Step 1: Prepare the Apples

1. Wash and Dry the Apples: Rinse the apples thoroughly under cold water to remove any wax coating or residue. It’s essential to dry them completely, as moisture can prevent the candy coating from sticking.
2. Insert the Wooden Sticks: Push a wooden stick firmly into the top of each apple, right through the stem area. Ensure that the stick is secure, as it will serve as the handle when you dip the apples in the candy coating. Set the apples aside on a parchment-lined baking sheet.

Step 2: Make the Candy Coating

1. Combine Ingredients: In a medium saucepan over medium-high heat, combine the granulated sugar, 3/4 cup water, and 1/2 cup light corn syrup. Stir gently with a wooden spoon or spatula until the sugar is fully dissolved.
2. Boil the Mixture: Once the sugar has dissolved, stop stirring. Allow the mixture to come to a rolling boil. If you’re adding cinnamon flavoring, now is the time to add 1/4 teaspoon for a warm, spicy twist.
3. Monitor the Temperature: Use a candy thermometer to monitor the temperature of the syrup. Continue boiling the mixture until it reaches 300°F (149°C), which is known as the “hard crack stage.” This is the critical point where the candy coating will harden and become crunchy.

   Tip: Be patient, as this step can take several minutes. Avoid stirring during this time to prevent crystallization.

Step 3: Color the Candy

1. Remove from Heat: Once the syrup reaches 300°F, remove the saucepan from the heat and allow it to sit for a few seconds until the bubbles subside.
2. Add the Black Gel Food Coloring: Carefully stir in 1/4 teaspoon of black gel food coloring. Continue stirring until the color is evenly distributed throughout the syrup. The black gel food coloring gives the apples their spooky “poisoned” look.

   Caution: The mixture will be extremely hot, so handle with care.

Step 4: Coat the Apples

1. Dip the Apples: Working quickly, take each apple by the stick and dip it into the hot syrup. Tilt the saucepan slightly to ensure that the entire surface of the apple is coated. Turn the apple in the syrup to cover it evenly, and let any excess syrup drip back into the saucepan.
2. Set the Apples: Place the coated apples on the prepared baking sheet lined with parchment paper. Ensure they are spaced out so they don’t touch each other while cooling.

Step 5: Cool and Harden

1. Allow to Cool: Let the coated apples sit at room temperature until the candy shell hardens completely. This typically takes about 10-15 minutes.
2. Serve: Once the candy has hardened, the black poison candy apples are ready to serve. You can enjoy them immediately or store them for later.