These spooky and spectacular Black Candy Apples are the ultimate Halloween treat! Crisp, juicy apples are coated in a shiny, jet-black candy shell that creates a dramatic, wickedly delicious dessert. Perfect for Halloween parties, haunted house celebrations, spooky dessert tables, or a Snow White-inspired party, these homemade candy apples are surprisingly simple to make with just a handful of ingredients. They’re sweet, crunchy, and guaranteed to make a statement at your next Halloween gathering!
If you love candy apples, then try our Halloween Caramel Apples or our Halloween Apples (made with white chocolate and blood splatters).
Why I Love This Recipe
- Perfect for Halloween
- Fun for Wicked Witch or Snow White parties
- Sweet and crunchy
- Easy to make
- Simple ingredients
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
100PCS Candy Apple Sticks, 5 mm 6.25 inch Bamboo Skewers for Caramel Apples
Black Food Coloring Liquid – Vibrant Liquid Icing Food Coloring Set for Baking
Food Flavoring Oil – Concentrated Candy Flavors, 6 Liquid Flavoring Oil
Black Candy Apples are a spooky twist on traditional red candy apples. Fresh apples are dipped into a hot sugar syrup that has been colored black and cooked until it reaches the hard-crack stage. Once the coating cools, it hardens into a glossy, glass-like shell that cracks when you bite into it.
Ingredients for Black Candy Apples
Ingredients
Granny Smith apples – These are best for a tart, sweet apple for candy apples.
Craft sticks – 5 to 6 inches long; see Amazon through the above link for various sticks to choose from, or see your local craft store.
Boiling water and water – As needed for dipping apples and making the candy coating.
Granulated sugar and Light corn syrup – These make up the candy coating for sweetness.
Black gel food coloring – Use good-quality food coloring to get the best success.
Yellow gel food coloring – This is optional; if the coating looks blue-black, add a small amount of yellow gel coloring to warm the color.
Oil-based vanilla candy flavoring – You will get better flavor from oil-based, as standard vanilla extract at high heat can cook off.
Nonstick cooking spray – This is used to keep the apples from sticking to the surface they are placed on.
How do you Make Black Candy Apples
Place the apples in a large heatproof bowl. Dip each apple into boiling water for 5 to 10 seconds. This helps loosen the waxy coating so the candy shell can stick better.
Remove the apples with tongs or a slotted spoon. Rub each apple dry with a clean kitchen towel while the skin is still warm. Let the apples cool and dry completely before dipping.
Remove the stems from the apples. Push one craft stick into the top of each apple. Twist gently as you push so it sits firmly in place.
Line a baking sheet with parchment paper. Lightly coat the parchment with nonstick cooking spray so the candy apples release cleanly after cooling.
Add the sugar, light corn syrup, and water to a saucepan. Stir gently before turning on the heat so the sugar is evenly moistened.
Cook the mixture over medium-high heat without stirring once it begins to boil.
Continue cooking until the candy mixture reaches 260°F on a candy thermometer. Stir in the black gel food coloring. Optionally, add yellow gel food coloring if your black leans blue or purple.
Continue cooking without stirring until the candy mixture reaches 300°F. Remove the pan from the heat as soon as it reaches temperature.
Stir in the oil-based vanilla candy flavoring off the heat. Stir slowly and carefully since the hot syrup may bubble when the flavoring is added.
Tilt the saucepan slightly and dip one apple into the hot candy mixture. Turn the apple until it’s fully coated, then lift it and let the extra candy drip back into the pan.
Place the dipped apple onto the prepared parchment. Repeat with the remaining apples, working quickly before the candy coating thickens.
Let the apples cool at room temperature until the candy shell is hard and glossy.
Recipe Pro Tips
Serve the candy apples the same day for the best shine and crunch.
Store the apples at room temp in a cool, dry place. Avoid the refrigerator because condensation can make the candy shell sticky.
Troubleshooting
If the coating slides off the apples, the apples may still have wax or moisture on the skin. Dip them in boiling water, rub them dry while warm, then let them dry completely.
If the candy shell turns sticky, the mixture may not have reached 300°F or the room may be humid.
If the coating gets too thick before all the apples are dipped, place the pan back over low heat for a short time until it loosens.
Success Tips
Use Granny Smith apples for a tart bite that balances the sweet candy shell.
Let the apples air dry after wiping them. Even a little moisture can keep the candy coating from sticking.
Add the food coloring at 260°F so it has time to blend into the syrup before the candy reaches the hard-crack stage.
Variations and Substitutions
You can use natural twigs if you can safely source them from an untreated area.
Use oil-based cinnamon, caramel, or marshmallow candy flavoring instead of vanilla.
Use black sanding sugar around the base while the coating is still sticky if you want extra texture.
Safety Notes
Hot sugar can cause serious burns. Keep children and pets away from the stove while making.
Use care when dipping apples in boiling water. Use tongs or a slotted spoon so your hands stay away from the water.
Don’t touch the candy coating while it’s hot, even if it looks cool on the surface.
MORE AWSOME HALLOWEEN TREATS
Do you love Halloween and love making frightfully good treats?! We have loads for you to choose from. Have a look at these and more in our Halloween section.
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Black Candy Apples Recipe
Ingredients
- 6 medium Granny Smith apples
- 6 craft sticks 5 to 6 inches long
- boiling water as needed for dipping apples
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 1 teaspoon black gel food coloring
- ¼ teaspoon yellow gel food coloring optional
- ¼ to ½ teaspoon oil-based vanilla candy flavoring
- nonstick cooking spray
Instructions
- Place the apples in a large heatproof bowl. Dip each apple into boiling water for 5 to 10 seconds. This helps loosen the waxy coating so the candy shell can stick better.
- Remove the apples with tongs or a slotted spoon. Rub each apple dry with a clean kitchen towel while the skin is still warm. Let the apples cool and dry completely before dipping.
- Remove the stems from the apples. Push one craft stick into the top of each apple. Twist gently as you push so it sits firmly in place.
- Line a baking sheet with parchment paper. Lightly coat the parchment with nonstick cooking spray so the candy apples release cleanly after cooling.
- Add the sugar, light corn syrup, and water to a saucepan. Stir gently before turning on the heat so the sugar is evenly moistened.
- Cook the mixture over medium-high heat without stirring once it begins to boil.
- Continue cooking until the candy mixture reaches 260°F on a candy thermometer. Stir in the black gel food coloring. Optionally, add yellow gel food coloring if your black leans blue or purple.
- Continue cooking without stirring until the candy mixture reaches 300°F. Remove the pan from the heat as soon as it reaches temperature.
- Stir in the oil-based vanilla candy flavoring off the heat. Stir slowly and carefully since the hot syrup may bubble when the flavoring is added.
- Tilt the saucepan slightly and dip one apple into the hot candy mixture. Turn the apple until it’s fully coated, then lift it and let the extra candy drip back into the pan.
- Place the dipped apple onto the prepared parchment. Repeat with the remaining apples, working quickly before the candy coating thickens.
- Let the apples cool at room temperature until the candy shell is hard and glossy.
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