Poison Toffee Apples

There is no Halloween treat more iconic or dramatic than a glossy, jet-black Poison Toffee Apple. I’ve been fascinated with them ever since I first saw Snow White, and I was thrilled to discover how simple they are to make at home. There’s a real sense of wicked fun in creating something so deliciously sinister; the transformation of simple sugar into a glass-like, obsidian shell is pure kitchen alchemy.

You will have a blast making these because they are the ultimate spooky showstopper. The crisp, tart Granny Smith apple provides the perfect contrast to the sweet, hard candy shell. They look like something straight out of a fairy tale witch’s cottage and are guaranteed to be the most talked-about treat at any Halloween party.

The Ingredients for Your Sinister Sweets

• 6 Granny Smith apples
• 3 cups granulated sugar
• 1 cup + 2 tablespoons water
• ¾ cup corn syrup
• black food dye
• 1 teaspoon vanilla extract
• ¾ teaspoon salt

How to Create Your Poison Toffee Apples

Step 1: Prep Your Apples and Workstation

First and foremost, be extremely careful when working with boiling sugar. This is not a recipe for kids to help with. Begin by washing and thoroughly drying your apples to remove any waxy coating. Remove the stems and firmly insert a sturdy stick (like a popsicle stick or a clean twig) into the top of each apple. Line a baking sheet with parchment paper and lightly grease it with cooking spray.

Step 2: Cook the Toffee

In a large, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Place a candy thermometer on the side of the pan. Bring the mixture to a boil over medium-high heat, stirring until the sugar has completely dissolved. Once it’s boiling, stop stirring completely. Let the mixture continue to boil until it reaches the “hard crack” stage, which is 300-310°F (150-155°C) on your candy thermometer.

Step 3: Add the “Poison”

Once the candy has reached the correct temperature, immediately remove the pan from the heat. Carefully stir in the black food dye, vanilla extract, and salt. The mixture will bubble up vigorously, so be cautious. Stir until the color is a uniform, deep black.

Step 4: Dip and Set

Working quickly but carefully, tilt the saucepan to one side to create a deep pool of the black toffee. Take an apple by its stick and dip it into the toffee, rotating it to coat it completely. Lift the apple out and let any excess toffee drip back into the pan. Place the coated apple on your prepared baking sheet to cool and harden. Repeat with the remaining apples. Let them sit for at least 20 minutes to set completely.

My Best Tips for These Toffee Apples

My Secret for a Flawless Coating

The key to a smooth, glass-like finish is to ensure your apples are perfectly clean and dry. Any wax or moisture on the apple’s skin can prevent the toffee from adhering properly. I like to give my apples a quick scrub with a bit of baking soda and water, then rinse and dry them completely before starting.

Don’t Stir the Sugar!

This is the golden rule of candy making. Once the sugar mixture comes to a boil, you must resist the urge to stir it. Stirring can cause sugar crystals to form on the side of the pan, which can lead to a grainy, crystallized toffee instead of a smooth, hard candy shell.

Work Quickly and Safely

Boiling sugar is incredibly hot and can cause severe burns. It’s essential to work with caution and focus. Once the toffee reaches temperature, you need to work relatively quickly, as it will start to harden as it cools. If the mixture in the pot becomes too thick to dip, you can gently reheat it on the stove for a moment to loosen it up.

Delicious Variations to Try

While the classic black Poison Toffee Apple is stunning, you can play with other spooky colors. Try using a deep red food coloring for a more classic Snow White look, or a ghoulish green. You could also add different flavor extracts to the candy mixture; a hint of cinnamon or apple extract would be delicious. For a bit of sparkle, you can even sprinkle some edible black glitter onto the apples before the toffee sets.

FAQs

Why do I need a candy thermometer?

Making hard candy is a science, and the temperature is critical. A candy thermometer is the only way to know for sure when your sugar has reached the “hard crack” stage, which is essential for a candy shell that hardens properly and isn’t sticky. It’s an inexpensive tool that is invaluable for this recipe.

Why won’t my toffee stick to the apples?

This is almost always due to a waxy coating on the apples from the grocery store. Even if they look clean, it’s a good idea to give them a thorough wash. Some people even dip them in boiling water for a few seconds to melt off any stubborn wax before drying them completely.

How do I store the finished apples?

These toffee apples are best enjoyed the same day they are made. The humidity can cause the hard candy shell to become sticky over time. If you need to store them, keep them in a cool, dry place, uncovered. Storing them in the refrigerator can make the candy shell “weep” and become sticky.