Poison Toffee Apples for Halloween

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Black Candy/Toffee Apples

As a child, eating a toffee apple was the ultimate delight. I never felt guilty because well, it’s an apple! Yes, it has tons of sugar around it but who cares? It’s fruit! I would always crack the candy coating on the table because it was just too hard to bite through and I loved how it always made me feel so jolly when I ate it. And I now see that same joy on my kidlets’ faces when they eat them.

Black Candy/Toffee Apples

Making them is equally fun. Even more fun when they candy coating is a glossy, sinister black. They remind me of something Maleficent would serve. Just perfect for Halloween. I have made a whole batch and have wrapped them in cellophane, ready to give to the trick-or-treaters who have become a fun addition in the last few years. As South Africans, Halloween is not a holiday we normally celebrate but I just love the dressing up and the festivity of it all. These apples make a beautiful center piece and will add the appropriate amount of wickedness to your party.

Black Candy/Toffee Apples

Poison Toffee Apples for Halloween
 
Prep time
Cook time
Total time
 
Recipe type: Sweets, Candy, Halloween
Serves: 6-12 apples
Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.
 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • tami

    Totally wicked! Love it :) xx

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks Tami!

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  • Amanda Percy

    so cool :)

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks Amanda.

  • My

    They look beautiful and sinister at the same time – what a great recipe! Thank you!! :)

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks!

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  • anna @ annamayeveryday

    Those look just amazing, what a brilliant idea! Superb photographs too.

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks Anna!

  • hythrain

    I now know what I’ll be making for my first attempt at a confectionery treat.

    • http://simply-delicious-food.com/ Alida Ryder

      Let me know what you think once you’ve tried it!

  • Bridget Elam

    nice could do blood red with cinnamon flavor as well :P

  • http://simply-delicious-food.com/ Alida Ryder

    This instruction is before the sugar has started boiling and while the syrup is just warm but definitely not hot. You are completely right, you should NOT try to touch the syrup once it’s hot.

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