These black Poison candy apples are the ultimate wickedly sinister Halloween treat and will make an excellent centerpiece.
Course candy, Halloween, Sweets
Keyword Candy apple recipe, Candy apples, Halloween recipe
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 6-12 apples
Author Alida Ryder
1/2cupliquid glucose/light corn syrup
few drops black gel food colouring
6Granny Smith applesor 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.
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.