, I rushed this step and ended up with patchy coating!
- Remove the stems and insert wooden sticks or skewers firmly into the top of each apple. I like to twist the stick slightly as I insert it to ensure it's secure - nobody wants their apple falling into the hot syrup!
- Line a baking sheet with parchment paper and lightly grease it with cooking spray or butter. This prevents the finished apples from sticking.
- In a medium saucepan, combine the sugar, water, and corn syrup. Stir gently until the sugar is moistened, then stop stirring! Excessive stirring can cause crystallization.
- Insert a candy thermometer and bring the mixture to a boil over medium-high heat. Let it cook undisturbed until it reaches 300°F (150°C) - the hard crack stage. This usually takes about 10-15 minutes, but don't walk away! The temperature can climb quickly toward the end.
- Once at temperature, remove from heat and carefully stir in the vanilla extract (it will bubble up dramatically!) and black food coloring until you achieve a deep, glossy black. Don't panic about the bubbling - it's just the moisture in the extract hitting the hot sugar.
- Working quickly but carefully, dip each apple into the hot syrup, tilting the pan slightly and rotating the apple to coat it completely. Let excess syrup drain off for a few seconds.
- If decorating with chocolate chips or caramel bits, sprinkle them onto the apples while the coating is still hot and tacky. You'll need to work fast as the candy sets quickly!
- Place the dipped apples on your prepared baking sheet and allow them to cool completely at room temperature, about 1 hour. Don't refrigerate them as this can make the coating become sticky.
Notes
These dramatic black candy apples make THE perfect Halloween centerpiece or party favor! My daughter has started helping me make them every October, carefully sprinkling the chocolate bits as I dip the apples. For a less intense look, you can substitute the black coloring with purple, orange, or even a dark red for different occasions. The apples are best enjoyed the same day they're made, as the coating can become sticky if stored. If you need to make them ahead, store them in a cool, dry place (not the refrigerator) for up to 24 hours. Be careful when biting into these treats - the candy coating is quite hard and can be challenging for small children or those with dental work.