Halloween Poison Apple Caramel (Printable)

Glossy black caramel apples deliver spooky flair, pairing tart fruit with rich caramel for festive gatherings.

# Ingredient List:

→ Apples

01 - 8 small to medium Granny Smith apples, washed and thoroughly dried
02 - 8 sturdy wooden sticks for dipping

→ Caramel

03 - 2 cups granulated sugar
04 - 3/4 cup light corn syrup
05 - 1/2 cup water
06 - 1/2 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon vanilla extract
09 - 1/2 teaspoon black gel food coloring

# Steps:

01 - Line a baking sheet with parchment paper and lightly grease the surface. Insert one wooden stick firmly into each apple’s stem. Set apples aside.
02 - Combine granulated sugar, light corn syrup, and water in a medium heavy-bottomed saucepan. Stir gently, then bring to a boil over medium-high heat. Do not stir during boiling.
03 - Continue cooking mixture until it reaches 300°F (150°C) on a candy thermometer, approximately 10–12 minutes.
04 - Remove saucepan from heat. Quickly whisk in heavy cream, unsalted butter, vanilla extract, and black gel food coloring until the mixture is smooth and evenly colored. Exercise caution as the caramel may bubble up.
05 - Tilt the pan and, working rapidly, dip each apple into the black caramel, rotating to coat evenly. Allow excess caramel to drip off, then place apples on the prepared parchment-lined baking sheet.
06 - Let caramel-coated apples stand at room temperature for at least 20 minutes before serving.

# Expert Advice:

01 -
  • Sends a classic treat into fright-night territory with just a simple color twist
  • No tricky ingredients besides black gel food coloring to nail that deep shade
  • Sweeter and tarter flavor thanks to Granny Smiths balancing the rich caramel
  • Impresses kids and adults with a glossy, theatrical finish
02 -
  • Stays glossy and striking for days if refrigerated
  • Pairs well with any tart or crisp apple variety
  • A guaranteed centerpiece for Halloween tables or party favors
03 -
  • Have all your ingredients measured and ready before starting caramel comes together fast and every second counts for perfect shine
  • Be sure to use a candy thermometer and test for hard crack you want crunch not chew
  • If your caramel starts to set too quickly, place the pan over low heat for a few seconds to loosen it up again and keep going
  • Give the apples a quick dunk in boiling water beforehand to remove any wax which helps the caramel stick better

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