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.

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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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