These black poison caramel apples bring a little Halloween magic to a classic fall treat with glossy black caramel and a dusting of edible glitter. Crisp, tart green apples are dipped in rich homemade caramel tinted black, then finished with a shimmery luster for a little Halloween magic. With a buttery, chewy coating and a juicy apple center, they're a nostalgic fall treat with an enchanted twist!
Jump to Recipe
Why you'll love these black poison caramel apples
- Rich homemade caramel: Brown sugar, butter, heavy cream, and a little molasses give the coating a deep caramel flavor and deliciously chewy texture.
- Sweet & tart flavor: Crisp Granny Smith apples balance the sweet caramel, so every bite has the perfect contrast of buttery caramel and juicy fruit.
- Magical Halloween look: Glossy black caramel, bright green apple tops, and a dusting of edible glitter make these a beautiful addition to your Halloween dessert table with minimal decorating!
For more Halloween recipes, try my Black Velvet Jack-O'-Lantern Cupcakes, Spiderweb Black Velvet Cheesecake Cookies, White Ghost Cupcakes, and Scoopable Pumpkin Patch Dirt Pudding Cake.
Ingredient Notes
- Apples: Granny Smith apples are a great choice for their firm texture and tart flavor. Their bright green skin also looks so pretty against the black caramel!
- Brown sugar: Sweetens the caramel and adds a warm molasses flavor.
- Heavy cream: Gives the caramel its rich flavor and creamy texture.
- Light corn syrup: Helps prevent sugar crystallization so the caramel stays smooth. It also contributes to that chewy coating!
- Butter: Adds richness and buttery flavor to the caramel.
- Molasses: Deepens the caramel's flavor and adds another layer of richness. Use regular baking molasses rather than blackstrap, which has a much stronger, more bitter flavor.
- Vanilla: Rounds out the caramel's brown sugar and buttery notes. Use pure vanilla extract for the best flavor.
- Black gel food coloring: Gives the caramel its spooky color. Gel coloring is concentrated, so you can achieve a deep color without adding much liquid.
- Edible glitter: Adds the magical shimmer! Choose a product specifically labeled edible with an ingredient list; glitter labeled only “non-toxic” or “for decorative use” isn't suitable for eating.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this black poison caramel apple recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Wash the apples and insert sticks
Wash the apples under hot water to remove the wax and dry well. Insert an apple stick into the top of each apple. Set aside.
Make the caramel
In a medium saucepan, add the brown sugar, heavy cream, light corn syrup, molasses, butter, and salt. Place over medium heat and stir frequently with a rubber spatula until completely melted. Without stirring, let the caramel boil and reach 240 degrees F. This can take about one hour. Once the caramel comes to temperature, remove from heat and stir in the vanilla and a few drops of black food gel. Allow the caramel to cool for about 10 minutes to thicken slightly.
Dip the apples and dust with glitter
Working quickly, dip the apples in the caramel to coat evenly and place on a parchment lined baking sheet to set. Use a pastry brush to dust the apples with edible glitter. I find it's easiest to hold the apple over the sink to dust them evenly and reduce mess. Chill the apples in the fridge until ready to serve.
Expert Baking Tips
- Start with thoroughly dry apples. Water on the skins can keep the caramel from adhering evenly.
- Use a candy thermometer. Undercooked caramel can slide off the apples, while overcooked caramel can become too firm.
- Let the caramel cool before dipping. Even properly cooked caramel can run off if it's too hot when you dip. Allow it to thicken to the recommended consistency, then let the excess drip off each apple before setting it down.
Recipe FAQs
Poison caramel apples are a Halloween twist on classic caramel apples! The name refers to their spooky, fairy-tale-inspired appearance. These are made with apples and homemade caramel colored black, then decorated with edible shimmer.
These are caramel apples, with a buttery, chewy coating made with cream and butter. Traditional candy apples have a hard, glassy sugar shell. The black color gives these the dramatic look of poison candy apples, with the soft chew of caramel!
Granny Smith apples are my pick because their tart flavor balances the sweet coating, and their crisp texture holds up well. You can also use a firm, crisp variety such as Honeycrisp if you prefer a sweeter apple. Smaller apples are easier to dip and serve.
Moisture or wax on the apple skins can make it harder for the caramel to stick. Caramel that's too hot at dipping time can also run off, and undercooked caramel may not set firmly enough. Start with clean, completely dry apples, cook the caramel to 240 degrees F, and let it cool for about 10 minutes before dipping.
Yes! Leave out the black gel coloring for classic caramel apples. The flavor will still be delicious, and you can still add the edible glitter for a little sparkle.
No! The glossy black caramel is beautiful on its own. The glitter simply adds an extra magical touch for Halloween.
Yes! Make them the day before serving and keep them in the refrigerator. Once the caramel has set, cover them without pressing the wrapping against the coating. Add a final light dusting of edible glitter before serving if needed.
Store the caramel apples covered in the refrigerator, with space between them to prevent sticking. Apples with sticks inserted need refrigeration, so bring them out shortly before serving rather than leaving them on display for an extended period.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Halloween recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Black Poison Caramel Apples
Ingredients
- 8 Granny Smith apples
- 426 g (2 cups) brown sugar
- 454 g (2 cups) heavy cream
- 208 g (⅔ cup) light corn syrup
- 15 g (1 tablespoon) molasses
- 56 g (4 tablespoon) unsalted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Black food gel
- Edible glitter
Instructions
Prep the apples:
- Wash the apples under hot water to remove the wax and dry well.
- Insert an apple stick into the top of each apple. Set aside.
For the caramel:
- In a medium saucepan, add the brown sugar, heavy cream, light corn syrup, molasses, butter, and salt. Place over medium heat and stir frequently with a rubber spatula until completely melted.
- Without stirring, let the caramel boil and reach 240 degrees F. This can take about one hour.
- Once the caramel comes to temperature, remove from heat and stir in the vanilla and a few drops of black food gel.
- Allow the caramel to cool for about 10 minutes to thicken slightly.
- Working quickly, dip the apples in the caramel to coat evenly and place on a parchment lined baking sheet to set.
- Use a pastry brush to dust the apples with edible glitter. I find it's easiest to hold the apple over the sink to dust them evenly and reduce mess.
- Chill the apples in the fridge until ready to serve.
Notes
- Start with thoroughly dry apples. Water on the skins can keep the caramel from adhering evenly.
- Use a candy thermometer. Undercooked caramel can slide off the apples, while overcooked caramel can become too firm.
- Let the caramel cool before dipping. Even properly cooked caramel can run off if it's too hot when you dip. Allow it to thicken to the recommended consistency, then let the excess drip off each apple before setting it down.
Comments
No Comments