Is there anything more classic in storybook tales than an evil witch offering a poor, unknowing soul a poison apple? It’s the kind of story that gets passed around during Halloween season and makes for a great source of inspiration for Halloween recipes.
Share the Disney story of Snow White with your little ones then bring them into the kitchen to help you craft your own poison apples with none of the poison but all of the appealing, tasty factor.
The black color of these poison apples will provide instant spookiness and make them stand out against regular red apples. Similar to candy apples, the sugar coating on these poison apples are made from a mixture of sugar, corn syrup, and some gel food coloring for its dark and mysterious hue.
Like most candy-making recipes, it’s best to use a candy thermometer to create the syrup coating for these apples. This will ensure that your syrup doesn’t cook too much that it burns, nor will it be undercooked and never properly harden.
Since this poison apple recipe involves hot sugar, it’s best to have the little ones watching you than standing by the stove as you create this recipe. Throw on a witch’s hat and include some cackling laughter for a special Halloween experience they’ll never forget!
Wash and dry your apples, removing the stems from the top. You can try twisting them until they come off or use a sharp knife to cut out the stems. Insert the wooden skewers into each apple, piercing the apple right where the stem was.
Place a sheet of parchment paper onto your counter next to the stove. You'll also want to fill a bowl with some water and have a basting brush nearby.
To a medium saucepan, add the sugar, water, corn syrup, and gel icing. Gently stir everything together.
Fix a candy thermometer to the side of the saucepan and turn on the heat to medium-high. As the mixture begins to boil, brush down the sides of the pan with water from your bowl using the basting brush to prevent sugar crystals from forming. Don't stir the mixture in the saucepan when it begins to boil.
Once the mixture has reached 290°F on the candy thermometer, remove the saucepan from the stove and take off the thermometer. Quickly tilt the pan to one side and dip each apple in the mixture, making sure the apple is coated on all sides. Let the excess syrup drip off the apple before transferring the apple to the sheet of parchment paper.
Let the apples cool on the parchment paper until they've set and hardened.