These Cursed Candy Apples are the perfect blend of spooky and sweet, making them a Halloween treat you’ll want to make again and again. Crisp, juicy apples are coated in a glossy, crackling candy shell that shatters with every bite, creating a delightful contrast of textures. The rich caramel flavor is enhanced by a hint of cinnamon, adding warmth to every mouthful. Best of all, this recipe comes together in just 20 minutes, so you can whip up a batch without missing a moment of the festivities.
Whether you’re hosting a party or just indulging in a seasonal treat, these apples are sure to cast a spell on everyone who tries them. The vibrant red coating glistens like a potion, while the sweet aroma of caramel and spice fills the air. They’re not only delicious but also a fun, hands-on activity to share with family or friends. With minimal effort and maximum flavor, these Cursed Candy Apples are the ultimate way to celebrate Halloween in style.
Ingredients for Cursed Candy Apples
- 8 Apples (Gala recommended, but any firm variety works)
- 8 oz White Chocolate (can substitute with candy melts for easier melting)
- 2 Cups Sugar
- ½ Cup Water
- 1 Tbsp Red Food Dye (adjust for desired “blood” intensity)
- Lollipop Sticks or Cleaned Branches (ensure they are sturdy and sanitized)
Step-by-Step Instructions
- Prepare the Apples: Wash the apples thoroughly. If they don’t stand flat, slice a small portion off the bottom. Insert the lollipop sticks or branches into the top of each apple.
- Melt the White Chocolate: Gently melt the white chocolate in the microwave (in 30-second intervals) or over a bain marie (double boiler) until smooth and creamy.
- Coat the Apples: Spoon the melted white chocolate over each apple, ensuring full coverage. Allow excess chocolate to drip off, then place the apples on a parchment-lined tray to dry. Let them set for about 1 hour or until completely firm.
- Make the Blood Caramel: In a heavy-bottomed saucepan, combine the sugar and water. Heat on medium/low heat until the sugar dissolves completely (do not let it simmer until dissolved). Once dissolved, increase to medium heat and simmer for 4-5 minutes until the mixture turns a light caramel color.
- Add the Red Food Dye: Remove the caramel from heat and whisk in the red food dye until you achieve your desired “blood” color. Let it cool slightly for about 1 minute.
- Drizzle the Caramel: Quickly spoon the caramel over the apples, letting it drip down the sides for a spooky effect. Work fast, as the caramel hardens quickly. If it hardens, gently reheat on low heat until melted again.
- Set and Serve: Allow the apples to cool and set completely before serving. Enjoy your Cursed Candy Apples and have a HAPPY HALLOWEEN!
Spooky Serving Suggestions
Serve these Cursed Candy Apples as the centerpiece of your Halloween dessert table! Pair them with other eerie treats like chocolate-covered pretzel bones or witch’s brew punch for a complete spooky spread. For an extra creepy touch, place the apples on a tray lined with black parchment paper and add fake cobwebs or plastic spiders around them.
Storage and Reheating Tips
Store your candy apples in an airtight container at room temperature for up to 2 days. If the caramel hardens too much, simply reheat it gently in the microwave or on the stovetop for a few seconds until it’s pourable again. Avoid refrigerating, as it can cause the chocolate to sweat and lose its shine.
Recipe Variations for Extra Fun
Switch up the flavors by using dark or milk chocolate instead of white chocolate for a richer taste. For a fruity twist, add a few drops of raspberry extract to the caramel. You can also sprinkle the apples with edible glitter or crushed nuts before the caramel sets for added texture and sparkle.
Time-Saving Tricks
To speed up the process, use pre-washed apples and pre-melted white chocolate from the store. If you’re short on time, skip the caramel step and drizzle the apples with red candy melts instead. They’ll still look spooky and delicious!
Essential Equipment Guidance
Make sure you have a heavy-bottomed saucepan for the caramel to prevent burning. A silicone spatula is perfect for stirring the caramel, and a parchment-lined baking sheet will keep your apples from sticking. If you don’t have lollipop sticks, clean twigs or wooden skewers work just as well!
Cursed Candy Apples Halloween Special
Ingredients
- 8 Apples (I used gala)
- 8 oz white chocolate
- 2 Cup Sugar
- ½ Cup water
- 1 Tbsp Red food dye
- lollipop sticks/ branches (cleaned)
Instructions
- Start out by washing your apples. If the apples don’t stand on the counter, just slice a little off the bottom.
- Place your lollipop stick in the apple at this point.
- Gently melt the white chocolate in the microwave or over a bain marie.
- Spoon the white chocolate all over the apple and allow the excess to drip off.
- Place them on a tray lined to parchment paper to dry, for roughly an hour. The chocolate has to be completely set before adding the ‘blood’ caramel.
- To make the blood caramel: Place the sugar and water in a heavy bottomed saucepan. Heat on medium/ low heat until the sugar dissolves. Don’t allow to simmer until the sugar has dissolved.
- Once dissolved turn up to medium heat and allow to simmer for 4-5 minutes until you see a light caramel color. Turn off the caramel and whisk in the red food dye to reach your desired ‘blood’ color.
- Let it stand for a minute to cool a little before spooning it over the apples.
- Spoon the caramel over your apples generously and let it drip down the side for extra effect.
- Work fast with the caramel as it starts to harden quickly. If it does, don’t worry. Just heat it up again on low heat until it melts. You can repeatedly heat it until it is all gone.
- Let your apples cool and set, and then enjoy. HAPPY HALLOWEEN!!!!!
