Halloween candy apples are a black toffee coating over tart green apples. You can decorate to your hearts content using any colour or decorations to make them perfectly spooky treats.Be very careful! Toffee is like lava and can cause nasty burns so don’t attempt to touch it or taste test and be careful not to splash yourself.
For best results, always weigh ingredients where a weight is provided
Equipment
Heavy based saucepan – stainless steel best and definitely not a non-stick pan.
Sturdy skewers, craft stick or wooden dowels.
A candy thermometer – I’ll give tips below on how you can make it without one but It’s definitely easier with.
Spoon or spatula
Pastry brush
Cellophane and ribbon
Instructions
Line a large baking sheet with baking paper and set aside.
Have your sprinkles in bowls a little larger than the apples to make them easy to dip.
Give the apples a wash, making sure if they’re waxed to remove all the wax. Remove the stems and dry well. Push in a thick skewer or popsicle stick. If using twigs, see notes.
Add the sugar, water, glucose and vinegar to a large heavy-based saucepan (stainless steel best), over very low heat. Stir constantly until the sugar completely dissolves.
Bring the syrup to a boil and sit a candy thermometer on the side of the pan (see note 4 below if you don't have one). Boil until the mixture hard crack stage – 150C / 302F. Use a pastry brush wet with a little water, to brush down any sugar crystals that form on the sides.
Take the pan off the heat and mix the food colouring through, then let the bubbles subside.
Carefully, tip the saucepan on an angle and dip the apples, turning them a few times to coat well all over. Let the excess drip off for a few seconds and give it a spin to help.
Quickly dip the apples on a slight angle into the sprinkles. If using larger decorations like eyes, the toffee will set a little too quickly to add them one at a time. Instead, let them set, then use a kitchen blowtorch to heat a small spot on the coating and press on a decoration. Repeat as many times as needed.
Place the apples, apple end down, onto the prepared baking tray and let them set (the outside sets within a few minutes and they'll harden completely in about 20 minutes).
These will keep at room temperature for a while in non-humid areas. Once completely cool, you can individually wrap the apples in cellophane tightly, then use sticky tape or ribbon to secure it around the stick. You can chill. Eat within 2 days.
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Notes
TWIGS: Twigs can give these apples a fun look, however, you need to make sure the twigs aren't from trees that are toxic to humans. When you find a safe type, give the twigs a very good scrub and wash with washing detergent before pushing into the apples. I like to use a sharp skewer first to make a good sized hole, then push in the twig.
CLEAN EQUIPMENT: Make sure all your equipment is perfectly clean before you start so as not to risk crystallisation. Rub vinegar over each, then rinse off. No need to dry.
SUGAR: You can use white granulated sugar, but keep in mind it will take longer to dissolve due to the larger size of the sugar crystals.
FOOD COLOURING: Gel colours are best for depth of colour without watering down your toffee. Get spooky and try some Halloween colours like black, purple, green or orange.
CANDY THERMOMETER: You can make it without a candy thermometer, though a little less precise. Drop a small amount of mixture into cold water. If it's ready it will create brittle pieces that you can snap.
CRYSTALLISATION: I find that, if the mixture looks to be crystallising before it’s changed colour, it can be saved. Just add a tablespoon of water into the syrup, give it good stir, then let it come back to the boil again.
OFF THE HEAT BEFORE ADDING COLOUR: Don’t add the food colouring in while the toffee is on the heat – it may cause it to seize. Likewise, reheating toffee that has already had colouring added may cause it to seize. The recipe can be halved.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.