Halloween Poison Apples Recipe

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Learn here how to make Poison Apples, a fun and spooky way to dress up apples for Halloween!

Servings:  6


2 cups sugar
1/2 cup corn syrup
3/4 cup water
1/2 tsp blue gel food coloring
1/4 tsp black gel food coloring
6 large apples or 10 medium/small
6 wooden skewers or twigs or same number of apples
waxed papper
vegetable oil


  1. Wash apples under hot water using a cloth. Dry thourougly.
  2. Remove the stems and insert wooden skewers (or twigs) into the center of each apple.
  3. In a sauce pan add sugar, corn syrup, water and blue food coloring.
  4. Mix ingredients well, until sugar is dissolved. Secure candy thermometer to pan and bring to a boil over medium heat.
  5. Do not stir past this point.
  6. Meanwhile place the parchment paper on a baking sheet and grease it with a little bit of vegetable oil.
  7. After 15 to 20 minutes the caramel will be ready. The temperature must reach 300 degrees (hard crack). If you do not have a candy thermometer, drizzle some of it from a fork – if it hardens when falling, forming strands, it’s done (see note 1 bellow).
  8. Turn the heat off and dip the apples, one by one, in the caramel, tilting the pan and turning the apples so they get an even coating.
  9. Let excess caramel drip off, hold the apples upside down for some seconds (to avoid excess caramel on the bottom). Do this carefully as the caramel will be super hot.
  10. Place the apples on the prepared paper to cool.
  11. If the coating is too thin, dip apples once more and let cool again.
  12. See notes for darker apples, if the caramel hardens, and what to do with leftover caramel


Note 1:  How to tell if the caramel has come to the hard crack stage: drizzle some of it from a fork – if it hardens when falling, forming strands, it’s done, or have a bowl with iced water by the stove. Dip a metal spoon in the caramel and right away in the iced water. If caramel hardens (sometimes it will even crack), it’s not sticky and can’t be removed from spoon, it’s ready.

Note 2: If you want darker apples, you can add some black food coloring. If you do this after the caramel is done, be careful as it will boil a lot.

Note 3: If the caramel hardens before you have finished coating the apples, turn on the heat for a while, until it has become liquid again.

Note 4: Leftover caramel can be poured over slightly greased parchment or waxed paper and after cooled, it can be broken into pieces, like glass.

Source: travelcooktell.com

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