Candied Apples with Black Currant Syrup

Prepare the Apples: Wash and thoroughly dry the apples. Insert a lollipop stick or sturdy wooden skewer into the stem end of each apple. Ensure the stick is firmly embedded. Set aside. (Prep time: 15 minutes)

Create the Candied Coating: In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, golden syrup, and mineral water. Stir well to dissolve the sugar before heating. (Prep time: 5 minutes)

Cook the Syrup: Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium and continue to cook, without stirring, until the syrup reaches the hard-crack stage (300-310°F or 149-154°C) on a candy thermometer. This process is crucial for a perfect candy coating. (Cook time: 40-50 minutes)

Incorporate the Black Currant: Remove the saucepan from the heat and carefully stir in the black currant syrup. The mixture will bubble vigorously, so be cautious. (Prep time: 2 minutes)

Coat the Apples: Working quickly, dip each apple into the hot candy syrup, rotating to ensure it's evenly coated. Lift the apple and allow any excess syrup to drip back into the saucepan. (Prep time: 15 minutes)

Cool and Harden: Place the coated apples onto a silicone mat or a sheet of parchment paper. If you have a foam board, you can insert the stick into the board to keep the apples upright while they cool. Ensure the apples do not touch each other. (Cool time: 30 minutes)

Finishing Touches: Once the candied coating has completely hardened, the apples are ready to serve. For an extra touch, you can drizzle melted white chocolate or sprinkle edible glitter over the candied apples.