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Poison Apples Recipe

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  • Author: Paula
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 10 poison apples
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

These Poison Apples are a spooky, festive treat perfect for Halloween celebrations. Crisp apples are dipped in a vibrant, glossy candy coating made with sugar, corn syrup, and a splash of purple and black gel food coloring to create an eerie, poisonous effect. The candy shell hardens into a crunchy sweet exterior that complements the juicy apple inside, making them fun and delicious party snacks or gifts.

Ingredients

Scale

Apples

  • 10 small apples
  • 10 long wooden sticks

Candy Coating

  • 1 3/4 cups granulated sugar
  • 1/2 cup light corn syrup
  • 3/4 cup water
  • 1/2 teaspoon purple gel food coloring
  • 1/4 teaspoon black gel food coloring

Instructions

  1. Prepare the Apples: Insert the wooden sticks into the center of each apple firmly, making sure they are stable for dipping. Set the apples aside while you prepare the candy coating.
  2. Prepare Baking Sheet: Line a large baking sheet with parchment paper and lightly grease it with butter or cooking spray to prevent sticking once the apples are dipped.
  3. Make the Candy Coating: In a medium saucepan, combine granulated sugar, water, and light corn syrup. Stir in the purple and black gel food coloring evenly. Place the saucepan over medium-high heat and stir constantly until the sugar completely dissolves and the mixture begins to boil.
  4. Cook to Hard Crack Stage: Reduce the heat to medium and let the mixture boil without stirring until the temperature reaches approximately 290°F (143°C), the hard crack stage. Use a candy thermometer for accuracy. Remove the pan from heat immediately to avoid burning.
  5. Dip the Apples: Working quickly while the candy is still hot, tilt the pan and carefully dip each apple into the candy mixture. Twirl the apple to coat it evenly with the candy glaze. Hold the apple over the pan for a few seconds to allow excess candy to drip back before placing it on the prepared baking sheet.
  6. Cool and Set: Repeat the dipping process for all apples. Allow the apples to cool completely at room temperature so the candy coating hardens into a glossy, crunchy shell.

Notes

  • Ensure your candy thermometer is calibrated correctly to reach the hard crack stage for perfect candy coating.
  • Dipping quickly is vital to prevent the candy from hardening before coating the apples evenly.
  • Use small apples as they are easier to handle and coat uniformly.
  • Store finished apples at room temperature in a dry place to maintain crispiness.
  • Be cautious while working with hot sugar syrup as it can cause severe burns.

Nutrition

  • Serving Size: 1 apple
  • Calories: 220
  • Sugar: 40g
  • Sodium: 10mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://piesbypaula.com/poison-apples-recipe/