Poisoned Apple Recipes

POISON APPLES

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!

POISON CANDIED APPLES

Steps:

• Wash and dry the apples and remove the stems. Insert a wooden twig into each apple about halfway through. Line a baking sheet with parchment paper.
• Add the sugar, corn syrup, 1/2 teaspoon of the blue food coloring, 1/2 teaspoon of the red food coloring and 1 cup water to a small saucepot and stir together. Attach a candy thermometer to the pot and bring the mixture to a boil. (Do not stir once the sugar starts to boil.) Boil until the mixture reaches 295 degrees F, 15 to 20 minutes. Immediately remove from the heat and add the remaining 1/2 teaspoon blue food coloring and 1/2 teaspoon red food coloring, using a wooden skewer to swirl a figure eight in the pot and being careful not to blend.
• Immediately dip the apples into the mixture, carefully tilting the pot as necessary to coat. Allow any excess coating to drip back into the pot, then place the apples on the parchment-lined baking sheet to set, about 1 hour.

POISON APPLES

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!

POISONED APPLES

Steps:

• Conjure up some lightning in your secret laboratory so you can see more clearly, then summon the spirit of the Mirror.
• Rinse the apples, remove the stems and insert wooden twigs or sticks into the center, pushing them in well so they are secure.
• Roll the lemon back and forth several times across a work surface under the palm of your hand, pressing firmly, then cut into half and collect the juice.
• In a cauldron as black as your soul, melt the fructose with the lemon juice and bring to a boil. When the candy is golden but not get coppery, add four drops of blue coloring to each one drop of black (according to the Mirror's advice).
• Mix and remove from the heat.
• Take the apples in the candy, coating them completely with both the sugar and your resentment.
• Place the apples on a plate lined with parchment paper and let them cool completely, until the candy is as dry as your heart.