Poison Candy Apples
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Step into the world of wicked witches and dark fairy tales with these Poison Candy Apples, inspired by the classic tales of Snow White or the cult classic Halloween movie Hocus Pocus. These eerie candy apples take a classic Halloween treat and give them a sinister twist—some are colored a vibrant, glossy red, while others are jet-black, resembling a deliciously dangerous poison. Perfect for Halloween parties, spooky movie nights, or even a witch-themed gathering, these candy apples are a magical combination of sweet, crunchy, and spine-chillingly fun.
Why You’ll Love These Poison Candy Apples:
Perhaps you're a fan of Snow White's evil queen and her enchanted apples! These Poison Candy Apples are the perfect tribute to your favorite wicked witches. The bright red apples represent a classic candy apple look, while the black apples add a darker, mysterious element that will leave your guests enchanted and spooked. They’re easy to make, fun to decorate, and add a dramatic flair to any Halloween or fairy-tale-themed celebration.
Perfect for Witch-Themed Parties:
These apples are not just for dessert—they’re a statement piece for your party table. Whether you're hosting a Hocus Pocus movie night, a witchy gathering, or celebrating Halloween, these Poison Candy Apples will cast a spell on your guests with their bewitching appearance and irresistible taste.
Gathering Ingredients:
Granny Smith Apples. There’s a reason that Granny Smith apples are always made into candy apples! These tough, sour flavored apples can hold up against the high heat of the candy as they are dipped. Other apple varieties can turn to mush as the hot candy touches them, while a Granny Smith will just become a bit warm. They also have a beautiful contrast!
Granulated Sugar.
Cream of Tartar.
Cinnamon.
Water.
Gel Food Coloring. Your best bet for deep, striking colors for your poison candy apples is to use gel food coloring.
How to Make Poison Candy Apples:
Step One: First, prepare your apples by washing them and removing any wax residue or the bloom if your apples are organic/homegrown. They can be dipped in a little vinegar-water to clean. Fully dry the apples and stick them with caramel apple skewers. Then, rub a piece of parchment or wax paper lightly with a layer of butter. Set this aside for now.
Step Two: In a medium heavy-bottomed saucepan, combine the sugar, cream of tartar, water, and food coloring. Bring the mixture to a boil, stirring continuously to dissolve the sugar.
Step Three: Boil the candy until it comes to the Hard Crack Stage or 300° to 310° F (149° to 154° C). You will definitely want a candy thermometer for this recipe!
Step Four: Once the candy reaches the correct temperature, about 10 to 15 minutes, it is time to dip the apples. Remove the pot from heat and place it on a heat safe pad on your countertop. It will stay hot for about 20 to 25 minutes, and then it will start to cool and the chemical structure of the candy will change. Immediately plunge your apple into the hot candy, turning them over to fully coat the outside. You may find this easier if you tilt the pot a bit on its side so that it all gathers in the corner of the pot.
Step Five: Place your apple onto the buttered piece of parchment paper to harden. Repeat with the remaining apples, working quickly to ensure that the candy does not begin to harden.
Step Six: Once all of the apples are coated, let them harden, which takes about 10 minutes. Then they are ready to serve!
Cooking Tips for the Best Poison Candy Apples:
Prep Your Apples First: Wash the apples thoroughly to remove any wax coating, as this can prevent the candy coating from sticking properly. Make sure to dry them well before dipping. Some people suggest chilling your apples before dipping, though I have not noticed a difference doing this!
Use a Candy Thermometer: For the perfect hard candy coating, bring your sugar mixture to about 300°F (149°C), also known as the "hard crack" stage. This ensures your candy coating will be crunchy and not sticky and create that beautiful wet-glass look. A candy thermometer really helps with this recipe!
Work Quickly: Once the sugar reaches the right temperature, you’ll need to move fast. Dip each apple into the hot candy and swirl it around to coat it evenly. Let any excess candy drip off before placing the apple on parchment paper to set. The candy’s temperature will begin to drop as you dip, so try to finish coating the apples in about 20 to 25 minutes to maintain the heat.
Choose the Right Food Coloring: Gel food coloring is the best option for achieving the intense red and black hues that make these apples pop without having to use a lot of color. Add a 1 to 2 drops of red for a classic candy apple look, and use black for the more sinister "poison" effect.
Serving Suggestions for a Bewitching Display:
For a truly spellbinding presentation, arrange your Poison Candy Apples on a black or silver platter, surrounded by dark candles and spooky decorations like little spiders or bones.
For a Halloween party, pair them with other witch-inspired treats, like the ones listed below! The mix of bright red and ominous black apples will create a dramatic centerpiece that fits perfectly with any Halloween or fairy-tale theme.
Black Flame Candle Cakes
Poison Apple Punch
Final Thoughts:
These Poison Candy Apples are the ultimate way to bring a touch of dark magic to your Halloween festivities. With their vibrant colors, crisp apples, and sweet candy coating, they capture the essence of witchcraft, fairy tales, and spooky fun. Whether you’re paying homage to the Evil Queen in Snow White or simply looking for a wickedly good treat, these candy apples are sure to be a hit. So, grab your cauldron, summon your inner witch, and whip up a batch of these spellbinding apples for your next Halloween party!
Poison Candy Apples
Ingredients
- 8 Granny Smith Apples*
- 2 cups (400 g) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp ground cinnamon
- 1 cup (240 ml) water
- Red gel food coloring
- Black gel food coloring
Instructions
- First, prepare your apples by washing them and removing any wax residue or the bloom if your apples are organic/homegrown. They can be dipped in a little vinegar-water to clean. Fully dry the apples and stick them with caramel apple skewers.
- Then, rub a piece of parchment or wax paper lightly with a layer of butter. Set this aside for now.
- Set the apples aside. Some recipes recommend chilling the apples first. It is really up to you. I did not notice much a difference doing this!
- In a medium heavy-bottomed saucepan, combine the sugar, cream of tartar, water, and food coloring. Bring the mixture to a boil, stirring continuously to dissolve the sugar.
- Boil the candy until it comes to the Hard Crack Stage or 300° to 310° F (149° to 154° C). You will definitely want a candy thermometer for this recipe!
- Once the candy reaches the correct temperature, about 10 to 15 minutes, it is time to dip the apples. Remove the pot from heat and place it on a heat safe pad on your countertop. It will stay hot for about 20 to 25 minutes, and then it will start to cool and the chemical structure of the candy will change. Immediately plunge your apple into the hot candy, turning them over to fully coat the outside. You may find this easier if you tilt the pot a bit on its side so that it all gathers in the corner of the pot.
- Place your apple onto the buttered piece of parchment paper to harden. Repeat with the remaining apples, working quickly to ensure that the candy does not begin to harden.
- Once all of the apples are coated, let them harden, which takes about 10 minutes. Then they are ready to serve! From my experience they need to be wrapped in plastic bags to preserve them for longer than a day, otherwise they will begin to melt and become syrupy.
Notes
*A tart or sour apple like Granny Smith is better for flavor, and it can withstand the hot temperature of the candy coating.
Nutrition Facts
Calories
288Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
