Deliciously wicked Poison Apples are the perfect spooky, villainous treat for your next Halloween party! They’re easy to make in just 30 minutes, and taste like regular caramel apples. Lookout, Evil Queen!
Have you tried making caramel apples at home? Poison apples are their sinister twin! And they are every bit as easy to make. In fact, poison apples are just caramel apples with the addition of gel food coloring to get that spooky color.
Snow White is the classic story that gave the poisoned apple its infamous origin.
The Brothers Grimm published this story in 1812 in Germany in Grimm’s Fairy Tales. (You can read more about the original Snow White tale on Wikipedia.) And of course this iconic story has been told and retold with different variations of the evil queen, magic mirror, poisoned apple, dwarfs, and glass coffin.
Snow White’s Tale and the Poisoned Apple
One of my favorite renditions is Disney’s Snow White and the Seven Dwarfs that came out in 1937. (Find out more about Disney’s version of Snow White on Wikipedia.)
In this fairy tale, the Evil Queen consults with her magic mirror regarding who is the fairest in the land. When she learns that Snow White is the fairest, the Queen is consumed with jealousy and tries unsuccessfully to have Snow killed. Snow flees into the forest and befriends the seven dwarfs who shelter her.
When the Evil Queen discovers this, she plots to kill Snow White herself. She conjures up poison to make the poisoned apple, one bite of which will cause the unsuspecting Snow White to fall into a sleep-like death.
Queenie’s evil ploy works, and Snow bites the apple and falls into a death-like sleep. The dwarfs find her and place her in a glass coffin. That’s not the end of the story though!
There are several versions, some extremely grotesque, others less gruesome, and yet even more variations that are happy. Some involving cannibalism, others depicting a pair of red-hot iron slippers that the Queen dances to death in. And yet other – fairy-tale-esque – versions (aka the Disney version) end with Prince Charming reviving Snow White with a kiss!
Why You’ll Love This Recipe
- They are the perfect edible Halloween centerpiece!
- Or you can wrap these up in cellophane party favor bags available on Amazon and give these as Halloween party favors or classroom party treats.
- This is a fun project to do with kids, but adults will also enjoy the spooky vibe. Pretty much everyone says “Those are so cool!” when they see poison candy apples!
The Best Way to Make Poison Apples at Home
Equipment
- 12 wooden candy apple sticks
- Parchment paper
- Candy thermometer
Ingredients
- Nonstick cooking spray
- 2 cups granulated sugar
- 12 small apples or 6 medium apples
- 1/2 cup corn syrup
- 3/4 cup water
- 3/4 teaspoon black gel food coloring
Step-by-Step Instructions
- Twist off each apple stem and insert a wooden dowel or stick about 1/2-inch into the apple where the stem was. Line a large baking tray with a piece of parchment paper and lightly spray it with nonstick cooking spray.
- Add the sugar, corn syrup, water, and food coloring to a large, thick-bottomed pot over medium to medium-high heat. Stir the mixture briefly to help the sugar dissolve.
- Heat the mixture until it reaches 290F on an instant-read candy thermometer. Remove the caramel from the heat.
- Working quickly and carefully, dip each apple in the caramel, let the excess run off, and place it on the prepared baking tray. Let the apples cool and then enjoy.
Cooks Tips
What Type of Apples to Use for Candy Apples
Like regular candy apples and caramel apples, you can use any type of apple you like to make poison apples. My favorite is Granny Smith apples for their sweet/tart flavor and pretty green color. If available, use small apples instead of larger ones.
How to Wash the Apples to Remove the Wax
Apples at the grocery store are waxed to make them shiny, which can prevent the caramel from sticking to them. It helps to remove the wax before making candy apples!
To Remove the Wax From Apples:
- Add a generous splash of vinegar (apple cider vinegar or distilled white vinegar work well) and a couple spoons of baking soda to a large bowl (it will fizz).
- Fill the bowl about 2/3 full with cool water.
- Add the apples and let them soak for 20 minutes, swishing them in the water every so often.
- After that, use your hands to wash the outside of the apples in the water.
- Rinse the apples well and dry them with a clean kitchen towel.
Food Coloring
You can use black gel food coloring, purple gel food coloring, or a mixture of red and blue gel food coloring.
To Avoid Crystallization
When you’re making the caramel, stir the mixture briefly at the beginning to help the sugar dissolve, and then don’t stir the mixture again until it’s up to temperature. If you see sugar crystals on the sides of the pot, use a kitchen brush to brush the brush the sides of the pot with water.
Dipping the Apples
If there are a lot of bubbles in the caramel when you dip the apple, your poison apples will have bubbles. They have a wart-like look, so this could be what you’re going for! But if you want a smooth finish, briefly stir the caramel before dipping each apple.
Let the excess candy drip off before placing the apples onto the prepared baking tray to avoid the liquid from pooling under the apples.
Storage
These apples are best enjoyed on the same day they’re made. You can store them for 1 night at room temperature, but they will start to sweat and the candy’s texture will change.
More Halloween Treats to Make
- Bloody Halloween Cupcakes – bloody syringes and all, this one is grotesque!
- Pumpkin Queso Dip with Spooky Dippers – delicious warm cheese dip with an autumnal flair, paired with easy Halloween-shaped chips for dipping
- Bloody Eyeball Sangria Cocktail – there are also instructions on how to make it into a mocktail; or just make the bloody eyeballs (they’re made of fruit!)
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xoxo, Faith
Poison Apples Recipe
Ingredients
- Nonstick cooking spray
- 2 cups granulated sugar
- 12 small apples or 6 medium apples (washed and dried; see Notes)
- 1/2 cup corn syrup
- 3/4 cup water
- 3/4 teaspoon black gel food coloring see Notes
Instructions
- Twist off each apple stem and insert a wooden dowel or stick about 1/2-inch into the apple where the stem was.
- Line a large baking tray with a piece of parchment paper and lightly spray it with nonstick cooking spray.
- Add the sugar, corn syrup, water, and food coloring to a large, thick-bottomed pot over medium to medium-high heat. Stir the mixture briefly to help the sugar dissolve.
- Heat the mixture until it reaches 290F on an instant-read candy thermometer (hard-crack stage). Remove the caramel from the heat.
- Working quickly and carefully, dip each apple in the caramel, let the excess run off, and place it on the prepared baking tray.
- Let the apples cool and then enjoy.
Video
Faith’s Tips
- What Type of Apples to Use for Candy Apples: Like regular candy apples and caramel apples, you can use any type of apple you like to make poison apples. My favorite is Granny Smith apples for their sweet/tart flavor and pretty green color. If available, use small apples instead of larger ones.
- How to Wash the Apples to Remove the Wax: Apples at the grocery store are waxed to make them shiny, which can prevent the caramel from sticking to them. It helps to remove the wax before making candy apples! To do so, add a generous splash of vinegar (apple cider vinegar or distilled white vinegar work well) and a couple spoons of baking soda to a large bowl (it will fizz). Fill the bowl about 2/3 full with cool water. Add the apples and let them soak for 20 minutes, swishing them in the water every so often. After that, use your hands to wash the outside of the apples in the water. Rinse the apples well and dry them with a clean kitchen towel.
- Food Coloring: You can use black gel food coloring, purple gel food coloring, or a mixture of red and blue gel food coloring.
- To Avoid Crystallization: Only stir the mixture briefly at the beginning to help the sugar dissolve, and then don’t stir the mixture again until it’s up to temperature. If you see sugar crystals on the sides of the pot, use a kitchen brush to brush the brush the sides of the pot with water.
- Dipping the Apples: If there are a lot of bubbles in the caramel when you dip the apple, your poison apples will have bubbles. They have a wart-like look, so this could be what you’re going for! But if you want a smooth finish, briefly stir the caramel before dipping each apple. Let the excess candy drip off before placing the apples onto the prepared baking tray to avoid the liquid from pooling under the apples.
- Storage: These apples are best enjoyed on the same day they’re made. You can store them for 1 night at room temperature, but they will start to sweat and the candy’s texture will change.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Loved the video and how easy these are to make! Tasted just like caramel apples!