Glow in the Dark Candy Apples with Savory Splash

Instructions:

1. Wash your 6 Granny Smith apples in very hot water mixed with a splash of cider vinegar. Use a fresh abrasive sponge to scrub the skins. This removes the food grade wax that manufacturers apply, which is the number one reason candy shells slide right off the apple. Dry them until they are bone dry.
2. Insert wooden dowels or sticks into the core of each apple through the stem end. Freeze your wooden dowels or sticks for 20 minutes before inserting them into the apples.
3. Combine 400g sugar, 120ml corn syrup, and 120ml water in your heavy pot. Stir over medium heat until the sugar granules completely disappear.
4. Once boiling, stop stirring. Attach a candy thermometer and heat the mixture until it reaches 290°F (140°C).
5. Quickly stir in the crushed Jolly Rancher candies, 100mg Vitamin B2 powder, and 0.5 tsp neon food coloring. Continue heating until the mixture reaches exactly 300°F (hard-crack stage).
6. Remove from heat. Carefully tilt the pan and dip each apple, swirling to coat evenly. Place on a silicone mat to set.
7. Combine 60ml balsamic glaze and 0.125 tsp cayenne pepper. While the candy is still slightly tacky (about 2 minutes after dipping), Use a spoon to create artistic drips or a 'splash' effect over the top of the apple. Immediately sprinkle the 1 tsp flaky smoked sea salt over the wet glaze so it sticks.