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Le Chaudron recipe
Pommes d'amour noires d'halloween
Black Halloween candy apples
⏱ 120 minServes 4Easy660 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8Apples
500 g (18 oz)white sugar
0.5Lemon
200 ml (¾ cup)water
5black food coloring
- 8 Apples
- 500 g (18 oz) white sugar
- 0.5 Lemon
- 200 ml (¾ cup) water
- 5 black food coloring
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash and dry the apples, remove the stems and push a wooden stick into each apple without going through. Set aside.
- Put the sugar in a saucepan, add the water, squeeze the lemon and add the juice, then bring to a boil. Lower the heat slightly so the caramel doesn't burn and simmer until golden. To check, drop a little caramel into a glass of water: it should harden at once. Take the pan off the heat.
- Add the coloring drop by drop (5 drops should be enough for a deep black). Mix well.
- Dip the apples in the caramel, coating them well, then set them sticks up on a parchment-lined sheet. Let cool 40 minutes at room temperature, then refrigerate at least 1 hour.
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