Description
These Poison Apples are an easy Halloween dessert with crisp apples beneath a glossy black candy shell and eerie green drips. The method is quick and simple while the dramatic finish makes them one of the best ideas for a holiday party or potluck. Apples add a fresh and healthy bite beneath the sweet coating so every piece feels balanced. Make them for a spooky brunch table or prepare them ahead for a playful weeknight dinner treat. Everyone loves the crisp candy shell.
Ingredients
- 4 Small red apples
- 4 Wooden candy apple sticks
- 2 cups Granulated sugar
- 1/2 cup Light corn syrup
- 3/4 cup Water
- 1 teaspoon Black gel food coloring
- 1/2 cup Green candy melts
- 1 teaspoon Refined coconut oil
Instructions
- Wash exactly four apples until their skins feel clean and free from any waxy residue. Dry every apple completely because moisture can cause the candy coating to slide away. Press one wooden stick firmly into the stem end of each apple. The four apples should now have secure handles and slightly varied natural angles.
- Combine the sugar and corn syrup and water until the sugar becomes fully moistened. Cook the mixture without stirring until the clear syrup bubbles vigorously and reaches the hard crack stage. Add the black gel coloring and gently combine it with the hot syrup. The mixture will transform from clear bubbling syrup into a glossy midnight black coating.
- Tilt the black syrup and lower one prepared apple into the coating. Rotate the apple until most of the red skin is covered while leaving a few naturally uneven areas near the stick. Lift each apple and allow the excess coating to fall back into the syrup. Place all four coated apples apart so their glossy shells can harden without touching.
- Melt the green candy with the coconut oil until smooth and thick enough to cling to the hardened black shells. Let the mixture cool briefly so it does not run too quickly. Spoon the green coating around the top of all four apples. Allow it to fall into irregular drips that stop at different points along each black shell.
- Allow the decorated apples to stand until the green candy feels firm and the black coating has completely hardened. The finished shells should look glossy with natural ripples and uneven drips. Transfer the apples to a serving plate. Cut one apple into a single portion just before eating so the fresh pale interior contrasts with the dark crackly shell.
Notes
Pro Tips:
- Choose small firm apples because they are easier to coat and create a better balance between crisp fruit and sweet candy.
- Dry every apple completely before dipping since even a small amount of moisture can make the glossy shell slide away.
- Keep children away from the cooking syrup because hard crack candy is extremely hot and can cause serious burns.
- Decorate while the green coating is thick but fluid so the poison drips stop at uneven lengths instead of pooling.
Storage: Store the finished Poison Apples in a cool and dry room for up to one day. Place them apart on parchment so the candy shells do not touch and stick together. Avoid refrigerating the apples unless the room is very warm. Moisture inside the refrigerator can collect on the candy and make the glossy surface tacky. Do not seal freshly coated apples in an airtight container while they are still warm. Trapped steam can soften the hard shell and cause the green drips to bleed. Cut only the amount you plan to eat. Cover leftover sliced apple tightly and refrigerate it though the exposed fruit may brown and the candy shell may soften.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American