Introduction

Poison Candy Apples offer a spooky twist on a classic treat, perfect for Halloween or any fun occasion. With a glossy, black candy coating and a hint of vanilla, these apples blend tartness and sweetness in a delightfully eerie package.

A tall slice of layered cake sits on a white plate against a white marbled texture background. The cake has five visible layers of light brown cake mixed with finely chopped nuts, alternating with four thick layers of smooth white cream. The top of the cake is covered with a shiny caramel sauce that runs down the sides in thick drips. On top of the caramel, there are several slices of banana and whole pecans placed neatly. The sides of the cake are coated with chopped nuts that stick to the cream. A few pecans and chopped nuts are scattered around the base of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small to medium apples (Granny Smith or Honeycrisp)
Wooden sticks or decorative skewers
2 cups granulated sugar
½ cup light corn syrup
¾ cup water
½ tsp black gel food coloring (add more for intensity)
½ tsp vanilla extract
Optional: a drop of purple or red food coloring for depth

Instructions

Step 1: Prep the apples by washing them well to remove the wax coating. Dip each apple in hot water with a splash of vinegar for a few seconds, then dry thoroughly. Insert wooden sticks into the top of each apple and set aside on a parchment-lined tray.
Step 2: In a medium, heavy saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar dissolves, then bring the mixture to a boil over medium-high heat. Once boiling, avoid stirring; instead, swirl the pan occasionally. Heat until the syrup reaches 300°F (hard crack stage) on a candy thermometer.
Step 3: Remove the saucepan from heat. Immediately add the vanilla extract and black gel food coloring, stirring gently until the syrup is evenly colored and glossy. Be very careful as the mixture is extremely hot.
Step 4: Working quickly, dip each prepared apple into the candy syrup, tilting and rotating to coat evenly. Allow excess syrup to drip off, then place the apples upright on parchment paper. Let them cool and harden completely, about 15–20 minutes.

Tips & Variations

Use a candy thermometer for precise temperature to ensure a perfect hard crack stage.
For a deeper black color, add a drop of purple or red food coloring along with the black.
If you prefer a glossy finish, avoid stirring the syrup once it starts boiling to prevent crystallization.
Try different apple varieties like Fuji or Pink Lady for a sweeter or tarter twist.

Storage

Store the candy apples at room temperature on a parchment-lined tray, covered loosely with plastic wrap. They stay fresh for up to 2 days. Avoid refrigeration as moisture can cause the candy coating to become sticky. To re-harden the candy shell if softened, allow them to sit at room temperature until firm again.

How to Serve

The image shows a tall, four-layer cake slice on a white plate with a white marbled texture surface. Each cake layer is golden brown with a crumbly texture, separated by thick, creamy white frosting layers. The top of the cake is covered in a glossy caramel sauce that drips down the sides, with chopped nuts stuck to the frosting on the cake's sides. The cake is topped with round banana slices and whole pecans, with extra pecans scattered on the plate around it. The background features soft, warm lights blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different colored food colorings?

Yes, you can experiment with different colors. Adding a drop of purple or red alongside black can add depth and a more realistic “poisoned” look to the candy coating.

What if my candy coating gets sticky?

Sticky coating usually means excess moisture. Keep apples stored in a dry place at room temperature. If the coating softens, simply let them air out and cool again to re-harden the shell.