Make your Halloween unforgettable with these poison candy apples. Featuring tangy green apples coated in a sweet candy coating, these treats are both spooky and delicious, perfect for a fun celebration that kids and adults will love!
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Poison Candy Apples
Everyone loves a good candy apple. It’s one of the most popular treats in the autumn season. Our Halloween variation emphasizes the visual without compromising taste. These tangy green apples sporting their best look in a “black tie” candy coating will put the perfect finishing touches on your Halloween event!
The Granny Smith apples complement the candy shells nicely making it a great option for those who find traditional candy apples too sweet. With these, the creative options are endless to find the best fit for your Halloween spirit!
Ingredients for Candy Poison Apples
These Halloween treats are so fun and delicious. Sweet on the outside, tangy tartness on the inside! You will need the following to make these devilish black poison candy apples.
- Granny Smith apples
- Vanilla
- granulated white sugar
- corn syrup
- salt
- water
- black food coloring
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Poison Candy Apples
Ready to make your own spooky Halloween adventure with these poison candy apples? Yay! Your impressive creativity will be the hit of the party!
- Line a baking sheet with parchment paper and set aside.
- To a saucepan, add the sugar, water, corn syrup, and black food coloring.
- Place over medium-high heat and stir together to combine.
- Place the candy thermometer in the pan and let it heat up. Boil until the mixture reaches 290 degrees Fahrenheit (about 8-10 minutes).
- Prepare the apples while the candy coating heats up. Rinse the apples under water and thoroughly dry with a textured paper towel. Remove the stems.
- Push a wooden stick down into the center of each apple.
- Remove candy coating from heat when it reaches 290 degrees Fahrenheit. Add the salt and vanilla extract and stir together.
- Dip each apple into the saucepan and coat fully. Swirl a couple times to get a thick, darker black coating. Lift from the candy coating and let the excess drip off.
- Place on the parchment covered baking sheet prepared earlier. Repeat with the rest of the apples and let cool until hardened. Enjoy!
Frequently Asked Questions – Poison Candy Apples
You don’t but personally, not using them takes away from the poison vibe as color plays a big part in this recipe.
Store them in an airtight container in the refrigerator for up to 5 days.
No, this isn’t recommended.
Sure! Depending on how creative you want to get, there are different edible airbrush paints you can use to paint the apples with a spooky (or any) design. You can also dye your sticks black, exchange them for decorative straws, and tie a ribbon on either.
Be sure to wash and dry your apples with a textured paper towel or even a textured towel. The goal is to get the wax off the apple so the candy coating will adhere easily. Also, you want them at room temperature.
Want to Change it Up?
If you want to change the look, I recommend one of two options:
1. Keep the green apples but change the color of the candy coating. These might include a deep purple, a dark almost black red (black cherry can ooze poison and blood!), or even black with a silver metallic sheen. 2. The other option would be to play up the dramatic poison and blood variation using a red apple with a deep, almost black red with or without the metallic sheen. Please note that I have NOT tried any of these so they are only suggestions.
You can also change the flavor. Substitute the vanilla extract for whatever other flavor you want. Two that come to mind that might do well (separately) are almond and cinnamon. Again, I have not tried this substitution.
More Halloween Recipes
Black Poison Candy Apples
Equipment
- Saucepan
Ingredients
- 6 Granny Smith apples
- 3 cups white granulated sugar
- ¾ cup corn syrup
- 1 cup + 2 tablespoons water
- black food coloring
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the sugar, water, corn syrup, and black food coloring to a saucepan.3 cups white granulated sugar, ¾ cup corn syrup, 1 cup + 2 tablespoons water, black food coloring
- Place over medium high heat and stir together to combine.
- Place the candy thermometer in the pan and let it heat up. Boil until the mixture reaches 290 degrees Fahrenheit (about 8-10 minutes).
- Prepare the apples while the candy coating heats up.
- Rinse apples under water and dry with a textured paper towel. Remove the stems.6 Granny Smith apples
- Push a wooden stick down into the center of each apple.
- Remove candy coating from heat when it reaches 290 degrees Fahrenheit. Add the salt and vanilla extract and stir together.¾ teaspoon salt, 1 teaspoon vanilla extract
- Dip each apple into the saucepan and coat fully. Swirl a couple times to get a thick, darker black coating. Lift from the candy coating and let the excess drip off.
- Place on the parchment covered baking sheet prepared earlier.
- Repeat with the rest of the apples and let cool until hardened.
- Enjoy!
Notes
- For a more bubbly look on the apples, dip while the bubbles are still in the candy coating after removing from heat. For no bubbles, stir candy coating after removing from heat until they have dissolved before dipping apples.
- Be sure your apples are room temperature (not cold) so the coating doesn’t harden too fast.
- If your candy coating thickens up before you’ve dipped all your apples, place it back over heat to melt back down.
- Store in an air-tight container in the refrigerator for up to five days.
- You can use any apples but for this recipe, you want Granny Smith apples for that bright green color.
- To complete the look, dye your sticks black to match!
Nutrition
Nutritional information accuracy not guaranteed.
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