Step 1: Prepare your workstation. Line a baking sheet with parchment paper or a silicone mat and lightly grease it. Insert a wooden skewer or popsicle stick into the core of each apple, pushing about two-thirds of the way through. Ensure they are secure.
Step 2: Thoroughly wash and dry your apples. To remove wax, you can quickly dip them in boiling water for 10-15 seconds, then dry immediately with a clean cloth. Alternatively, wipe each apple with a paper towel dampened with a little white vinegar.
Step 3: In a heavy-bottomed saucepan (at least 3-quart capacity), combine the granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar is fully dissolved. Avoid stirring once the mixture begins to boil, as this can cause crystallization.
Step 4: Insert a candy thermometer into the syrup, making sure it doesn’t touch the bottom of the pan. Bring the mixture to a boil and continue to cook, without stirring, until the thermometer reaches exactly 300°F (150°C), which is the hard crack stage. This temperature is critical for a crisp candy shell.
Step 5: Immediately remove the saucepan from the heat once it reaches 300°F. Carefully add the black gel food coloring and the optional violet gel food coloring. Stir quickly and gently with a heat-resistant spatula until the color is evenly distributed and you achieve a deep, enchanted black-purple hue. Work swiftly, as the candy will begin to cool and thicken.
Step 6: Holding an apple by its stick, carefully dip it into the hot candy mixture. Rotate the apple to coat it evenly, allowing any excess candy to drip back into the pan. If the candy becomes too thick, you can gently warm it over very low heat for a few seconds, but be cautious not to overcook.
Step 7: Immediately place the dipped apple onto the prepared parchment-lined baking sheet. If desired, sprinkle with edible glitter or roll the bottom in sanding sugar before the candy sets. Repeat the dipping process with the remaining apples.
Step 8: Allow the enchanted black purple candy apples to cool completely at room temperature until the candy is hard and brittle. This typically takes about 20-30 minutes. Do not refrigerate, as this can cause the candy coating to become sticky. Serve and enjoy your magical treats!