Poison Candy Apples Recipe: These stunning poison candy apples are surprisingly quick easy and a hauntingly spooky addition to your Halloween treat spread.
But nothing got as much love as my Red Candy Apples! You all loved the "Take A Bite" tag so I knew I needed to come up with an official Poisoned Candy Apple recipe for my blog.
Don't let the elegant gleaming shine fool you, these poisoned apples are so easy to make. Let's get started!
To make this simple candy apple recipe at home you will need:
- Granny Smith Apples: The perfect crunch and super tart flavor pairs excellent with the candy coating. Plus their super green color also makes a striking contrast with the black candy.
- Granulated sugar: I prefer making poison candy apples with the Dixie Crystals brand.
- Light corn syrup: The light colored corn syrup works best when making colored candy apples.
- Black Food Coloring
It will be helpful if you have a candy thermometer. If you don't have one you can still make this recipe. Without a candy thermometer, you can test little spoonfuls for doneness. Start by lifting some of the syrup out of the pan with a spoon and see if it hardens. When it's done, a hard little candy string should form. If the sugar drips off, its not done!
I love using natural sticks for this recipe. It kind of helps play into the spooky witch vibe and gives an eerie appearance. Alternatively, you can use simple candy sticks.
I gathered my sticks from my backyard and washed and dried them overnight. In the past, I have even applied glitter to mine. For adding glitter to the sticks, you can find detailed instructions in my Red Candy Apples recipe.
Preparing the Apples
Preparing the apples properly is so important to making perfect poison candy apples.
Make sure you thoroughly wash your apples with produce wash or vinegar and completely dry them. I particularly recommend allowing them several hours to dry before moving forward for dipping the apples. If there is any residual wax or water on the apples, the candy coating will slip off.
Once the apples are cleaned and ready, add the sticks to the apples prior to starting the dipping.
Get your dipping station ready before beginning to make the candy coating. That means setting up your parchment paper lined tray.
Making the Candy Coating
Making the candy for poisoned apples is extremely easy!
Combine the sugar, corn syrup and water in a pot. You will want to use a medium to large pot, because once the mixture comes to a boil it will almost double in volume for a few minutes.
Stir constantly to avoid any crystals from forming. Cook your candy until it reaches 300 degrees on a candy thermometer or "hard crack stage".
Dipping the Apples for a Perfect Coating
To get that perfect, flawless coating you will want to dip your apples immediately. I like to dip them two times.
Be sure to let the access candy drip off before placing it on a parchment paper lined baking tray to cool.
Storing Candy Apples
Candy apples always taste the best when they are fresh.
But if you have leftovers, you will want to store your candy apples in the fridge. They will last up to a week when properly stored in the fridge.
Expert Tips for Making Poison Candy Apples
Don't forget your apples must be 100% dry before coating them.
It may feel like making the candy coating is taking forever. It does tend to be a slow process but be patient and stay nearby! Things will begin to move VERY quickly towards the end.
If you don’t have a candy thermometer, you can make a pretty close guess to when the candy is done cooking when they syrup forms a thin thread when being lifted from the mixture with a spoon. If it pours off easily, it’s not done.
The candy mixture may thicken up as your are dipping. If that happens, place the mixture back onto heat to re-melt.
To easily clean your pans after this recipe, add water to the empty pan and bring to a boil. This will make it easier to clean the candy off!
Sticky candy apples are usually a result of improper cooking temperature. Make sure your candy cooks to the correct temperature to ensure great texture.
Candy apples will store fine in the fridge, but I wouldn't recommend freezing them.
Other Fall Favorite Recipes
- Apple Crumble Pie
- Candy Apples
- Gourmet Caramel Apples
- Apple Cider Doughnuts
- Pumpkin Cream Cheese Pound Cake
- Gluten Free Pumpkin Bread
- Pumpkin Smoothie Bowl
More Halloween Desserts for Parties and Treats
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Black Poison Candy Apples
- Candy Thermometer
- 6 Granny Smith Apples
- 2 ½ cups granulated white sugar
- ½ cup corn syrup
- ½ cup water
- Black Food Coloring
- Wash and thoroughly dry the apples. Insert a stick into the top of the apples and set aside.
- Prepare a baking sheet with wax paper, sprayed with cooking spray. Set aside.
- In a small saucepan, mix the sugar, corn syrup and water and attach the candy thermometer to the side of the pan, ensuring that the bottom reaches the mixture.
- Cook the mixture over medium heat, until the candy thermometer reaches 300 degrees.
- Remove the pan from heat and stir in black food coloring until desired color is reached.
- Dip each apple into the melted sugars, allowing access to drip off. Dip each apple 2-3 times before setting them on the sprayed wax paper to set.
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