Poison Candy Apples

In a medium sized pan over medium heat add the sugar, water, corn syrup, and black food coloring. Cook, while stirring, until all of the sugar has dissolved completely
Once you see the sugar is dissolved completely turn the heat up to high
Take a pastry brush, dip it in water, and wash down the sides of the pot down to prevent crystals from forming
While the caramel is boiling carefully insert the apples with sticks or skewers as well as line a sheet tray with parchment paper and spray with nonstick cooking spray. Set aside
Allow the caramel to boil until a candy thermometer reaches 310 degrees F which is called the hard crack stage
If you don’t have a candy thermometer (guilty) I found that it took about 14-16 minutes. A good way to test if it is ready is to take a bowl of extremely cold water and spoon a tiny amount of caramel in there. Once you drop it in there take it out and if it cracks as opposed to being pliable then you’re ready
CAREFULLY dip your apples into the hot candy mixture, letting the excess drip off, and put on the sheet tray. Repeat this with all of the apples and once you’re done let them cool for at least an hour before serving
Thats it! The spookiest most delicious Halloween dessert everyone will go crazy over. Happy Halloween!