Learn how to make this ridiculously easy poison apple recipe for your next Halloween get-together!
Are you planning a Halloween party this year?
We don’t usually do anything huge (although I do go crazy with the yard decor!), but this recipe for Halloween candy apples makes me want to throw a party!
This poison apple recipe is so reminiscent of Snow White, isn’t it?
If you’re also in the Halloween spirit, here are a few other projects that are scary cute and way too much fun!
- Cyclops Monster Bath Bombs
- Mini Pumpkin Donuts
- No-Carve Light Box Pumpkin
- Tarantula Brownie Truffles
- DIY No-Carve Hamburger Pumpkin
Below are answers to some common questions about making poisoned apples and candy apples in general.
How do you clean apples for candy apples?
Make sure your apples are super squeaky clean before dipping them in candy coating. Rinsing them under the tap won’t remove the waxy residue grocers spray them with. Instead, you should wash thoroughly with a special fruit and veggie wash. If you don’t want to buy something, you can dunk them for a few seconds in boiling water with a splash of white vinegar.
How do you keep candy apples from bubbling?
To keep candy apples from bubbling, you need to make sure they’re very clean and completely dry. As mentioned above, you can use a veggie wash or a dunk in boiling water to remove any waxy residue. Bubbling is more of a problem with candy coating. Since we’re using a chocolate-type coating for this recipe, it shouldn’t be a problem.
How do you wrap candy apples?
Let the candy-coated apples cool completely to room temperature on wax paper. Gently peel the cooled apples off the paper, and place them in the center of a 12″ square of cellophane. Gather up the corners, and then bunch everything together. Tie the cellophane around the base of the stick with baker’s twine or ribbon.
Can you put candy apples in the fridge?
How do you preserve candy apples? It’s easy! You can – and should – refrigerate candy apples! Keep them in the fridge for 2-3 weeks in a sealed container. Check them periodically for brown spots on the apples or a change in the texture of the candy coating. If you see either of those issues, chuck the apples.
Poison Apples Recipe for Halloween
Ingredients and Supplies
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- Granny Smith apples
- Wooden skewers
- Black candy melts (cheaper at a craft store if you have one)
- Green sanding sugar
- Parchment paper
- Black and white paper straws
- Optional: Candy melter
Insert a wooden skewer into the top center of each apple. Press it into the apple about halfway to make sure it’s firmly attached.
Now it’s time to liquefy the candy melts. You have two options:
- Put the black candy melts in a microwave-safe bowl, and heat in one-minute increments on your microwave’s defrost setting.
- Use a candy melter to melt them and keep them melted for as long as you need.
Stir while melting until the candy melts are completely smooth and liquefied.
Holding the skewer, dip each apple into the candy melts. You want 2/3 to 3/4 of the apple to be covered in chocolate.
Place the dipped apples onto a parchment-line baking tray for 3-4 minutes to set.
Dip the apples a second time to thicken the coating, and put them back on the tray.
Don’t let the excess candy drip back into the bowl. Instead, let the candy pool at the base of the apples.
Immediately sprinkle some green sanding sugar around the base of the apples.
Don’t let the candy set/harden before you add the sprinkles, or they won’t stick.
Put the apples in the fridge for at least half an hour so that they can set firmly.
Trim the wooden skewers if needed, and then place a striped straw over the skewer to complete the poisoned apple look.
Serving Size: 1
Amount Per Serving: Calories: 105 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 4g Sugar: 21g Sugar Alcohols: 0g Protein: 0g