Poison Toffee Apples for Halloween

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
 
Author:
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) (Ensure your apples are fresh and haven't been waxed)
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.
 

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Showing 181 comments
  • Alida Ryder
    Reply

    You’re right, they would!

  • Brandy
    Reply

    I’m thinking these would look pretty placed in Halloween cupcake liners!

  • Alida Ryder
    Reply

    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.

  • Phe
    Reply

    Correct me if I am wrong…. but did I just read that you put in the recipe “and the mixture feels smooth when you rub it between your fingers” . In my experience that equals 3rd degree burns…. hot sugar and all that.

  • Bridget Elam
    Reply

    nice could do blood red with cinnamon flavor as well 😛

  • hythrain
    Reply

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

    • Alida Ryder
      Reply

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

  • anna @ annamayeveryday
    Reply

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

  • My
    Reply

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

  • Amanda Percy
    Reply

    so cool 🙂

  • tami
    Reply

    Totally wicked! Love it 🙂 xx

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