Halloween Special Poison Candied Apples
A classic fall treat with a spooky twist for the holiday, these “poisoned” apples are the perfect snack for your Halloween party!
This recipe serves twelve. Total cooking time takes roughly an hour.
12 small red or green apples (Granny Smith apples are most commonly used, but we also recommend a sweet and crisp apple such as Honeycrisp)
12 lollipop or popsicle sticks
3 cups sugar
1/2 cup light corn syrup
7 cups water
1 tablespoon white vinegar
1/2 teaspoon purple gel food coloring
1/4 teaspoon black gel food coloring
Equipment: candy thermometer
Most apples have a waxy coating that will prevent the candy from sticking properly. Removing the wax is easy enough! Boil 6 cups of water with 1 tablespoon white vinegar. Once brought to a boil, dip the apples in for 5 seconds and quickly remove them.
Wash and thoroughly dry the apples. Insert the lollipop or popsicle sticks so that they are securely positioned in the apples. Place the apples on a cookie sheet lined with wax paper coated with cooking spray and set aside.
Combine sugar, corn syrup, and water in a heavy-bottomed saucepan on medium heat. Bring the mixture to a boil and cook until the candy thermometer reads 300° F (hard crack stage).
Remove the saucepan from the heat and carefully stir in the food coloring being wary of splashes or bubbling. Depending on the quality and strength of your food coloring, you may need to add additional coloring.
Dip one apple into the melted candy mixture at a time, swirling to coat it thoroughly and allowing excess to drop into the saucepan. If the candy mixture starts to set and gets too hard during dipping, re-heat over medium heat and continue coating the apples. Transfer the coated apple to the prepared cookie sheet and leave to cool until the candy is fully hardened.
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