How to Make Poison Apples

August 5, 2015 By Nate 202 Comments

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It”s so hard not to have an evil villains party without the most evil recipe of all: the poison apple. So I put a fun evil twist on this recipe that is inspired by Evie, the daughter of the Evil Queen from Snow White (dare we mention her name) from Disney”s new movie: Descendants. Evie is excited to get off the exiled island and go to the new high school. She quickly realizes that she is also more than just a face, searching for her prince charming.

Armed with her mother’s Magic Mirror, she tries to carry out an evil plan (and get help on chemistry.) She learns so many lessons and eventually becomes a budding designer.

Back to these delicious poisonous apples. Instead of making the perfect poison apple, red and delicious, I took a page out of Evie”s book. Let”s make some apples with STYLE.

These apples are dipped in candy. the have real branches that add an element of charm and mystery. I also used Evie”s won fashion to select the colors, blue and black. these were a huge hit at the party, they made an impressive centerpiece. While the candy can get a little hard (and isn”t super teeth friendly), they were the most talked about element of my villains party.

The process of making these candy poison apples was very straight forward. Your first job is to go collect sticks. Grab a few and then sharpen them to a point. Make sure to wash them as well. You will need some Wilton food coloring, blue and black, as well as 1/2 cup of corn sugar, 2 1/2 cups of sugar and 1 cup of water.

Before you can do ANYTHING, you will need to clean the food wax off your apples. If you are not aware, apples are waxed so they shine bright. This is a simple process, get a large bowl, add a spoonful or two of lime juice and a tablespoon of baking soda. Then do a quick scrub of the apples, you”ll see the wax start to come off. Then boil some water and dip each apple in the boiling water for 10-15 seconds. After you are done, the apples should look just like this.

To begin, combine the sugar, corn syrup and sugar into a small pot and bring to a temperature of 300F. (Use a candy thermometer.) Try not to go above it, because your candy will burn. Once you reach that temperature, add a little bit of blue food coloring to the boiling mixture. Be very careful, it”s extremely hot. Have wax paper prepared, (sprayed with non-stick spray) and then dip your apples (stuck with your sticks).

Dip your first few apples (I dipped two) and then added the black food coloring. I finished dipping the other 6 apples and was able to cover all 8 successfully. One thing to note, as the candy cools, it gets harder to work with, so you may need to stick it back on the warm burner. I also noticed that lighter apples work better than dark ones. They bring out the color much better.

At our Villains party, of the four recipes this was the most striking. Everyone asked how we made them!
Check out Disney’s new Descendants, in stores now, on iTunes and on the Disney Channel.

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How to Make Poison Apples

Ingredients

Ingredients
2 C. Granulated Sugar
½ C. Light Corn Syrup
¾ C. Water
½ t. Gel Icing Color
12 small Apples
Wooden skewers

Instructions

Instructions
Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out).
Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.
Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.
Add the sugar, water, and corn syrup to a medium saucepan.
Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.
Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!
When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well).
Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.
Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.
Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.
Once the apples have hardened and cooled they are ready to eat!
*These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.