Our poison apples are toffee apples with a twist. A Bonfire Night party wouldn’t be the same without these crisp, sweet treats loved by children and parents alike. We’ve taken the classic toffee apple recipe and given it a bewitching twist by coating the crimson skins in vampire-black syrup. A poisonous look is sure to fool anyone! Please take extra care when handling the toffee as the sugar can get extremely hot – ensure to roll sleeves down and to have oven mitts and a pan lid to hand. If you want to get the kids involved you can get them to dip the poison apples in bowls of assorted sprinkles, chopped nuts or spooky candy once you’e carefully dunked them. We like to use a few of these as decorations on Halloween too – just stick on some googly eyes and leave near the front door for when trick-or-treaters arrive.
- 10 Granny Smith apples
- 800g golden caster sugar
- 100ml water
- 1/2 tube extra strong black food colouring, we used Dr Oetker
- 2tsp vinegar
- 8tbsp golden syrup
Place the apples in a bowl of boiling water to remove the waxy coating. Dry thoroughly and remove stalks. Push a wooden lolly stick or clean twig through the stalk half way into the core of the apple.
In a small pan put 100ml water with the sugar and food colouring, over a medium heat allow the sugar to dissolve, then add the vinegar and golden syrup. Insert a sugar thermometer into the pan and boil to 150C.
While the sugar is still hot tilt the pan and dip and twist each apple at a time into the toffee mixture, then put them, with space between them, onto a greased baking sheet. Allow to cool before serving serve.