Halloween means the best and most spookiest treats! So we’re making candied apples but transformed into a scary masterpiece. These poison candy apples are super easy and quick to make.
Looking for the perfect treat for a party, to give to friends or just enjoy at a small girls night? This is the perfect recipe for you.
These poison candy apples are fresh granny smith apples coated in a homemade caramel candy coating. Make these even more festive by dying or painting your apple skewers black. Even add some black and white ribbon if you’d like! Let’s get into the recipe…
Equipment & Ingredients
To make these poison candy apples you will need these ingredients:
- Granny Smith Apples
- Water
- Sugar
- Corn Syrup
- Vanilla Extract
- Black Food Dye
- Salt
As for the ingredients, the list is much shorter! You will just need:
- Saucepan
- Wooden Sticks/Skewers
- Candy Thermometer
- Parchment Paper
- Baking Sheet
Prep the Apples
Before starting the caramel coating you will want to wash your apples and dry them with a paper towel completely. Remove the stems from all the apples.
Then take your wooden sticks which you can dye black if desired, and push them into the center of each apple. I used black food dye to dye the sticks just for safety reasons and not accidentally tasting some inedible black paint on your sticks!
Set these aside on a parchment covered baking sheet for dipping the poison candy apples later.
Making the Caramel
In a saucepan add the sugar, water, black food dye and corn syrup all at once. Place this over medium heat, stirring the ingredients until combined.
Place the candy thermometer on the side of the pan to track the heating up of the candy coating. Heat the mixture and let boil until it reaches 290 degrees Fahrenheit. This should take about 8-10 minutes.
Make sure to have an area prepped to dip and coat the apples because you will have to work quickly to make these poison candy apples when the caramel is done.
Dipping the Apples
Remove the candy coating from the heat once it reaches 290 degrees Fahrenheit and add the vanilla and salt. Stir together until combined and most of the bubbles dissipate. If you want these to look even more spooky keep more of the bubbles in the caramel so it transfers onto the apples and creates a super bubbly look.
Now take each apple by its stick and dip into the candy coating, twisting it around to fully coat the apple with the black caramel. Try to do this in only a couple spins to get the most even coverage on the apple. Place this apple, bottom down, on the parchment covered baking sheet.
Quickly repeat this with the rest of the apples as the candy coating will cool quickly and can become too thick to coat the apple correctly.
Let all the apples cool and the candy coating harden. Now add any finishing touches or garnishes to the poison candy apples.
I personally added a beautiful silver edible glitter to coat all the apples. This works perfectly to give an added touch on top of the black coating.
And now you have both delicious and festive poison candy apples!
I hope you enjoyed this recipe. Be sure to share this poison candy apples recipe and or your finished product with all your family and friends. Let me know how this came our for you in the comments below!
Poison Candy Apples
Course: DessertDifficulty: Easy6
servings10
minutes15
minutesSweet candied apples for the Halloween season. Take 15 minutes to make a thick caramel candy coating to dip some fresh granny smith apples in!
Ingredients
6 granny smith apples
3 cups white granulated sugar
3/4 cup corn syrup
1 cup + 2 tablespoons water
Black Food Dye
3/4 teaspoon salt
1 teaspoon vanilla extract
Directions
- Prepare a baking sheet with parchment paper and set aside.
- In a saucepan add the sugar, water, corn syrup and black food dye.
- Place over medium high heat and stir everything together to combine.
- Place the candy thermometer in the pan and let heat up and boil until the mixture reaches 290 degrees Fahrenheit (about 8-10 minutes)
- While the candy coating heats up, prepare the apples.
- Rinse them under water, dry with a paper towel, and remove the stems.
- Push each wooden stick into the center of each apple all the way down.
- Once the candy coating reaches 290 degrees Fahrenheit remove from the heat. Add the salt and vanilla extract and stir together.
- Dip each apple into the saucepan and coat fully. Swirl a couple times to get a thick, darker black coating. Lift from the candy and let the excess drip off.
- Place on the parchment covered baking sheet, set aside earlier.
- Repeat with the rest of the apples and let cool until hardened. Enjoy!
Notes
- If you would like a more bubbly look on the caramel apples dip while bubbles are still in the candy coating after removing from the heat. For no bubbles at all, stir while the candy coating is off the heat until they have all disappeared. Then dip the apples in the coating.
