Poison Apples Recipe

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and striking. The rich black coating transforms everyday apples into eerie works of edible art, and the candy shell delivers that satisfying crunch I crave. Best of all, they require just a handful of pantry staples and come together in about 30 minutes. Whether I’m prepping for a Halloween party or just having fun in the kitchen, these apples never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Nonstick cooking spray

• 2 cups granulated sugar

• 1/2 cup corn syrup

• 3/4 cup water

• 3/4 teaspoon black gel food coloring

• 12 small apples (or 6 medium), washed and dried

• 12 wooden candy apple sticks

Directions

1. I remove the stems from the apples and insert a wooden stick about 1/2 inch deep into the top of each apple.

2. I line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray to prevent sticking.

3. In a large, heavy-bottomed pot, I add the sugar, corn syrup, water, and black food coloring. I stir the mixture briefly to help dissolve the sugar.

4. I heat the mixture over medium to medium-high heat, without stirring again, until it reaches 290°F (hard-crack stage) on a candy thermometer.

5. Working quickly, I dip each apple into the black caramel, let the excess drip off, and place it on the prepared baking sheet to set.

6. I let the apples cool completely at room temperature until the candy shell hardens.

Servings and timing

This recipe makes 12 small apples or 6 large ones. The total time is about 30 minutes — 10 minutes for prep and 20 minutes for cooking and dipping.

Variations

• Different colors: I’ve used purple or red/blue gel coloring combinations for unique poison apple looks.

• Flavored extracts: Adding a drop of cinnamon or almond extract to the candy mix adds a fun twist.

• Decorative twist: I sometimes drizzle the finished apples with edible glitter or white chocolate for an extra eerie effect.

• Mini versions: I cut apples into wedges, insert small skewers, and dip for bite-sized treats.

• Candy-free option: For something lighter, I dip the apples in dark chocolate instead of sugar syrup and coat with Halloween sprinkles.

Storage/Reheating

These apples are best enjoyed the same day. I store them at room temperature, uncovered, for up to 1 day. After that, the candy shell starts to “sweat” and lose its snap. I don’t recommend refrigerating them, as moisture affects the candy coating.

FAQs

How do I keep the caramel from crystallizing?

I only stir briefly at the beginning to dissolve the sugar, then avoid stirring again. If crystals form on the pot’s sides, I brush them down with a wet pastry brush.

What kind of apples work best?

I like using small Granny Smith apples for their tart flavor and vibrant green contrast under the black coating. Any crisp apple works, though.

Can I use liquid food coloring?

I prefer gel food coloring for deeper, more intense color. Liquid food coloring might not give the same rich black finish.

Why is the caramel bubbly on my apples?

That happens when there are lots of bubbles in the caramel. I stir gently just before dipping for a smoother finish, unless I want that spooky, bumpy “wart-like” look.

Do I have to remove the wax from store-bought apples?

Yes, wax can prevent the coating from sticking. I soak the apples in a mix of vinegar, baking soda, and water, then scrub and rinse well before drying.

Conclusion

These Poison Apples are my favorite way to add a bit of Halloween magic (and mischief) to any party. With their glossy black finish and crisp, tart bite, they’re as fun to look at as they are to eat. I love how easy they are to make — and how wickedly perfect they look on a spooky dessert table. If you’re ready to embrace your inner villain, this is the treat to make.

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