Ingredients:
- 2 cups granulated sugar
- 3/4 cups water
- 1/2 cup liquid glucose/light corn syrup
- A few drops of black gel food colouring
- 6 Granny Smith apples or 12 small apples (Ensure your apples are fresh and haven’t been waxed)
Directions:
- Grease a piece of baking paper and place on a tray/baking sheet. Insert bamboo skewers in all of the apples and set aside.
- Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium heat. Allow to come to a simmer, stirring to dissolve the sugar.
- Once the sugar has dissolved, stop stirring and wipe down the sides of the pot with a wet brush. This prevents sugar crystals from falling into the caramel and causing it to crystallize.
- Cook the caramel until it’s reached the hard crack stage, which is 310 F on a candy thermometer. To check if you’ve reached the hard crack stage without a candy thermometer, simply drop a little of the boiling sugar mixture into a glass of ice-cold water. The sugar should form hard, brittle threads.
- Carefully dip the apples into the caramel mixture. Carefully tip the pan to the side and swirl the apples into the candy mixture.
- Place on the prepared sheet pan and allow to cool and harden before serving.
