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Poison Toffee Apples

Poison Toffee Apples are a Halloween treat featuring crisp apples coated in a vibrant, glossy layer of flavored toffee. The toffee forms a crunchy shell that cracks satisfyingly when bitten, enveloping the juicy apple inside with a chewy, sticky exterior. The striking colors and shiny finish make them a visually impressive and playful dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Halloween
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 8 small fresh apples preferably firm varieties like Fuji or Gala
  • 200 g white sugar for the toffee
  • 60 ml water to dissolve sugar
  • 2 drops green or purple food coloring for vibrant, spooky color
  • 1 tablespoon glucose syrup or corn syrup helps prevent crystallization
  • 1/4 teaspoon cream of tartar stabilizes the toffee

Equipment

  • Apple corer or knife
  • Cooking thermometer
  • Saucepan
  • Baking sheet or parchment-lined surface
  • Wooden spoon or silicone spatula

Method
 

  1. Core each apple and insert a stick or skewer into the top for easy dipping and handling.
  2. Place the apples on a tray and chill them in the fridge for about 10 minutes to help the coating adhere better.
  3. In a medium saucepan, combine sugar, water, glucose syrup, and cream of tartar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
  4. Insert a cooking thermometer into the mixture and cook without stirring until it reaches about 150°C (300°F), the hard crack stage. Watch closely and keep the heat steady.
  5. Remove the saucepan from heat, then add food coloring and stir gently to combine, creating a vibrant, spooky hue.
  6. Working quickly, dip each apple into the hot toffee, swirling to coat evenly. Let the excess drip off, then place the coated apple on a parchment-lined surface to cool and harden.
  7. Repeat with all apples, working swiftly to prevent the toffee from setting prematurely. Allow the apples to sit until the coating is completely hard and glossy.
  8. Once cooled and set, enjoy these glossy, cracked-shell toffee apples that are as striking as they are delicious.

Notes

Ensure toffee reaches the correct temperature for a crisp shell. Work quickly when dipping to prevent the coating from cooling and hardening too soon. Use a candy thermometer for best results. Chill apples beforehand to improve adhesion of the toffee coat.