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Black-Hearted Candy Apples

The glossy coating of these old-fashioned candy apples is hard, not soft like the more common caramel variety. It's best to lick them like a lollipop. You can also cut into wedges with a sharp knife, but the candy coating may crack. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 10 min. Cook: 30 min. + standing
  • Makes
    4 apples


  • 4 medium red apples
  • 4 wooden or decorative pop sticks
  • 2 cups sugar
  • 1 cup water
  • 2/3 cup light corn syrup
  • 1/2 teaspoon ground cinnamon, divided
  • Red food coloring
  • Black food coloring


  • Wash and thoroughly dry apples; remove stems. Insert wooden pop sticks into apples. Place on a waxed paper-lined baking sheet; set aside.
  • In a large heavy saucepan, combine the sugar, water and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
  • Remove from the heat and pour into 2 small bowls. Stir 1/4 teaspoon cinnamon and red food coloring into 1 bowl; stir black food coloring and remaining cinnamon into other bowl.
  • Working quickly, dip 2 apples into red sugar mixture and 2 apples into black sugar mixture to completely coat. Place on prepared baking sheet; let stand until set.
Nutrition Facts
1 candy apple: 614 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 161g carbohydrate (129g sugars, 3g fiber), 0 protein.

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