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Poison Toffee Apples

Poison Toffee Apples are whole fresh apples coated in a glossy, black toffee layer that shimmers like a mysterious potion. The toffee coating becomes crisp as it cools, creating a dark, glossy exterior that encases the juicy, crisp apple inside, giving a blend of chewy and crunchy textures with a striking appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large fresh apples preferably tart variety like Granny Smith
  • 2 cups granulated sugar for the toffee
  • 1/2 cup light corn syrup helps prevent crystallization
  • 1/2 cup water to dissolve sugar
  • 4 drops black food coloring for the dark coating
  • 1 tablespoon unsalted butter to smooth the toffee

Equipment

  • Large saucepan
  • Lollipop sticks or skewers
  • Baking sheet
  • Parchment paper
  • Wooden spoon

Method
 

  1. Wash and thoroughly dry the apples, then insert a lollipop stick or skewer into the stem end of each apple, twisting gently to secure.
  2. Line a baking sheet with parchment paper and set it aside for the dipped apples.
  3. Combine sugar, corn syrup, water, and a few drops of black food coloring in a large saucepan over medium heat. Stir gently until the sugar dissolves completely and the mixture begins to bubble.
  4. Attach a candy thermometer to the pan and cook the mixture without stirring until it reaches 300°F (hard crack stage), about 10-15 minutes. The mixture will turn dark and shimmer, indicating it's ready.
  5. Once the toffee reaches the desired temperature, remove the pan from heat and stir in one tablespoon of butter to smooth and slightly cool the mixture.
  6. Working quickly to prevent the toffee from hardening, dip each apple into the hot toffee mixture, swirling to coat evenly. Use the back of a spoon to help cover the apple if needed.
  7. Lift the apple out and gently tap to remove excess toffee, then place it on the prepared parchment-lined baking sheet.
  8. Repeat the dipping process with all apples, ensuring each is coated evenly and has a glossy, dark shimmer.
  9. Allow the toffee-coated apples to cool completely at room temperature until the coating is firm and crisp, about 15-20 minutes.
  10. Once cooled and hardened, transfer the apples to a serving platter and enjoy their sinister, glossy appearance.

Notes

To achieve the best shine, avoid stirring the toffee once it begins to boil. If the toffee becomes too dark or bitter, add a small amount of butter to mellow the flavor. For neat dipping, keep the toffee warm but not bubbling too aggressively.