One of my favorite things to do in the Fall is check out all the fun Halloween Magazines that come up.
Going through them to find new recipes and inspiration is so fun! Do you do that too? I know my mom does the same thing and we’re always asking each other if we saw that one recipe or that one craft in that one magazine.
Any who, I recently found a recipe from Betty Crocker that I knew I would have to try. They were Blackout Candy Apples. I’d never made Candy apples before (although I’ve done caramel apples), but knew I’d have to try out these black beauties. Although using a candy thermometer is something I’m not really used to, I went ahead and gave it a try and was surprised when everything was all said and done and ended up being really easy.
- 8-10 apples
- 8-10 skewers/striped straws
- 2 1/2 cups sugar
- 2/3 cup water
- 1/2 cup light corn syrup
- 1/2 tsp. black paste food color
- 2 drops cinnamon flavor
- Place parchment paper onto a cookie sheet and spray with cooking spray.
- Wash your apples and let dry. Recipe will make 8-10 apples depending on their size. Add your skewers and/or striped straws.
- Cook sugar, water and corn syrup in a pot over medium heat. Stir occasionally until sugar is dissolved and starts to boil. Cooking for 10-12 minutes or until candy thermometer reaches 300 degrees. Or you can cook until a small amount of mixture dropped into a cold cup of water separates intro hard candy.
- Remove from heat and stir in cinnamon flavoring and food coloring. Mix well.
- Dip each apple in mixture to quickly coat it and place apples on cookie sheet. Let set.
I thought these straws would be awesome for the “sticks” but didn’t know if they would be strong enough. I ended up putting a wooden skewer in first, then the straw over it. I cut the excess skewer off, and they turned out perfect!!
Candy thermometers are easy to use and can be found at most stores in the cooking/baking sections.
Make sure you have parchment paper to put these on so they don’t stick!
For more spooky treats be sure to check out: