Midnight Candied Apples

Midnight Candied Apples

Paint your candied apples black this Halloween with this dark gothic take on a fall favorite.


10 to 12 apples


  • 10 to 12 medium apples
  • 10 to 12 wooden skewers
  • 3 cups C&H® Golden Brown Sugar
  • 1/4 teaspoon cream of tartar
  • 2/3 cup water
  • 1 teaspoon lemon juice
  • 1 to 2 teaspoons black food coloring

Midnight Candied Apples


Grease baking sheet; set aside.

Wash and dry apples; remove stems and insert skewers into stem ends.

In a heavy 2-quart saucepan, stir together sugar, cream of tartar, water and lemon juice; stir over medium heat until sugar is dissolved. Add coloring. Bring to a boil and continue cooking, without stirring, until temperature reaches 310°F on candy thermometer (hard crack stage).

Remove from heat. Twist apples in syrup quickly. Set on prepared baking sheet. Use same day as prepared.


Hard crack stage is when a small amount of mixture is dropped into very cold water and it forms brittle threads.