One of my favorite Fall traditions is flipping through Halloween magazines for new spooky recipes and crafty inspiration. My mom does the same, and we’re always calling each other about “that one recipe” we spotted.
That’s how I found these black candy apples from Betty Crocker and I knew I had to try them! I’ve made caramel apples before, but never candy apples, so these glossy black beauties were the perfect place to start.
The kids loved them and said they looked just like the Poisoned Apple from Snow White—spooky, sweet, and perfect for Halloween!
Why we think you’ll love it:
- Showstopper. They’re glossy, dramatic, and look like they came straight out of a fairytale.
- Beyond easy. Surprisingly easy to make with just a few ingredients.
- Party perfect. Perfectly spooky for parties, school treats, or a fun family night.
Black Candy Apples Ingredients
- 8 – 10 apples – The best apples for candy apples are Granny Smith, Fuji, or Honeycrisp apples. Avoid softer apples like Red Delicious.
- 8 – 10 skewers/striped straws
- 2 ½ cups sugar
- ⅔ cup water
- ½ cup light corn syrup
- ½ teaspoon black paste food color – Paste/gel coloring is much more concentrated, so you get that deep, dramatic black without needing a ton.
- 2 drops cinnamon flavor
How to Make Black Candy Apples
- PREP. 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.
- SUGAR COATING. 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. Remove from heat and stir in cinnamon flavoring and food coloring. Mix well.
- No thermometer? No problem! You can cook until a small amount of mixture dropped into a cold cup of water separates intro hard candy.
- DIP. Dip each apple in mixture to quickly coat it and place apples on cookie sheet. Let set.
Kristyn’s Recipe Tips
- Use cold, dry apples so the black candy coating sticks better and doesn’t slide off.
- Want extra creepy flair? Try adding candy eyeballs, spider rings, or even ghostly white icing faces.
- For parties, cut apples into slices before serving for an easy, kid-friendly option.
- Store pierced apples in the fridge for up to 2 weeks, or keep un-pierced apples at room temp for 7 days.
Halloween Candy Apples
Ingredients
- 8 – 10 apples
- 8 – 10 skewers/striped straws
- 2 ½ cups sugar
- ⅔ cup water
- ½ cup light corn syrup
- ½ tsp black paste food color
- 2 drops cinnamon flavor
Instructions
- 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.
Notes
- Use cold, dry apples so the black candy coating sticks better and doesn’t slide off.
- Want extra creepy flair? Try adding candy eyeballs, spider rings, or even ghostly white icing faces.
- For parties, cut apples into slices before serving for an easy, kid-friendly option.
- Store pierced apples in the fridge for up to 2 weeks, or keep un-pierced apples at room temp for 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Candy apples store quite well. STORE at room temperature, or in the fridge. Unfortunately, they cannot be frozen for later.
Countertop: Apples that have not been pierced with a stick can last at room temperature for about 7 days.
Refrigerator: Apples that have been pierced should be kept in the fridge and will last for up to 2 weeks. Use a container that will allow for airflow.
Cut apples can be kept in an airtight container in the fridge. Treat the apple slices with lemon juice or use a fresh fruit produce protector found at the grocery store to help keep them from browning.
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This recipe was originally published October 2011.
These are not only beautiful, they are so tasty and festive too! It is a family tradition to make caramel apples together.
Oh, how we love candy apples!! These are the perfect Halloween color & fun to make!
These are so fun for Halloween. I appreciate the tips on helping the coating stick.
Another cute Halloween treat. So fun to make these black candy apples and even better to gobble!
Such a simple but clever twist by making them black for Halloween, love it!