POISON APPLES
Everyone knows witches are not to be trusted with apples. Assure your guests that the coating of caramel, pistachios, and chocolate on these twig-skewered fruits is safe to eat (then cackle mysteriously).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15
Number Of Ingredients 7
Steps:
- Poke a hole into stem end of each apple, and insert a clean 5-inch twig, small dowel, or skewer into each hole. Set pistachios on a plate. Lightly coat a baking sheet with cooking spray.
- Place sugar and corn syrup in a medium, heavy-bottomed saucepan over medium-high heat. Cook, stirring occasionally with a wooden spoon, until mixture is dark gold, about 15 minutes. Remove from heat, and slowly drizzle in heavy cream, stirring vigorously. Let stand for 5 minutes.
- Dip 1 apple into caramel to coat bottom third, and remove immediately, allowing excess to drip off bottom. Dip caramel-coated apple into pistachios, using your fingers to help nuts stick to caramel. Transfer coated apple to oiled baking sheet, nut side down. Repeat with remaining apples, caramel, and pistachios. Let apples stand until set, about 30 minutes.
- Place melted chocolate in a resealable plastic bag. Snip off the tip of one bottom corner to form a very small hole. Holding 1 apple by the twig, drizzle lines of chocolate onto apple, and let stand until chocolate is set, 5 to 10 minutes. Repeat with remaining apples and chocolate.
POISON APPLES
Candied apples get a spooky twist with the simple addition of food coloring, which makes them look like the poison apples of fairy tale fame! Slice the apples into 8 candy-coated wedges to serve, which can also be easier on the teeth!
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h25m
Yield 6 candied apples
Number Of Ingredients 7
Steps:
- Remove any stems from the apples by twisting them off or snipping with kitchen shears. Place the apples on a parchment-lined baking sheet. Firmly press treat sticks into the center of the stem end of each apple.
- In a medium pot, combine the sugar, corn syrup, water and food coloring. Bring to a simmer over medium heat, stirring. Once it simmers, stir in the vanilla extract, stop stirring and attach a candy thermometer. Use a pastry brush dipped in cool water to brush around the sides of the pot so they are totally clean and free of any sugar granules.
- Continue to boil the sugar over medium heat until it reaches 300 degrees F, 10 to 15 minutes. Let cool for a few minutes until it reaches 275 degrees F.
- Dip 1 apple into the hot sugar syrup, holding onto the treat stick, and dipping so that at least 3/4 of the apple is coated. Lift the apple out of the syrup, allowing the excess to drip back into the pot, then transfer to the prepared baking sheet stick-side up.
- Repeat with the remaining apples, tilting the apple and/or the pot, as needed, as you use up more of the syrup. If the syrup gets too thick, it can be gently reheated over medium-low heat. Don't stir, just gently swirl the pot over the heat until it becomes fluid again.
- Let the apples cool completely, about 3 hours, before serving. Slice each apple into 8 wedges to make them easier on the teeth!
POISON APPLES
If you want a fun Halloween treat that the kids will love then these Poison Apples are a fun and easy recipe that come together in no time.
Provided by Dana at ThisSillyGirlsKitchen.com
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper and grease with nonstick cooking spray.
- Place the skewer on the side of the apple with the stem. Press it about 3/4 of the way into the apple.
- In a medium saucepan, stir together granulated sugar, water, corn syrup, and food coloring.
- Place the saucepan over medium heat. Stir just until the sugar has dissolved. If there is undissolved sugar on the side of the pan, brush it with a wet pastry brush while the mixture is cooking. Do not stir. Bring the mixture to 300F on a candy thermometer. Remove the pan from the heat.
- Tilt the pan slightly to the side so the sugar syrup pools in one area. Holding an apple with the stick, twirl it in the syrup. Hold it above the pan to let any excess syrup drip off. Place it on the greased parchment paper and let it dry. Repeat with the remaining apples.
- Melt the candy melts according to the package instructions. Pour them into a squeeze bottle. Using the squeeze bottle, draw a pair of eyes and a nose on the side of the apple. Fill in the area around the eyes and nose with the candy melts. Let the chocolate drip down to create long drips.
- Allow the candy melts to harden and they are ready to serve!
Nutrition Facts : Calories 617 kcal, Carbohydrate 127 g, Protein 1 g, Fat 14 g, SaturatedFat 12 g, Sodium 72 mg, Fiber 4 g, Sugar 121 g, UnsaturatedFat 2 g, ServingSize 1 serving
POISON APPLE MARTINI
Who says Halloween is just for kids? Enjoy this Halloween cocktail.
Provided by DotDot
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with crushed ice; add vodka, cranberry-apple juice, and pomegranate juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass. Garnish with apple slice and a small chip of dry ice for effect.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 3.4 mg, Sugar 7.9 g
SNOW WHITE POISON CANDY APPLES RECIPE BY TASTY
Katie recreates the poison apple from Snow White, but gives it a Halloween twist by drawing a creepy, spooky green face on it. Don't let making candy apples from scratch scare you-they only take a few ingredients and are easier than you think!
Provided by Katie Aubin
Categories Snacks
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Insert a lollipop stick into the stem end of each apple.
- Line a baking sheet with parchment paper or wax paper.
- Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
- Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
- Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
- Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
- Let set for 10-15 minutes, until completely hardened.
- Enjoy!
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