Poison Candy Apples Recipes

BLACK POISON CANDY APPLES

Steps:

• Wash and thoroughly dry the apples. Insert a stick into the top of the apples and set aside.
• Prepare a baking sheet with wax paper, sprayed with cooking spray. Set aside.
• In a small saucepan, mix the sugar, corn syrup and water and attach the candy thermometer to the side of the pan, ensuring that the bottom reaches the mixture.
• Cook the mixture over medium heat, until the candy thermometer reaches 300 degrees.
• Remove the pan from heat and stir in black food coloring until desired color is reached.
• Dip each apple into the melted sugars, allowing access to drip off. Dip each apple 2-3 times before setting them on the sprayed wax paper to set.

SNOW WHITE POISON CANDY APPLES RECIPE BY TASTY

Steps:

• Insert a lollipop stick into the stem end of each apple.
• Line a baking sheet with parchment paper or wax paper.
• Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
• Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
• Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
• Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
• Let set for 10-15 minutes, until completely hardened.
• Enjoy!

POISON CANDIED APPLES

Steps:

• Wash and dry the apples and remove the stems. Insert a wooden twig into each apple about halfway through. Line a baking sheet with parchment paper.
• Add the sugar, corn syrup, 1/2 teaspoon of the blue food coloring, 1/2 teaspoon of the red food coloring and 1 cup water to a small saucepot and stir together. Attach a candy thermometer to the pot and bring the mixture to a boil. (Do not stir once the sugar starts to boil.) Boil until the mixture reaches 295 degrees F, 15 to 20 minutes. Immediately remove from the heat and add the remaining 1/2 teaspoon blue food coloring and 1/2 teaspoon red food coloring, using a wooden skewer to swirl a figure eight in the pot and being careful not to blend.
• Immediately dip the apples into the mixture, carefully tilting the pot as necessary to coat. Allow any excess coating to drip back into the pot, then place the apples on the parchment-lined baking sheet to set, about 1 hour.

"POISON" CANDY APPLES

Steps:

• Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
• Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
• Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.

CANDY APPLES

Steps:

• Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
• Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

POISON APPLES

Steps:

• Poke a hole into stem end of each apple, and insert a clean 5-inch twig, small dowel, or skewer into each hole. Set pistachios on a plate. Lightly coat a baking sheet with cooking spray.
• Place sugar and corn syrup in a medium, heavy-bottomed saucepan over medium-high heat. Cook, stirring occasionally with a wooden spoon, until mixture is dark gold, about 15 minutes. Remove from heat, and slowly drizzle in heavy cream, stirring vigorously. Let stand for 5 minutes.
• Dip 1 apple into caramel to coat bottom third, and remove immediately, allowing excess to drip off bottom. Dip caramel-coated apple into pistachios, using your fingers to help nuts stick to caramel. Transfer coated apple to oiled baking sheet, nut side down. Repeat with remaining apples, caramel, and pistachios. Let apples stand until set, about 30 minutes.
• Place melted chocolate in a resealable plastic bag. Snip off the tip of one bottom corner to form a very small hole. Holding 1 apple by the twig, drizzle lines of chocolate onto apple, and let stand until chocolate is set, 5 to 10 minutes. Repeat with remaining apples and chocolate.