Halloween: Black Poison Candy Apples
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Halloween: Black Poison Candy Apples
Double, double toil and trouble;
Fire burn, and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder’s fork and blind-worm’s sting,
Lizard’s leg and owlet’s wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.
Double, double toil and trouble;
Fire burn, and cauldron bubble.
Feeling spunky and spooky and ready for Halloween?
Make these devious looking black poison apples.
They’re easy to make and are fun to look at and eat.
It’s no secret that Halloween is a big deal around here.
We like to keep you ghostly ghouls and murmuring mummies full of ideas.
A few of our favorites:
- Pumpkin stencils and templates
- No-carve pumpkin decorating ideas
- Kid-friendly Halloween signs
- Halloween shape templates
- Halloween quotes and sayings
- Halloween bingo cards
- DIY Bat Candy Dish
- Spooky Halloween wreath
- Chocolate Monster Cookies
- Halloween coloring pages
We’re like Halloween central!
Now, let’s talk Black Poison Candy Apples.
These are really easy to make but there are a few VERY IMPORTANT tips to keep in mind:
- If you’ll be using apples you bought from the store, they will need to have the wax removed so the candy coating will stick. To do this, boil a pot of water, drop the apple in for 5-10 seconds, remove with tongs, and wipe down. This should remove the wax coating.
- Remove the pot (containing the candy coating) from the heat before you dip the apples. Please.
- Use parchment paper to set your candy apples on. Wax paper will stick to the candy coating. If you have a non-stick silicone baking mat, that will work too.
- You need a candy thermometer.
- Make sure you are using food coloring in gel form and not liquid. The liquid will not work.
Halloween: Black Poison Candy Apples ?
Make black poison candy apples for your next Halloween celebration. These treats are easy to make, fun, and tasty.
Ingredients
- 1/2 cup light corn syrup
- 3/4 cup water
- 2 cups white granulated sugar
- 3 to 4 drops of black gel food coloring
- 6 Granny Smith apples
Instructions
- Remove the wax from the apples (see Notes below).
- Lay out a large piece of parchment paper or a non-stick silicone baking mat.
- Remove the stems from the apples and insert a bamboo skewer into each one.
- In a large pot, combine the water, corn syrup, sugar, and food coloring. Stir over medium heat until the sugar has dissolved.
- Wet a paper towel or use a pastry brush to wipe down the insides of the pot. You want to remove any sugar on the sides.
- Increase the temperature to high, insert the candy thermometer, and allow the mixture to boil until it reaches approximately 300 to 310 degrees Fahrenheit (hard crack state for candy).
- Remove the pot from the heat. Immediate dip the apples into the candy mixture and then place it on the parchment paper to set and cool.
- Wrap apples in food-safe cellophane if necessary.
- For best taste, and to avoid rotten apples, eat the same day.
- Store at room temperature.
Notes
- If you'll be using apples you bought from the store, they will need to have the wax removed so the candy coating will stick. To do this, boil a pot of water, drop the apple in for 5-10 seconds, remove with tongs, and wipe down. This should remove the wax coating.
- Remove the pot (containing the candy coating) from the heat before you dip the apples. Please.
- Use parchment paper to set your candy apples on. Wax paper will stick to the candy coating. If you have a non-stick silicone baking mat, that will work too.
- You need a candy thermometer.
- Make sure you are using food coloring in gel form and not liquid. The liquid will not work.
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