Halloween Candy Apples

Ingredients

• 5-6 medium-sized apples Granny Smith or any other tart variety – remove the wax from the apples or use organic apples to help prevent bubbles *see tips for how to remove the wax
• 2 cups granulated sugar
• ¾ cup light corn syrup
• ½ cup water
• ¼ cup maple syrup
• ½ teaspoon black gel food coloring
• Wooden skewers or paper straws

Instructions

1. Wash the apples in 1 part water 1 part distilled vinegar. Rub the apples to remove the wax on the apples. This is a must do step or the candy coating will fall off.
2. Once apples have wax removed, rinse in cold water and then allow them to fully dry.
3. Line a baking sheet with parchment paper. Then add skewers or sticks into the tops of each of the apples and set to the side.
4. In a medium saucepan add the sugar, corn syrup, water and maple syrup. Heat on medium heat stirring continously. You want to cook for 3-5 minutes to dissolve all the sugar.
5. Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Insert a candy thermometer into the mixture and continue boiling until it reaches the hard crack stage, which is around 300°F. This will take approximately 15-20 minutes. If you do not have a thermometer, spoon some of the syrup into a cold bowl of water. If the syrup instantly hardens, then it is ready.
6. Remove the pan from the heat, and let it sit to allow the bubbles to stop.
7. Stir in the black food coloring, it will steam a bit when you pour it in.
8. Tip the pot at a 45° angle so all of the candy syrup goes to one side. Holding the skewer, dip each apple into the black candy syrup,swirling it around to ensure even coating. Allow any excess syrup to drip off. Keep the pot on medium-low heat to prevent the syrup from hardening. If it starts to harden it becomes increasingly difficult to dip between apples.
9. Place the apples on the tray and let them harden for an hour or until completely set.