Edible Glitter on Candy Apples: In the Candy, Then 10 Seconds

How do you get edible glitter on candy apples? In two places, and the second one gives you about 10 seconds. A candy-apple recipe cooks the sugar to 300 degrees Fahrenheit, the hard crack stage, takes it off the heat, and swirls in the color and edible glitter gently rather than stirring hard. It dips at about 280 degrees, lets each apple drip about 5 seconds, then rolls the bottom half in a bowl of glitter — with about 10 seconds before the shell firms. With Halloween 9 days out, the episode lays out the countdown: a candy thermometer and the glitter this week, wax off the apples the night before, dip the morning of the party. Sparkle Lab covers why a 300-degree pan is no problem for a mineral pigment whose data sheet lists a component melting point near 3,000 degrees Celsius, and why flake shows inside a clear shell while dust turns it pearly. Dana wins the round on timing: the recipe says candy apples are best the day they are made and keep about 24 hours in cellophane, and sugar pulls moisture from humid air, so a Thursday batch for a Saturday party is a sticky one. In this episode: - The two moments: in the candy, and the 10-second roll - The 9-day countdown, including the wax - Sparkle Lab: 300 degrees and a mineral pigment - Flake or dust in a glassy shell - Dana's round: candy apples are a same-day job Who should skip it: anyone without a candy thermometer, anyone who needs them made 2 days early, and humid outdoor parties. MONÉGASQUE Iridescent Butterfly 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Put edible glitter on candy apples in two places. Swirl flake into the candy off the heat once it reaches 300 degrees Fahrenheit, and dip at about 280. Then let each apple drip about 5 seconds and roll the bottom half in a bowl of glitter right away — one recipe gives you about 10 seconds before the shell firms. Make them the day you serve them, and keep them out of the fridge. - 00:00 Cold open — 12 apples, 10 seconds - 00:20 The verdict: in the candy, then on the bottom - 01:40 The countdown: thermometer, wax, dip day - 03:00 Why the wax matters for the glitter - 03:40 Sparkle Lab: 300 degrees and a mineral pigment - 04:30 Flake or dust in a clear shell - 05:20 Is candy a place glitter belongs? - 06:00 Dana's round: best the day they're made - 07:20 Cost for 12 · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-candy-apples-in-the-candy-then-10-seconds/transcript. New questions answered every week at The Monégasque Table.