If you want a fun Halloween treat that the kids will love then these Poison Apples are a fun and easy recipe that comes together in no time.
Halloween is such a fun holiday and one of my favorites to see treats made for. These Poison Apples are one treat that we make every year.
People go crazy for them because they are a little different and fun. The kids especially love these and always are the ones asking if we are making them.
So they have become quite the tradition in this household. They also have minimal ingredients which is an absolute plus when it comes to this recipe.
I love recipes that have minimal ingredients but also turn out super tasty in the end. This is kind of a recipe and yet a craft all in one.
The candy melt face is one of my favorite parts of this recipe, it makes them appear spookier, but also sweeter since we are using candy melts.
Now this is completely optional and you do not have to do this step but if you want to it is really fun and just adds that much more to the recipe itself.
Some of my other favorite Halloween recipes we have on our site include: Monster Halloween Cupcakes, Cookies and Cream Bat Macarons and Pop Tart Ghost Pops.
WHY THIS RECIPE WORKS:
- With minimal ingredients, it is a breeze to put together.
- You can easily double this recipe to give to more people.
- Switch up the colors of the candy melts to create a fun contrast.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Apples
Granulated sugar
Water
Light corn syrup
Black gel food coloring
Red candy melts
HOW TO MAKE POISON APPLES:
- Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- Place the skewer on the side of the apple with the stem. Press it about 3/4 of the way into the apple.
- In a medium saucepan, stir together granulated sugar, water, corn syrup, and food coloring.
- Place the saucepan over medium heat. Stir just until the sugar has dissolved. If there is undissolved sugar on the side of the pan, brush it with a wet pastry brush while the mixture is cooking. Do not stir. Bring the mixture to 300F on a candy thermometer. Remove the pan from the heat.
- Tilt the pan slightly to the side so the sugar syrup pools in one area. Holding an apple with the stick, twirl it in the syrup. Hold it above the pan to let any excess syrup drip off. Place it on the greased parchment paper and let it dry. Repeat with the remaining apples.
- Melt the candy melts according to the package instructions. Pour them into a squeeze bottle. Using the squeeze bottle, draw a pair of eyes and a nose on the side of the apple. Fill in the area around the eyes and nose with the candy melts. Let the chocolate drip down to create long drips.
- Allow the candy melts to harden and they are ready to serve!
WHAT KIND OF APPLES SHOULD I USE?
You want something crunchy and tart to balance out the sweetness of the sugar coating. Fuji and Granny Smith are examples of apples that fit this bill.
The dark sugar coating of these apples goes really well with the bright green skin of Granny Smiths. But any other tart apple will work well with this recipe!
HOW DO I REMOVE WAX FROM APPLES?
Wax is put on apples to keep them fresh for supermarkets, so more local apples (like at a farmer’s market) may not have it.
The apples will appear shiny and feel a little waxy when you rub them. To remove the wax, boil water in a pot big enough to fit all of the apples and add a couple of tablespoons of baking soda or apple cider vinegar.
Add the apples and boil for about 30 seconds to 1 minute. You do not want to cook the apples. Dry them well to ensure the candy coating sticks to the outside and does not form bubbles.
DO I NEED A CANDY THERMOMETER?
Yes, you will not be able to make consistent candy apples without one. The temperature of the sugar determines its texture.
If it is not cooked long enough, it will be too soft and just fall off the apple or be too chewy. If it is cooked too long, it will be too hard and you will not be able to eat it. It may also taste burnt.
A candy thermometer is super inexpensive and you can easily find one at Walmart or Target.
HOW TO STORE:
These Poison Apples can be stored in the refrigerator for 2-3 days. To prevent the apple from browning, wrap the area around the stick with plastic wrap.
TIPS AND TRICKS:
- Make sure that you use a candy thermometer, see my tips above on why.
- You can use liquid food coloring but it will not get as dark of a color as gel will.
- Other colored candy melts are great to switch up the colors for a variety.
- Easily double this recipe to make more to give to more people or enjoy yourself.
- Using a tart apple is best as it balances out the sweetness of the coating.
If you are looking for a fun and easy Halloween treat that everyone will love then you have to make a batch of my Poison Apples!
If you like this recipe then you might also like:
If you’ve tried these POISON APPLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Poison Apples
Ingredients
- 4 apples wax removed
- 1 cups granulated sugar
- 1/4 cup water
- 1/3 cup light corn syrup
- 1/2 tsp black gel food coloring
- 2 cups red candy melts
- Wooden skewers
Instructions
- Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- Place the skewer on the side of the apple with the stem. Press it about 3/4 of the way into the apple.
- In a medium saucepan, stir together granulated sugar, water, corn syrup, and food coloring.
- Place the saucepan over medium heat. Stir just until the sugar has dissolved. If there is undissolved sugar on the side of the pan, brush it with a wet pastry brush while the mixture is cooking. Do not stir. Bring the mixture to 300F on a candy thermometer. Remove the pan from the heat.
- Tilt the pan slightly to the side so the sugar syrup pools in one area. Holding an apple with the stick, twirl it in the syrup. Hold it above the pan to let any excess syrup drip off. Place it on the greased parchment paper and let it dry. Repeat with the remaining apples.
- Melt the candy melts according to the package instructions. Pour them into a squeeze bottle. Using the squeeze bottle, draw a pair of eyes and a nose on the side of the apple. Fill in the area around the eyes and nose with the candy melts. Let the chocolate drip down to create long drips.
- Allow the candy melts to harden and they are ready to serve!
Notes
- Make sure that you use a candy thermometer, see my tips above on why.
- You can use liquid food coloring but it will not get as dark of a color as gel will.
- Other colored candy melts are great to switch up the colors for a variety.
- Easily double this recipe to make more to give to more people or enjoy yourself.
- Using a tart apple is best as it balances out the sweetness of the coating.
Nutrition
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