Poison Toffee Apples for Halloween
These black Poison toffee apples are the ultimate wickedly sinister Halloween treat and will make an excellent centerpiece.
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.
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.
- 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)
- Grease a piece of baking paper and place on a tray/baking sheet.
- Insert bamboo skewers in all the apples and set aside.
- 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.
- 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.
- Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).
- 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.