Halloween: Poison Apples

Over the next few days I’ll be sharing some recipe ideas for Halloween party treats, some of which can be made in advance. This is my recipe for toffee apples, but the candy you make here can be used for all sorts of candy-coated things (such as peanut brittle).

Here’s what goes in:

  • 1 cup of sugar
  • 1 cup of water
  • 1/3 cup of golden syrup
  • Half a teaspoon of white vinegar
  • A couple of drops of black gel food colouring

How to do it:

To make the candy, combine all the ingredients (reserving the food colouring) in a saucepan and stir over a medium heat until the sugar begins to melt. Turn down the heat and allow it to simmer for about 20 minutes, stirring only occasionally. To test whether it has reached the right temperature, you can use a sugar thermometer or the traditional method. If you have a thermometer, turn off the heat once the syrup has reached 150°C. If you don’t, drop a bit of the syrup into a glass of cold water and if it forms a solid ball, it is ready to use. Stir in some black gel food colouring until you get the desired colour.

For the toffee apples I prefer to use Granny Smith apples as they are firm but you can use whichever kind you like. It’s very important to thoroughly wash and dry the apples before you start coating them, as any waxiness will stop the candy from sticking to the apple. Insert a skewer into the apple and then dip it into the syrup, twisting so that the entire apple is evenly coated. You can also use a spoon to get to any parts  of the apple that are hard to reach. Once well coated, you can place them down a sheet of baking paper and allow them to harden.

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