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Poison Toffee Apples

Poison Toffee Apples are whole apples coated in a glossy, black caramel layer that crackles when bitten. The toffee is made by caramelizing sugar and extending it into a dark, shiny coating that forms a firm, brittle shell around the crisp apple. The finished treat has a striking dark appearance with a satisfying snap and a chewy, caramelized outer layer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Halloween
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 small or medium apples preferably tart varieties like Granny Smith
  • 2 cups granulated sugar for caramelizing
  • 1/4 cup water to dissolve the sugar
  • 2 tablespoons light corn syrup helps prevent crystallization
  • 1/4 teaspoon black gel food coloring for the dark color
  • 1 tablespoon unsalted butter to add sheen and prevent sticking

Equipment

  • Apple corer or knife
  • Heavy-bottomed saucepan
  • Candy thermometer
  • Baking sheet lined with parchment paper
  • Wooden spoon or heatproof spatula
  • Skewer or candy apple stick

Method
 

  1. Wash the apples thoroughly and insert a skewer or candy apple stick into the stem end of each apple. Set them aside on a parchment-lined tray.
  2. Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves completely and the mixture begins to simmer.
  3. Attach a candy thermometer to the side of the pan and cook the sugar syrup without stirring until it reaches 300°F (hard crack stage). Watch for a deep amber color and a steady bubbling sound.
  4. Once at temperature, remove the pan from heat immediately and carefully stir in the butter until melted. Add the black gel food coloring and stir until the color is evenly mixed, creating a dark, glossy syrup.
  5. Dip each apple into the hot caramel, tilting and swirling to coat evenly. Let any excess drip off, then place the coated apple onto the prepared parchment paper.
  6. Repeat the dipping process with all apples, working quickly before the caramel cools and hardens.
  7. Allow the coated apples to cool completely at room temperature until the caramel shell is firm and glossy, about 15-20 minutes.
  8. Once cooled, gently tap the apples to reveal a crispy, crackling shell and a shiny black finish.
  9. Serve the Poison Toffee Apples whole, with their dark, brittle coating ready to crack with each bite.

Notes

Work carefully when handling hot caramel, and keep a container of water nearby in case of hot splashes or burns.