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Home » Recipes » Snacks » Poison Toffee Apples for Halloween

Poison Toffee Apples for Halloween

October 5, 2020 by Alida Ryder 229 Comments

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These black Poison candy/ toffee 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?

  1. Prepare the apples and dipping station: Skewer your apples with kebab sticks (or use branches from a non-toxic tree for a fun twist) and set aside. Line a sheetpan with parchment paper and set aside.
  2. Make the candy coating: Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium heat. Allow to come to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, stop stirring and wash down the sides of the pot with a wet brush. This prevents sugar crystals from falling into the caramel and causing it to crystallize. Cook the caramel 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.
  3. Dip the apples: Carefully dip the apples into the caramel mixture. Carefully tip the pan to the side and swirl the apples into the candy mixture. Place on the prepared sheetpan and allow to cool and harden before serving.

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

Halloween recipes

  1. Dementor’s Kiss Cocktail
  2. Halloween mummy berry handpies
  3. Monster munch mix
  4. Halloween candy bark
Poison candy apples

Poison Toffee Apples for Halloween

These black Poison candy apples are the ultimate wickedly sinister Halloween treat and will make an excellent centerpiece.
4.59 from 65 votes
Print Pin Rate
Course: candy, Halloween, Sweets
Cuisine: American
Keyword: Candy apple recipe, Candy apples, Halloween recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 -12 apples
Calories: 433kcal
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

  • Grease a piece of baking paper and place on a tray/baking sheet.
  • Insert bamboo skewers in all the apples and set aside.
  • Combine sugar, water, corn syrup and black food coloring in a saucepan and set over medium heat.
  • Allow to come to a simmer, stirring to dissolve the sugar.
  • Once the sugar has dissolved, stop stirring and wash down the sides of the pot with a wet brush. This prevents sugar crystals from falling into the caramel and causing it to crystallize.
  • Cook the caramel 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. Carefully tip the pan to the side and swirl the apples into the candy mixture.
  • Place on the prepared sheet pan and allow to cool and harden before serving.

Nutrition

Calories: 433kcal | Carbohydrates: 114g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 195mg | Fiber: 4g | Sugar: 107g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
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Filed Under: Dessert Recipes, Snacks, Videos Tagged With: Candy, Candy Apples, Festive recipe, food video, halloween, kid-friendly recipe, recipe video, Sweets, Toffee Apples, Video

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Comments

  1. Aimee

    October 31, 2020 at 10:53 AM

    I did the instructions word for word. I tested everything like suggested and what I’ve been left with is some sticky apples and a tray full of sticky gloop. It was a very expensive make so not going to bother again which is sad because I was really looking toward to this 🙁

    Reply
    • Alida Ryder

      November 2, 2020 at 3:29 PM

      That’s very disappointing 🙁 It sounds like you didn’t cook the sugar for long enough. When the candy is cooked for long, it will harden relatively quickly at room temperature.

      Reply
  2. Betinha

    October 11, 2020 at 6:08 PM

    So easy and so cool. Wish I could post photo??

    Reply
  3. Terry Kennedy

    October 18, 2019 at 6:53 AM

    VERY COOL IDEA!

    Reply
  4. Tracey

    August 27, 2019 at 11:27 PM

    Any chance this would work with Apple Balls? So they could be appetizer size?

    Reply
    • Alida Ryder

      August 28, 2019 at 3:37 PM

      I’m sure they would work well. I haven’t tried it so can’t say with certainty but I can’t see why it won’t work.

      Reply
  5. Paul

    October 20, 2018 at 5:14 PM

    Just tried this with daughter, not bad but caramel ran off apples so didn’t quite look like pictures. Could I have thickened caramel or scrub apples better (Granny Smiths rinsed). Trying to get right for her Halloween party.

    Reply
    • Alida Ryder

      October 21, 2018 at 11:16 AM

      If the sugar is cooked to the right temperatures it won’t slide off the apple. Make sure the apples are completely dry before dipping in the hot caramel.

      Reply
    • G. Crosta

      August 18, 2019 at 2:15 AM

      Place whole apples in boiling water for less than 10 seconds & rub with towel to remove wax & caramel should stick!

      Reply
  6. Jo-Anne

    September 17, 2018 at 9:33 PM

    I’ve made this every year for the last 3 years. They are always a hit and my kids love them.

    Reply
    • Alida Ryder

      September 18, 2018 at 7:29 PM

      So happy you and the kids like them Jo-Anne. 🙂

      Reply
  7. Karen

    July 24, 2018 at 2:18 AM

    Do they dry chewy like the ones you buy at the grocery or is the coating hard?

    Reply
    • Alida Ryder

      July 25, 2018 at 10:05 AM

      They dry hard like candy,

      Reply
  8. Sandra Roberts

    October 26, 2017 at 9:44 PM

    I have been searching for a Halloween treat for my grandsons special needs class that all the children can have (Gluten free, Peanut Free, No Chocolate, the list goes on ) These are perfect and I doubt anyone else will be bringing them in this small town!! It’s really hard to find something for everyone, last year parents all seemed send something that at least one child couldn’t have me I sent a cut fruit decorated to look like a monster Kids had a great time disassembling and eating him, and am doing that again but wanted something that they could take home that was out of the ordinary and this is it THANK YOU

    Reply
    • Alida Ryder

      October 29, 2017 at 3:50 PM

      So glad you found something all the kids can enjoy! 🙂

      Reply
  9. Ruslan

    February 12, 2017 at 1:02 AM

    Those are great Photographs you took, have to try this

    Reply
  10. Maket Pasta

    December 26, 2016 at 1:25 PM

    Thanks.

    Reply
  11. Mel

    November 28, 2016 at 2:57 PM

    Hi Alida, I am definitely doing this for a wedding, but I have not idea how should I storage it, can you give me a clue please?,

    Thanks girl!

    Reply
    • Alida Ryder

      November 29, 2016 at 11:45 AM

      I would wrap each apple in cellophane to stop it from drawing moisture.

      Reply
  12. Patti Milazzo

    November 1, 2016 at 1:33 PM

    Made these last night for Hallloween ???? Thank you for the fantastic how-to!! You made it so easy… they turned out amazing! AND the sweet candy coating with the Granny Smith tart was delicious! Perfect hard crack and super glossy too. My family loved them!

    Reply
    • Alida Ryder

      November 3, 2016 at 8:55 AM

      I’m so pleased you found them easy to do Patti. 🙂

      Reply
  13. Leticia

    October 30, 2016 at 4:42 AM

    OMG! So easy to make and delicious. How can i package them without them getting stuck together?

    Reply
    • Alida Ryder

      October 31, 2016 at 9:39 AM

      Right? They are the ultimate! Just wrap them individually with plastic wrap/cellophane and they should last a while.

      Reply
    • Novell

      November 14, 2019 at 6:20 AM

      Possibly wax paper

      Reply
  14. Joan Drum

    October 30, 2016 at 2:42 AM

    My daughter and I made 22 of these last night for the Halloween Eve post hockey game snack for my son’s ice hockey team. We had to quadruple the recipe and we used 3 containers of the Wilton black gel color. They turned out awesome! This recipe is definitely a keeper! Thank you!

    Reply
    • Alida Ryder

      October 31, 2016 at 9:39 AM

      Awesome! I’m so glad you liked them Joan!

      Reply
  15. Joan Drum

    October 29, 2016 at 11:54 PM

    My daughter and I made 22 of these last night for my son’s hockey team after their game tomorrow (Halloween Eve). We quadruped the recipe and used 3 containers of the Wilton black gel coloring. They turned out perfect! Thank you for this awesome recipe it’s a keeper!

    Reply
  16. Shayla

    October 24, 2016 at 9:51 AM

    Can the dark corn syrup be used or clear only

    Reply
    • Alida Ryder

      October 27, 2016 at 9:08 AM

      Either will work fine I’m sure.

      Reply
  17. Cathy

    October 19, 2016 at 7:10 AM

    those photos stopped me in my tracks! what stunners! and I love the idea of using the black coloring. my boys will flip for these!

    Reply
    • Alida Ryder

      October 20, 2016 at 11:49 AM

      Thanks Cathy! They’re definitely a showstopper.

      Reply
    • Norm S.

      October 21, 2016 at 4:06 PM

      Tried this last night. Did not work!! I even put the whole black gel coloring in it to try to black color, but nothing, just was clear at the end.. Maybe black food dye also needs to be added.

      Reply
      • Alida Ryder

        October 24, 2016 at 9:56 AM

        That is very strange. I used black gel food colouring which is very opaque and pigmented. Perhaps try a different brand of colouring?

        Reply
        • Yolanda Ashton

          September 24, 2017 at 3:23 AM

          Hi! Would you mind sharing what brand of black gel coloring you used? Thanks!!

          Reply
          • Alida Ryder

            September 24, 2017 at 7:45 PM

            Oh gosh, I don’t have the brand in my pantry at the moment. When I buy it again I’ll be sure to let you know!

  18. Nicole @ Young, Broke and Hungry

    October 18, 2016 at 11:28 PM

    These are some beautiful wicked apples!

    Reply
    • Alida Ryder

      October 20, 2016 at 11:50 AM

      Thanks Nicole! 🙂

      Reply
  19. Mary Ann @ thebeachhousekitchen

    October 18, 2016 at 6:24 PM

    I just adore these Alida!! That dark black makes them the perfect tasty but scary Halloween treat! Fabulous video too. I love the music!

    Reply
    • Alida Ryder

      October 20, 2016 at 11:50 AM

      Thanks so much Mary Ann. We had such fun doing the video.

      Reply
  20. Lynn | The Road to Honey

    October 18, 2016 at 4:21 PM

    Wow! Look at that shine on these sinister, little apples. They are perfect for all those upcoming spooky Halloween parties. I’m already envisioning them nestled on a pile of gummy worms. P.S. Love your video.

    Reply
    • Alida Ryder

      October 20, 2016 at 11:51 AM

      THe glucose/corn syrup is what ensures them to be super-duper shiny. They almost look lacquered, don’t they? And on top of gummy worms? Genius! 🙂

      Reply
  21. Lisa

    October 4, 2016 at 10:23 PM

    Do i need glucose and corn syrup or just one of them ?

    Reply
    • Alida Ryder

      October 5, 2016 at 9:18 AM

      No, not both. Just one of them. 🙂

      Reply
      • Meghan

        November 1, 2020 at 7:16 AM

        I made these today! Had to use a lot more black gel dye (super black), and the black color was a little off… almost a tint reddish brown. I boiled my apples 10 seconds each and washed the wax, I’m wondering if that’s too long as one of my apples sweat really bad. I think next time I’ll wash the night before. I ignored the suggestion to grease the wax paper which was a huge mistake. ? I cut mine in half to make eating easier and hot damn! I don’t even like Granny Smith apples but these are delish! Definitely a keeper.

        Reply
  22. VALERIE

    September 22, 2016 at 1:35 AM

    Can you add any flavoring?

    Reply
    • Alida Ryder

      September 24, 2016 at 1:31 PM

      Absolutely!

      Reply
  23. Eden Passante

    October 22, 2015 at 4:23 AM

    Beautiful and so perfect for Halloween! Love them!

    Reply
    • Alida Ryder

      October 22, 2015 at 11:10 AM

      Thanks Eden! 🙂

      Reply
  24. Myhriah Young

    October 4, 2015 at 12:15 AM

    Hi, Do you know if it would be possible to make this recipe (the candy) ahead of time, and re-warm it up in a crock pot the day it is needed? I want to do it for a party…

    Reply
    • Alida Ryder

      October 8, 2015 at 10:22 AM

      I wouldn’t suggest doing that but then again, I’ve never tried that before. Perhaps make them ahead and then wrap individually in cellophane?

      Reply
  25. Kristine

    September 17, 2015 at 1:13 PM

    The color black made them really awesome. I can’t wait to try….

    Reply
    • Alida Ryder

      September 22, 2015 at 8:26 AM

      Thanks Kristine! 🙂

      Reply
  26. Alesha

    October 30, 2014 at 11:42 PM

    Hi Alida – I wanted to make these for work but I’m concerned about the hard candy shell. Have you ever tried slicing the apples before the shell fully hardens? Or can you slice them with an regular apple slicer once they’ve “dried”?

    Reply
    • Alida Ryder

      October 31, 2014 at 8:39 AM

      I’ve never tried slicing them because they look so beautiful whole. You could slice them but the candy layer will probably just crack off if you do. Perhaps cut them before dipping them? I’ve never tried this so not sure it will work but you could give it a try?

      Reply
  27. Saskia

    October 30, 2014 at 10:10 PM

    Mine were nice and shiny, no bubbles, perfect consistency but turned out chocolate/dark brown… I did use black gel colouring. where did I go wrong?

    Reply
    • Alida Ryder

      October 31, 2014 at 8:40 AM

      It might be the brand of colouring you used. Often they use different base colours which can make the finished look appear brown/green/red.

      Reply
  28. Nanny Brown

    October 30, 2014 at 2:40 AM

    I have made these candy apples 3 times and each time they were yummy, just a question I found the candy to be a little thing so when dip the apple in it you could still see the apple, how do I make it a little thicker, also I placed sugar on a cookie sheet and placed the apple on that so you had a bit of a sugar coat on the top. thank you for the great receipt.

    Reply
    • Alida Ryder

      October 30, 2014 at 7:14 AM

      If you’d like it a little thicker, boil the caramel for a little longer. The thicker the caramel, the thicker it will look on the apple. 🙂

      Reply
  29. Linda

    October 29, 2014 at 11:42 AM

    Are there any alternatives to glucose or light corn syrup? I can’t get them on short notice here in Germany ;(

    Reply
    • Alida Ryder

      October 29, 2014 at 12:09 PM

      Linda, the glucose/light corn syrup add a real gloss to these apples but you can subsitute a cup of sugar and 1/4 cup of water for each cup of light corn syrup.

      Reply
      • Linda

        October 29, 2014 at 12:36 PM

        So, they won’t be as glossy when I use the sugar/water-mixture?

        Reply
        • Alida Ryder

          October 29, 2014 at 8:58 PM

          I’m not sure, unfortunately as I’ve never made them without the corn syrup. They will still probably be quite glossy but I just feel I should warn you just in case they’re not. 😉

          Reply
          • Linda

            October 30, 2014 at 12:19 PM

            Hmm OK…I will let you know how they turned out 🙂

          • Linda

            October 30, 2014 at 3:10 PM

            So, destiny apparently wanted me to have glucose. I found a fantastic baking accessories shop around the corner of my workplace and they had it! Plus a million other things I want to buy right now! 😀

          • tee

            October 31, 2014 at 1:08 AM

            Does it matter if its dark corn syrup?

          • Alida Ryder

            October 31, 2014 at 8:38 AM

            Not at all, since you’re going to be adding black food colouring you won’t notice the difference at all.

          • Alida Ryder

            October 31, 2014 at 8:36 AM

            I’m so glad! Now they’re going to be perfect.

  30. Alida Ryder

    October 28, 2014 at 11:17 AM

    Lynz, I would suggest eating them the day they are made. Alternatively you can wrap the cooled candy apples in celophane and keep them for a day or two at room temperature?

    If you drop a bit of the caramel in ice water it needs to form a hard ball immediately, that is hard crack stage.

    Reply
  31. Alida Ryder

    October 28, 2014 at 11:17 AM

    Kelsie, it could be that your apples have been waxed by the retailer you bought them from which will then melt off resulting in your candy layer slipping off. Either that or your caramel hasn’t cooked for long enough.

    Reply
  32. Alida Ryder

    October 28, 2014 at 11:15 AM

    Julia, that means your caramel hasn’t cooked for long enough. It needs to be really quite thick so it sticks onto the apples. Also, make sure your apples haven’t been waxed by the retailer you have bought them from as this could also cause the candy layer to slip off.

    Reply
  33. Alida Ryder

    October 28, 2014 at 11:15 AM

    Those look great Emma! Again, please don’t use wax paper as that will melt and stick to the apple. Rather use baking paper or parchment.

    Reply
    • Emma Lyell

      October 28, 2014 at 10:25 PM

      Thanks Alida, i didn’t use wax paper but noted that others had been and was suggesting they try a silicone baking mat.

      Reply
      • Alida Ryder

        October 29, 2014 at 9:16 AM

        Oh, silly me! The silicone baking mats are fantastic!

        Reply
  34. Alida Ryder

    October 28, 2014 at 11:14 AM

    Katy, the caramel should be quite thick. I would say approximately 10-15 minutes?

    Reply
  35. Katy

    October 28, 2014 at 12:14 AM

    I started this before realizing I needed a candy thermometer, alas mine is broken, about how long after sugar starts boiling should I start dipping in the apples?

    Reply
  36. Emma Lyell

    October 27, 2014 at 10:29 PM

    Followed the recipe but used food coloring, couldn’t get hold of the gel. Still after 2 rounds was able to get the gloss effect and very happy witht the results. For those having problems with the toffee sticking to the wax paper, you might want to try using a non-stick silicone baking mat. I have put a link below to my picture on Pinterest – Check it out.
    http://www.pinterest.com/pin/290834088410574979/

    Reply
  37. Juliap

    October 25, 2014 at 3:21 AM

    My candy is sliding right off the apple! Help!!!

    Reply
  38. kelsie

    October 25, 2014 at 12:15 AM

    My mixture isn’t sticking to my apples…it just runs right off when i pull it out? helppp

    Reply
  39. Jessica

    October 24, 2014 at 3:58 PM

    Hi! I made a batch of these last night and had two issues – first, some of the toffee bubbled once I dipped the apples, do I just need to remove the toffee from the high heat before dipping? Other issue was that the wax paper stuck to the toffee when I removed them…I used Crisco on wax paper. Is there a better way? Do I have to remove them sooner (like right after the hour of cooling)? Thanks!

    Reply
    • Lady

      October 25, 2014 at 11:34 AM

      Yes you’re going to want to take them off the heat first then dip. Also yeah as soon as the caramel is set enough i would peel if off the parchment, regrease the pan and put them back down. 😀

      Reply
    • Alida Ryder

      October 28, 2014 at 11:13 AM

      Yes, remove the caramel from the heat before dipping in the apples.

      And it’s important that you use BAKING paper or parchment and not wax paper. Wax paper is not heat-resistant and the waxy layer will melt.

      Reply
  40. Lynz

    October 23, 2014 at 8:17 PM

    How long in advance can you make these? And what is the best way to store them? Also….without a thermometer, how best can I determine when it gets to the ” hard crack stage”?

    Reply
  41. Alida Ryder

    October 22, 2014 at 9:02 PM

    You could definitely add dark blue if you wanted. I actually don’t even know what the brand is that I use, it’s just the colouring my local baking shop sells.

    Reply
  42. Alida Ryder

    October 22, 2014 at 9:01 PM

    The problem with liquid is that it can often dilute the candy layer to get to the same opaque colour and then it won’t set hard. But perhaps give it a try and see?

    Reply
  43. Josephine Del Papa

    October 22, 2014 at 7:08 PM

    These are so spooky and creative! I LOVE them.

    Reply
    • Alida Ryder

      October 22, 2014 at 8:59 PM

      Thanks Josephine!

      Reply
  44. Jacqueline Baker

    October 22, 2014 at 6:24 PM

    I am using them as treats at my zombie wedding ceremony this saturday!! They are perfect for the theme and ill be sticking neon colored gummy worms on them right after dipping

    Reply
    • Alida Ryder

      October 22, 2014 at 8:59 PM

      What an awesome idea. I hope you’re wedding day is amazing!

      Reply
  45. Ursula

    October 21, 2014 at 3:40 PM

    Im going to make these for my work party, but dont have any gel food coloring all I have is liquid. How will it different? Has anyone used liquid food coloring?

    Reply
  46. Juli

    October 20, 2014 at 4:39 PM

    I followed the directions to the detail and had no issues. My black sugar came out more translucent… I added 4 healthy drops of black gel food color. I really wanted that glossy black look. Help?

    Reply
    • Alida Ryder

      October 20, 2014 at 4:49 PM

      Juli, the only way to get it more black is to add more colouring. Some gel colours are less opaque than others so you’ll have to add until your happy with the end result.

      Reply
      • Juli

        October 20, 2014 at 6:20 PM

        Ok so I made a second batch. I alway dbl the batches because I get so irritated when I don’t have enough. This time I put the water in the saucepan first and just used a ton of color (almost half of the tube). I stirred the color with the water to make sure it was blended well. Then the other ingredients were added. I cooked it to 310 and then let it sit for about a minute off the heat. The first time I just started dipping the apples and then I had bubbles forming in the coating. This time I actually stepped back and waited for the bubbles to dissipate. Absolute success!!!! The color was much better and the coating was silky smooth. It’s still not as dark as I want tho. I’m looking for that midnight black color in the pic. Would you suggest maybe a hit of dark blue with the black? What brand of black gel are you using? Thanks for everything.

        Reply
  47. Michelle

    October 18, 2014 at 2:25 AM

    These are beautiful. Is there a way to tell when the candy gets to the hard crack stage without a candy thermometer?

    Reply
    • Alida Ryder

      October 20, 2014 at 4:50 PM

      When you drop a bit of the caramel into ice water it should form a hard little ball that cracks when you bite into it/hit it with a spoon.

      Reply
  48. laura_specht

    October 13, 2014 at 6:12 PM

    I always have trouble with my apples sticking to the paper, whats the best way to get that to not happen?

    Reply
  49. kat814

    October 5, 2014 at 6:58 PM

    I just tried this and it’s all watery and not sticking to the apple, is there something I’m doing wrong?

    Reply
    • Alida Ryder

      October 8, 2014 at 7:25 AM

      Kat, it might be that you didn’t cook it for long enough. Before you coat the apples the caramel/candy needs to be quite thick and sticky. Did you cook it until the hard crack stage? Also, if you used liquid food colouring instead of the gel mentioned in the recipe it could also have an effect on the finished result.

      Reply
  50. MadGastronomer

    September 23, 2014 at 4:37 AM

    Pros regularly stick their fingers in boiling syrup. We just hold our hands in ice water until they ache first, then dip them in the syrup very quickly. No burns! It’s a pretty standard way to test the stage the syrup is at if you don’t have a thermometer, and was standard before reliable thermometers were common.

    Reply
    • Alida Ryder

      September 23, 2014 at 7:54 AM

      Thanks for the tip, I would still not suggest people who aren’t completely comfortable working with hot sugar do this.

      Reply
      • MadGastronomer

        September 24, 2014 at 4:50 AM

        It’s definitely something to be very very careful with, and I was terrified the first several times I did it. I never would have without a chef standing over me instructing me on how to do it safely, back in culinary school.

        Reply
  51. Amanda

    September 11, 2014 at 1:00 PM

    Will you get the same shiny effect with regular black food coloring vs. gel food coloring?

    Reply
    • Alida Ryder

      September 11, 2014 at 1:12 PM

      Yep, it’s the sugar that gives the shine. Gel food colouring is just a lot more pigmented so you don’t need to use as much.

      Reply
  52. Alida Ryder

    September 9, 2014 at 8:38 AM

    Thanks for your comment. I’ve never made them with less corn syrup so I can’t verify if this will work but if anyone would like to give it a try, they’re welcome to!

    Reply
  53. Meg

    September 9, 2014 at 5:33 AM

    How long do these keep for? I am having a party and I want to do these cause they are wickedly cool, but I want to do it the day before the party. Will they stay fresh in the fridge?

    Reply
    • Alida Ryder

      September 9, 2014 at 8:36 AM

      Meg, I would wrap them in cellophane and just keep them on your kitchen counter. Putting them in the fridge will cause the candy layer to start sweating and it might start pulling away from the apples. Because the candy layer preserves the apple in a way, they will be fine on your kitchen counter but be sure to cover them as they can draw moisture from the air and become tacky.

      Reply
  54. nikki

    September 6, 2014 at 3:48 AM

    Is there a way to make it so it doesn’t break a tooth when biting into it? These look so cool, but I do not want my family biting into them thinking its like caramel and its a hard rock. so is there a way to make sure it doesn’t get rock hard?

    Reply
    • Alida Ryder

      September 6, 2014 at 8:01 AM

      Nikki, these are candy apples so the outside is meant to be really hard. If it doesn’t harden it will just be like syrup and won’t cling to the apple. I would just tell your family to be careful but really, we’ve eaten these many times and never have we broken a tooth while doing so.

      Reply
      • nikki

        September 7, 2014 at 9:03 AM

        ok thank you. My family has really sensitive teeth and really fragile teeth (I do not have kids but my mother and my stepfather are who I am talking about and myself) thank you for your response. 🙂

        Reply
    • TeeTee

      September 7, 2014 at 6:15 AM

      Decrease the amount of corn syrup and they won’t be so hard to bite into. I make them frequently and 1/8 to 1/4 cup of syrup is perfect. 1/2 cup makes them way too hard.

      Reply
  55. Alida Ryder

    September 5, 2014 at 10:38 AM

    *snort*

    Reply
  56. CT

    September 5, 2014 at 2:41 AM

    Because the hard crack stage requires intervention…

    Reply
  57. Christa

    August 15, 2014 at 11:09 PM

    You said to cook to 310 – hard crack? Isn’t that like peanut brittle? Don’t you want it to be creamier – like caramel?

    Reply
    • Alida Ryder

      August 16, 2014 at 8:29 AM

      Yep, that’s correct. These are candy apples so the coating needs to be hard like candy.

      Reply
      • Carla

        September 16, 2014 at 9:23 PM

        I want to make these and use them for a center piece… What I’d like to know is…. Can you also use the candy ingredients to make like rock candy and pour it out on a cookie sheet lined with spayed paper. Then break apart after it hardens? I like to do some black, deep blood red and some mixed to throw around the outer edges of the apples.

        Reply
        • Alida Ryder

          September 18, 2014 at 8:27 AM

          Carla, that is a fabulous idea and yes, it will definitely work. It will go rock hard like a proper candy. Please tweet/Instagram a photo and tag me in it when you have done this. I’d love to see it. Twitter: @SimplyDelishSA Instagram: @alidaryder

          Reply
  58. Alida Ryder

    August 12, 2014 at 8:12 AM

    Mandy, I actually can’t remember but I don’t think they did. It all depends on the type of colouring you use. The gel colouring I use don’t often cause stains unless you get it on your skin in its pure form.

    Reply
  59. Mandy

    August 10, 2014 at 11:15 PM

    Do these turn your mouth black when you eat them? They look great.

    Reply
  60. Alida Ryder

    July 22, 2014 at 9:06 AM

    You’re right, they would!

    Reply
  61. Brandy

    July 21, 2014 at 12:19 AM

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

    Reply
  62. Alida Ryder

    January 9, 2014 at 6:43 PM

    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.

    Reply
  63. Phe

    January 2, 2014 at 6:21 AM

    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.

    Reply
  64. Bridget Elam

    December 23, 2013 at 7:23 PM

    nice could do blood red with cinnamon flavor as well 😛

    Reply
  65. hythrain

    October 31, 2013 at 8:22 PM

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

    Reply
    • Alida Ryder

      October 31, 2013 at 8:23 PM

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

      Reply
  66. anna @ annamayeveryday

    October 31, 2013 at 4:07 PM

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

    Reply
    • Alida Ryder

      October 31, 2013 at 4:09 PM

      Thanks Anna!

      Reply
  67. My

    October 30, 2013 at 8:14 PM

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

    Reply
    • Alida Ryder

      October 31, 2013 at 4:10 PM

      Thanks!

      Reply
  68. Amanda Percy

    October 30, 2013 at 4:18 AM

    so cool 🙂

    Reply
    • Alida Ryder

      October 30, 2013 at 4:01 PM

      Thanks Amanda.

      Reply
      • Los

        October 25, 2018 at 4:49 AM

        I just made a batch today but the back didn’t turn out as black. What did you use. Being a cake decorator I know a true black is hard to get. What’ss your secret?

        Reply
        • Alida Ryder

          October 25, 2018 at 4:19 PM

          I just used a black gel food coloring I found at my local baking supplies store. I know many of them can be quite brown but the one I use (not sure what the brand is called) has a green tinge to it which helps with its rich black color, I’m sure.

          Reply
  69. tami

    October 29, 2013 at 10:30 AM

    Totally wicked! Love it 🙂 xx

    Reply
    • Alida Ryder

      October 29, 2013 at 10:36 AM

      Thanks Tami!

      Reply

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