One of the best things about these Poison Apples is that they don’t take many ingredients at all. You can almost always find the gel icing color by the apples in the fall, and the rest is easy to find year-round. Want to make your poison apples look even spookier? Take a page out of Wanna Bite’s book and use knobby sticks, cleaned and sharpened on one end, instead of wooden skewers! This is an amazing way to really wow your Halloween guests. Give your friends and family something to remember with themed treats that they’ll never believe you made yourself.

Ingredients:

2 c. Granulated Sugar

½ c. Light Corn Syrup

¾ c. Water

½ tsp. Gel Icing Color

12 small Apples

Wooden skewers

 

Instructions:

Start by washing your apples, drying them, and removing the stems (twist until they snap off or use the tip of a paring knife to dig them out).

Insert wooden skewers into the center of each apple.

Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.

Add the sugar, water, and corn syrup to a medium saucepan.

Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!

When the syrup reaches a temperature of 290 degrees F (143 C.), remove from the heat (remove the thermometer as well).

Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

Hold the apple above the pan and let the excess syrup drip off for a few seconds. Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

Once the apples have hardened and cooled they are ready to eat!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Candied apples are best when eaten on the day they are made. The sugar will break down and begin to dissolve if left overnight.

Recipe and Image Courtesy of Wanna Bite