Step 1: Thoroughly wash and dry your apples. Remove stems and insert sturdy candy apple sticks firmly into the core of each apple. Line a baking sheet with parchment paper or a silicone mat and lightly grease it with non-stick spray.
Step 2: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar completely dissolves. Avoid stirring once the sugar has dissolved, as this can cause crystallization.
Step 3: Insert a candy thermometer into the mixture, ensuring it doesn't touch the bottom of the pan. Bring the mixture to a boil without stirring.
Step 4: Continue to boil until the mixture reaches exactly 300-310°F (149-154°C), the hard crack stage. This precise temperature is crucial for the perfect candy apple coating.
Step 5: Immediately remove the saucepan from the heat. Carefully stir in the purple gel food coloring, then gradually add the black gel food coloring until you achieve a deep, rich enchanted black purple color. Stir gently to incorporate the color evenly.
Step 6: Allow the candy mixture to cool for about 2-3 minutes, or until the bubbles subside slightly. This makes dipping easier and helps prevent too many air bubbles on your apples.
Step 7: Hold an apple by its stick and carefully dip it into the hot candy mixture. Rotate the apple to ensure it's fully coated. Lift the apple and gently twirl it to allow any excess candy to drip back into the pan. You can also use a spoon to coat any missed spots.
Step 8: Immediately place the coated apple onto the prepared parchment paper or silicone mat. Repeat with the remaining apples, reheating the candy mixture slightly over low heat if it becomes too thick to work with.
Step 9: Allow the enchanted black purple candy apples to cool completely at room temperature for at least 30-60 minutes, or until the candy shell is firm and hard to the touch. Do not refrigerate, as this can cause the candy to become sticky.