Spooky Poison Toffee Apples That’ll Make You the Halloween MVP 🎃

Okay, so how many of you get totally obsessed with Halloween treats?! Like, I’m pretty sure I start planning my costume and what I’ll bake way too early… but I can’t help it! There’s something about this time of year that just screams for sweets—and these Poison Toffee Apples are like the ultimate combo of creepy and delicious.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, friends! When I hit the grocery store for these, I’m basically on a mission. Here’s the lowdown:

– 2 cups granulated sugar – Seriously, you can never have too much sugar, right?
– 3/4 cup water – Just a splash to help dissolve that sweet goodness.
– 1/2 cup liquid glucose (or corn syrup) – This is a game changer for that shiny finish!
– A few drops of black gel food coloring – Because Halloween without that spooky vibe is like a party without music.
– 6 Granny Smith apples (or 12 mini ones if you wanna go wild) – Make sure they’re fresh! No waxy apples here—I learned that the hard way. 🙈

So Here’s Why I Make This Constantly

Okay, so picture this: it’s Halloween night, and you’re surrounded by friends, a cauldron of spooky snacks, and a million pumpkins. I made these bad boys last year, and they were gone in like, 10 minutes. Everyone grabbed one, took a bite, and suddenly it was all screams and laughter. The kids (and adults) couldn’t get enough! Plus, I may or may not have turned some of my friends into witches for a night with these apples—so you know, it’s kinda magical. 🧙‍♀️✨

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up—this is where it’s at. When you’re cooking the caramel, *don’t stir* once the sugar has dissolved! You gotta wash down the sides of the pot with a wet brush to keep those pesky sugar crystals from crashing the party. I can’t tell you how many times I’ve had a crystallized mess instead of shiny, glorious toffee. Total bummer!

Don’t Mess This Up (My Top Tips)

– Check your thermometer: If you’re using one, make sure it’s calibrated. Nothing worse than a sticky situation!
– Ice water test: Don’t freak out if you don’t have a thermometer—just drop a bit of your caramel into ice-cold water and see if it’s all hard and brittle. If it’s gooey, keep cooking!
– Watch ‘em cool: Let them cool completely before you dive in! Patience is key, trust me.

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the deal. These apples are best enjoyed fresh, but if you need to store them, wrap them in parchment paper (not plastic) once they’re completely cooled. This keeps them from getting all sticky and gross. But let’s be real, they probably won’t last long anyway!

If You Liked This, You’ll Probably Like These Too

– Chocolate-Covered Pretzels – Sweet and salty perfection!
– Ghostly Meringue Cookies – Super cute and a little less messy than these apples. 😅
– Pumpkin Spice Everything – Just throw any pumpkin recipe at me!

So, what’s your favorite Halloween treat to make?! I’d love to hear about your spooky baking adventures! 👻🍬

Poison Toffee Apples for Halloween

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Indulge in a spine-chilling Halloween delight with these Poison Toffee Apples. Drenched in a glossy, jet-black caramel, these sinister treats not only satisfy your sweet tooth but also serve as a striking centerpiece for your spooky celebrations. With just a handful of ingredients and straightforward steps, you can create this wickedly delicious candy that’s sure to impress both kids and adults alike.

Author: XXXXX
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Servings of up to 12 apples
Category: Candy
Method: None
Cuisine: American

Ingredients

Scale

2 cups granulated sugar
3/4 cup water
1/2 cup liquid glucose or light corn syrup
Few drops black gel food coloring
6 Granny Smith apples (or 12 small apples)

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Instructions

Grease a baking sheet with parchment paper.
Insert bamboo skewers into each apple and set aside.
In a saucepan, combine sugar, water, corn syrup, and black food coloring over medium heat. Stir until the sugar dissolves.
Once dissolved, stop stirring and wash down the pot sides with a wet brush to prevent crystallization.
Cook until the mixture reaches hard crack stage (150ºC/310ºF). Alternatively, drop some into cold water; it should form hard threads.
Dip each apple carefully into the caramel, swirling to coat evenly.
Place on the prepared baking sheet and let cool until the caramel hardens.