Deliciously Dark Halloween Apples
Made with charcoal, these Deliciously Dark Halloween Apples are are simple to make and ready to cast a sweet spell on All Hallow's Eve.
Prep Time 15 minutes
Cook Time 20 minutes
- 8 Granny Smith Apples washed with a wet cloth and dried thoroughly
- 2 cups raw caster sugar 440grams
- 1/2 cup boiling water 125 ml
- 1 teaspoon white vinegar
- 1/4 teaspoon cream of tartar
- 8 sticks to serve
- a candy thermometre
- a wet pastry brush
- 1 tsp food grade activated charcoal powder
Line a baking tray with grease proof paper.
Insert a stick in to each apple at the top (the part that was attached to the tree)
Place all the ingredients in a medium sized, heavy based saucepan and put over low to medium heat.
While stirring, bring the toffee slowly to a boil allowing the sugar to melt completely.
When the toffee comes to the boil, stop stirring and allow the mixture to bubble away until it reaches 150 degrees C (cracking point). This can take anywhere from 10 to 20 minutes. Use the wet pastry brush to wipe away any crystallisation from the sides of the pan. If you don't have a candy thermometer, drop a small dollop of toffee in a cup of cold water. If the toffee is ready, it will harden and need to crack to be broken. Remove the thermometer for the next step.
When the toffee is ready, turn the heat to low and very carefully tip the pot on an angle. Holding the apple by the stick, gently swirl the apple in the toffee. When it is coated, hold it above the toffee to drip before placing it back on the lined tray to harden.
Repeat with the remaining apples.
Leave the apples for around ten minutes to completely set before placing in cellophane bags or simply serve.
BE SUPER CAREFUL WITH BOILING CANDY
Bring the lined baking tray as close to the pan as you can when dipping to reduce the risk of burning yourself.
I used activated charcoal made from coconut in this recipe.
Activated charcoal may render certain medications ineffective.
A few poisonous plant varieties you DO NOT want to use for your twigs are Oleander, Laurel, Rhododendron, Horsechestnut, Buckeye, Yew, Azalea, Cherry, Elderberry and Black Locust
Calories: 294kcal | Carbohydrates: 75g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 225mg | Fiber: 4g | Sugar: 69g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg