Cory Colton's Black Candy Apples Recipe

The executive pastry of Quality Eats in New York City adds a dramatic trick to his treats

Photo: Hector Manuel Sanchez

Cory Colton’s Black Candy Apples

The executive pastry of Quality Eats in New York City adds a dramatic trick to his treats

6 medium Granny Smith apples
6 small food-safe tree twigs
1½ cups granulated sugar
1 cup light corn syrup
½ tsp. cinnamon extract
1 tsp. black gel food coloring
1 cup candy sprinkles, optional

1. Line a baking sheet with parchment paper; lightly coat paper with cooking spray. Wash and dry apples thoroughly; remove stems. Insert 1 twig into each apple, leaving about three-fourths of the twig exposed.

2. Combine sugar, corn syrup and ¾ cup water in a small heavy saucepan, and cook over medium heat, stirring occasionally, until mixture begins to boil, about 15 minutes. At that point, stop stirring, and insert a candy thermometer. Continue to boil, without stirring, until mixture reaches hard-crack stage (310°). Using a pastry brush dipped in hot water, brush down any sugar crystals on sides of pan.

3. Remove pan from heat, and carefully add cinnamon extract and black gel food coloring. Swirl pan around to distribute food coloring.

4. Hold 1 apple by twig stem, and, working quickly, carefully dip apple in black sugar mixture, using a silicone spoon to help coat apple. Let excess sugar mixture drip back into pan. If desired, roll bottom of each apple in candy sprinkles. Place apple upright on prepared parchment. Repeat with remaining apples and sugar mixture. Let cool completely, about 10 minutes.

Makes: 6
Active time: 45 minutes
Total time: 55 minutes