Poison Toffee Apples for Halloween

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These black Poison toffee/candy apples are the ultimate wickedly sinister Halloween treat and will make an excellent centerpiece.

 

Poison toffee apple

As a child, eating a toffee/candy 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 kids’ 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.

Poison toffee apples

How do I make candy apples?

Toffee/Candy apples are actually very easy to make but because it involves working with caramel (boiling sugar), people can often be discouraged.

My recipe involves boiling sugar, water, corn syrup and black food coloring together until it’s reached the hard crack stage (150ºC/310ºF on a candy thermometer). To check if you’ve reached hard crack stage without a candy thermometer, simply drop a little of the boiling sugar mixture into a glass of ice cold water. The sugar should form hard, brittle threads. Carefully dip the apples into the caramel mixture and allow to cool and harden. Make sure you have everything ready before you start so that you don’t have to rush to skewer the apples once the caramel is cooked.

What is the best apple to use for candy apples?

Granny Smith apples are perfect for toffee/candy apples. Their tart, crispness works very well with the sugary sweetness of the candy coating.

Can you put candy apples in the fridge?

You can, but it’s not recommended. The candy coating can start to sweat in the fridge and can slide off the apple. Rather wrap the cooled, hardened candy apples in cellophane and tie well to prevent any oxygen from getting to the apples. This way they will last up to 3-5 days at room temperature. The best way to prevent oxygenation though is to coat the apples and the entry point of the skewer into the apple completely in the candy coating. This way they can last up for 10 days.

Poison toffee apples

4.47 from 15 votes
Poison Toffee Apples for Halloween
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
These black Poison toffee apples are the ultimate wickedly sinister Halloween treat and will make an excellent centerpiece.
Course: candy, Halloween, Sweets
Servings: 6 -12 apples
Author: Alida Ryder
Ingredients
  • 2 cups granulated sugar
  • 3/4 cups water
  • 1/2 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 on a candy thermometer).
  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 216 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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