Step 1: Prepare your apples by thoroughly washing and drying them. It's crucial that they are completely free of wax and moisture for the candy to adhere properly. Insert a sturdy stick or skewer into the stem end of each apple, pushing it about halfway through. Line a baking sheet with parchment paper or a silicone mat and lightly grease it with non-stick spray; set aside.
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. Once the sugar is dissolved, stop stirring to prevent crystallization.
Step 3: Insert a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan. Increase the heat to medium-high and cook the syrup, without stirring, until it reaches 300-310°F (149-154°C), which is the 'hard crack' stage.
Step 4: Carefully remove the saucepan from the heat immediately once the desired temperature is reached. Divide the hot syrup evenly into two separate heatproof bowls. Work quickly, as the syrup will begin to cool and thicken.
Step 5: To one bowl, add the black gel food coloring and stir just until the color is evenly incorporated. To the second bowl, add the purple gel food coloring and stir just until evenly incorporated.
Step 6: Holding an apple by its stick, carefully dip it into one of the colored syrups. Swirl and rotate the apple to coat it completely. Lift the apple out, allowing any excess syrup to drip back into the bowl. You can gently twirl the apple for a few seconds to achieve an even, smooth coating. If desired, sprinkle with edible glitter or sprinkles while the candy is still wet.
Step 7: Immediately transfer the coated apple to your prepared baking sheet. Repeat the dipping process with the remaining apples, alternating between the black and purple syrups until all apples are coated. Allow the **Enchanted Black & Purple Candy Apples: A Magical Treat!** to cool completely and harden at room temperature for about 20-30 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 2-3 days.