Go Back

Poison Toffee Apples

Poison Toffee Apples are candied apples coated with a glossy caramel layer, infused with a touch of black food gel for a sinister appearance. They are decorated with eerie glowing syrup drizzles, creating a spooky and visually striking treat with a crisp exterior and chewy interior. The finished apples resemble haunted relics, perfect for Halloween festivities.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces red apples preferably Granny Smith or Fuji
  • 200 g granulated sugar for caramel coating
  • 60 ml water to help dissolve sugar
  • 1 drop black food gel for swirling into caramel
  • 50 g glucose syrup stabilizes caramel surface
  • 100 g white sugar for glowing syrup
  • 50 ml water to make glowing syrup
  • 1 tsp edible green or blue food coloring optional for eerie glow

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon
  • Lollipop sticks or skewers
  • Baking sheet lined with parchment
  • Heatproof bowl

Method
 

  1. Wash and thoroughly dry the apples, then insert a lollipop stick or skewer into each stem for easy dipping.
  2. Combine the granulated sugar, water, and glucose syrup in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves completely.
  3. Bring the mixture to a boil without stirring, watching for it to reach a deep amber color, about 150°C (302°F). Once it darkens, remove from heat immediately.
  4. Stir in a tiny drop of black food gel to create a swirling effect, then quickly dip each apple into the hot caramel, tilting the pan as needed to cover evenly.
  5. Place the dipped apples on the prepared parchment-lined baking sheet to cool and set, allowing the caramel to harden into a glossy coating.
  6. Prepare the glowing syrup by combining white sugar, water, and a few drops of food coloring in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves completely.
  7. Once bubbling, remove the syrup from heat and let it cool slightly. Use a spoon to lightly drizzle the glowing syrup over the cooled caramel apples for an eerie, ghostly effect. Repeat if desired for more glow and contrast.
  8. Allow the final coating to set for a few minutes before serving. The apples will have a crunchy caramel exterior with a spooky glowing drizzle for a creepy Halloween presentation.

Notes

For best results, work quickly when pouring caramel to prevent it from hardening before coating the apples. Use a candy thermometer for precise sugar temperature, and handle hot caramel with care.