Candy apples that have been soaked in alcohol for a boozy adult Halloween treat that will be sure to bewitch your guests. These apples are dipped in a black and purple candy coating with edible glitter. This recipe is for ages 21+.
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Something boozy this way comes! I love Halloween, I love the wickedness of it all. I’m a cutesy meet witchy, Halloween type. I’ll pass on super scary movies like Saw & the original Halloween movies. However, I’ll be the first one to rewatch AHS: Coven this time of year. I can’t explain it, witches, I love them. Netflix’s Sabrina, The Sanderson sisters, Bonnie from The Vampire Diaries, The Owens girls, and the Head Witch Incharge, Stevie Nicks.
I digress. Nothing makes me feel more like a witch than these Boozy Poison Candy Apples for a Halloween party treat. You’ll feel like the Evil Witch making them and even more wicked serving them. They are apples that have been poked and soaked in Sour Apple Pucker, though feel free to use whatever liquor you prefer. Caramel Vodka, Apple Whiskey, or if you really want to be sinister, Fireball.
They get coated in a black and purple candy coating that has edible purple glitter in it. They are sparkly Halloween fun!
This won’t be matte black, obviously, the candy coating to candy apples is a glass-like texture. They will be more of a translucent purple-black. However, if you are desperate for opaque black, you could make black caramel apples instead. Just use the instructions here on soaking your apples before you go find a caramel recipe to dye.
HOW TO MAKE BOOZY POISON APPLES
It’s pretty simple to make these, you just need a bit of time for soaking apples in a cauldron…or pot.
Start by washing, removing the stems, and drying 6 small apples, I prefer Granny Smith for this recipe. I like the sour and sweet element. You can use your favorite kind though.
Using a skewer poke holes in the bottom 2/3 of the apples. Throw them in a single layer in a pot or bowl, bottoms down. Pour 1/2 a cup of lemon juice (to help prevent browning) and the liquor of your choice into the pot. Pouring enough liquor to bring the liquid line 2/3 of the way up the apples or up to the highest hole on the apples. This could be 2/3 of a 750 mL bottle to a whole 750 mL. Cover the pot or bowl and let soak in the fridge for 3 hours.
After your apples have soaked, you’ll want to remove them from the mixture and dry them off well. Any liquid left on the outside will prevent the candy coating from sticking properly. Stick lollipop sticks into the top of the apples at this time.
Over on the stove in a heavy-bottom pot bring 3 cups granulated sugar, 1/2 cup Light Corn Syrup, and 1 cup of water to a boil over medium heat. Let this mixture boil until a candy thermometer reads exactly 300°F or hard crack stage.
YOU NEED A CANDY THERMOMETER FOR THIS RECIPE. TRUST ME, IT WON’T WORK WITHOUT ONE. I use this one.
While your mixture is coming to temperature line a baking sheet with parchment paper and grease the paper with cooking spray or butter. The candy coating is sticky and will stick to most things, even after it hardens. Grease any plates or platters you plan to serve these on.
When your candy coating has reached 300°F remove it from the heat. With a silicone spatula stir in black (or any color) food coloring and lilac cake pearl dust to give it some shimmer. Carefully stir the color in as the mixture will want to bubbly up more.
Working one by one, dip the apples into the candy mixture. Swirling them around to coat the outside of the apples. Lifting them up to let the excess drip off, then dipping them one more time for a darker coating. Lift them again to let the excess drip off and transfer the candy apples to the greased parchment paper to finish hardening. Repeat until all apples have been coated.
Let your apples harden completely before serving. I leave knives or crab hammers out so guests can cut/crack open their apples to avoid any broken teeth/easier eating from the hard candy coating. Your dentist will thank you!
Candy apples that have been soaked in alcohol for a boozy adult Halloween treat that will be sure to bewitch your guests. These apples are dipped in a black and purple candy coating with edible glitter.
- 6 Small Green Apples (any apple will do)
- 750 mL Apple Pucker or Liquor of Your Choosing
- 1/2 cup Lemon Juice
- 3 cups White Granulated Sugar
- 1/2 cup Light Corn Syrup
- 1 cup Water
- 6 Lollipop Sticks
- Cooking Spray or Butter
- Black Food Coloring (optional)
- Cake Pearl Dust in Lilac (optional)
Wash and remove the stems from 6 small green apples.
Using a skewer poke little holes into the bottom 2/3 of the apple's sides. Add to the bottom of a large pot or bowl in a single layer.
Pour into the pot lemon juice and enough liquor to bring the liquid line up 2/3 of the way up the side of the apples. Making sure all of the holes are covered. Depending on the pot/bowl this could use anywhere between 2/3 to a whole 750mL bottle of liquor.
Cover the pot/bowl and let soak for 3 hours in the fridge. The lemon juice will help the holes from browning while they soak. When done remove from pot and thoroughly dry. Stick lollipop sticks into the top of the apples at this time.
Add to heavy-bottom pot sugar, light corn syrup, and water. Bring to a boil over medium heat. Let the mixture boil until a candy thermometer reads 300°F or the hard crack stage. Be patient this will take a while. Also, be patient and don't stir the mixture, just let it go.
While the candy mixture is boiling, use this time to cover a sheet tray in parchment paper. Lightly grease the parchment paper with either butter or cooking spray.
Once the candy coating reaches 300°F remove from heat. With a silicone spatula add-in black (or color of your choosing) food coloring carefully, the mixture will want to bubble up more depending on your food coloring. I dipped a toothpick in black gel food coloring and rubbed it on the tip of my spatula to color the mixture. If you use liquid you can just pour it directly into the pot. Add in the Lilac Cake Pearl Dust and carefully stir the mixture.
Working one by one, dip the apples into the candy mixture. Swirling them around to coat the outside of the apples. Lifting them up to let the excess drip off, then dipping them one more time for a darker coating. Lift them again to let the excess drip off and transfer the candy apple to the greased parchment paper to finish hardening. Repeat until all apples have been coated.
Let your apples harden completely before serving. Serve in bags or on a greased platter. The candy will stick to anything that is not greased. I leave knives or crab hammers out so guests can cut/crack open their apples to avoid any broken teeth/easier eating from the hard candy coating.
*These can be made without boozy. Just skip poking and soaking the apples. Wash the apples and dry them well. Then begin the candy coating making process.
Aren’t these just the witchiest of fun? It makes my inner witch heart cackle and I think your ghouls will love them!
I’m such a big fan of sour and sweet so for me bitting into the apple and doubling down on the Granny Smith taste and the sour apple pucker is perfect for me. The customization is endless with these as well. Do them in the classic red coating or maybe red apples with green candy coating for a Snow White feel. At the end of the day, candy apples just scream Halloween and adding booze to them makes them that much better!
I’m off to polish my broom and enjoy the weeks leading up to the spookiest night of the year. What are you going to be this year? Are there any other treats you’re looking forward to making? Have any witchy recommendations for me? I’d love to hear it all!