Description
This Poison Apples recipe is a spooky and delicious treat perfect for Halloween or themed parties. Crisp apples are coated in a vibrant, glossy candy shell made with sugar, light corn syrup, and striking purple and black gel food coloring, creating a hauntingly beautiful dessert that’s both fun to make and eat.
Ingredients
Scale
Apples
- 10 small apples
- 10 long sticks
Candy Coating
- 1 3/4 cups granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1/2 tsp purple gel food coloring
- 1/4 tsp black gel food coloring
Instructions
- Prepare Apples: Insert wooden sticks into the center of each apple, securing them for easy dipping and handling. Set the prepared apples aside while you make the candy coating.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper and grease it lightly with butter or cooking spray to prevent the coated apples from sticking once dipped.
- Make Candy Coating: In a medium saucepan, combine granulated sugar, water, and light corn syrup. Stir in purple and black gel food colorings thoroughly. Place the pan over medium-high heat and stir constantly until the sugar dissolves completely and the mixture reaches a boil. Reduce heat to medium and allow the mixture to boil without stirring until it reaches approximately 290°F (hard-crack stage) on a candy thermometer. Remove from heat immediately to prevent burning.
- Coat the Apples: Working quickly while the candy syrup is hot, carefully tilt the pan and dip each apple by the stick, twirling to evenly coat the apple with the candy. Hold the coated apple over the pan for a few seconds to let excess syrup drip off, then place it on the prepared greased parchment-lined baking sheet. Repeat this process for all apples.
- Cool and Set: Let the candy-coated apples cool completely at room temperature until the hard candy shell sets and becomes crisp, usually about 10-15 minutes. Once set, they are ready to serve as hauntingly sweet treats.
Notes
- Use a candy thermometer to ensure the syrup reaches the hard-crack stage for a perfect candy coating that hardens properly.
- Work quickly when dipping the apples, as the syrup hardens fast once removed from heat.
- If syrup begins to harden in the pan before finishing coating all apples, gently reheat to soften it before continuing.
- Choose firm, small apples for easier coating and better texture.
- The color intensities can be adjusted by adding more or less food coloring depending on desired effect.
Nutrition
- Serving Size: 1 apple
- Calories: 220
- Sugar: 45g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
