Poison Apples

Why You’ll Love This Recipe

These Poison Apples take the classic candy apple to the next level with a shiny, vibrant coating and a subtle touch of Halloween drama. They’re crunchy, sweet, and perfect for any spooky occasion. Plus, the recipe is simple enough to make at home with just a few ingredients, making it accessible for bakers of all levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 apples, wax removed
• 1 cup granulated sugar
• 1/4 cup water
• 1/3 cup light corn syrup
• 1/2 teaspoon black gel food coloring
• 2 cups red candy melts
• Wooden skewers

Directions

1. Wash and dry the apples thoroughly, removing any wax coating. Insert a wooden skewer into the top of each apple and set aside.
2. In a medium saucepan, combine sugar, water, and light corn syrup. Heat over medium heat, stirring until the sugar dissolves.
3. Allow the mixture to come to a boil without stirring until it reaches 300°F on a candy thermometer (hard-crack stage).
4. Remove from heat and carefully stir in black gel food coloring until the mixture reaches a deep, dark red.
5. Dip each apple into the candy mixture, turning to coat completely. Let excess drip off and place on a parchment-lined baking sheet to set.
6. For an extra festive touch, melt red candy melts in a microwave-safe bowl, stirring until smooth. Drizzle over the coated apples or dip for an added layer of color.
7. Allow apples to cool completely at room temperature before serving.

Servings and Timing

This recipe makes 4 Poison Apples.
Prep time: 10 minutes
Cook time: 15 minutes
Cooling time: 20 minutes
Total time: 45 minutes

Variations

• Use green candy melts for a wickedly green poison effect.
• Add edible glitter or sprinkles for extra spooky shine.
• For a tart twist, brush apples with lemon juice before dipping to help the candy coating adhere.
• Dip apples in chocolate instead of candy for a rich, indulgent version.

Storage/Reheating

Store Poison Apples at room temperature in a cool, dry place for up to 2 days. Avoid the refrigerator, as moisture can cause the candy coating to become sticky. These apples are best enjoyed the day they’re made for maximum crunch and shine.

FAQs

Can I use any type of apple?

Yes! Firm apples like Granny Smith, Honeycrisp, or Fuji work best for dipping and holding their shape.

Do I need a candy thermometer?

A candy thermometer ensures your sugar reaches the hard-crack stage for a perfect coating. If you don’t have one, test by dropping a small amount of syrup into cold water it should harden immediately.

Can I make these ahead of time?

Candy-coated apples are best made the same day for optimal crunch, but you can prepare them a few hours ahead and store in a cool, dry place.

How do I prevent the candy from sticking?

Make sure your apples are completely dry and free of wax before dipping. Parchment paper helps prevent sticking while cooling.

Can I reuse leftover candy coating?

Yes, carefully reheat over low heat until smooth, but avoid overheating, which can burn the sugar.

Can I add other decorations?

Absolutely! Use colored candy melts, edible glitter, or sprinkles to customize your Poison Apples for a festive Halloween look.

Conclusion

Poison Apples are a fun and dramatic addition to any Halloween celebration. With their glossy, candy-coated finish and spooky dark red color, they’re sure to impress kids and adults alike. Simple, sweet, and slightly wicked, these apples bring both flavor and flair to your festive dessert table.

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