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Poison Toffee Apples

These Poison Toffee Apples are coated with a glossy, blackened toffee glaze, creating an eerie and shiny exterior that contrasts with the crispness of fresh apples. The toffee is heated until bubbling and thickened before dipping, resulting in a firm, sticky coating that hardens as it cools, giving a glossy, dark appearance perfect for Halloween festivities.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium apples preferably Granny Smith or Fuji for tartness and firmness
  • 2 cups granulated sugar for toffee
  • 0.5 cup water to help dissolve sugar
  • 0.5 cup light corn syrup prevents sugar from crystallizing
  • 1 teaspoon black gel food coloring for dark, spooky appearance
  • 1 tablespoon unsalted butter adds richness to toffee

Equipment

  • Kitchen thermometer
  • Heavy-bottomed saucepan
  • Lollipop sticks or skewers
  • Baking sheet lined with parchment paper

Method
 

  1. Wash and dry the apples thoroughly. Insert a lollipop stick or skewer into the stem end of each apple for easier dipping.
  2. Combine the sugar, water, and corn syrup in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves completely, then stop stirring and let the mixture come to a boil.
  3. Attach a kitchen thermometer to the side of the pan and cook the toffee without stirring until it reaches 300°F (hard crack stage), about 10-15 minutes. Watch for a deep amber color and bubbling.
  4. Remove the saucepan from heat and immediately stir in the butter and black gel food coloring. Be careful, as the mixture will bubble vigorously. Stir until the color is evenly distributed and the toffee is smooth.
  5. Quickly dip each apple into the hot toffee, tilting the pan if needed to cover the apple completely. Allow excess toffee to drip off before placing the apple on a parchment-lined baking sheet to set.
  6. Repeat the dipping process with all apples, then let the coated apples cool at room temperature until the toffee hardens and becomes shiny, about 20-30 minutes.
  7. Once the toffee is firm and glossy, serve the Poison Toffee Apples on a platter for a spooky Halloween treat.

Notes

Work quickly when pouring the hot toffee to prevent it from cooling and becoming difficult to dip. Be cautious as the syrup is extremely hot and sticky.