For a frightful twist with these Poison Toffee Apples just add a few drops of black food coloring to the caramel toffee recipe to create a look of danger and poison!
Time for one of my favorite holidays out of the whole year. Halloween is just around the corner and I just love preparing a batch of ghoulish goodies. Just so happens the Creative Cooking Crew wanted us to fix up a scary dish for all the kiddies and ghosts. Please, do not be shy, take one of my Poison Toffee Apples. I promise they will bring you no harm!
Poison Toffee Apples
A poison toffee apple is the best way to catch your little children (victims) of any age. Who can resist a glossy apple covered in sweet candy? Well, that is if you can get passed admiring your reflection in the shiny candy.
Once all your preys have been caught you may wonder exactly what to do with them. Funny how cookbooks seem to skip this chapter. Well, I have a great recipe for you, just one of the top layer of my ideas, with some wonderfully crisp cured epidermis!
I cannot remember the last time I ate toffee apples but childhood memories seem to flood back every time I see them. For a frightful twist with these Poison Toffee Apples just add a few drops of black food coloring to the caramel toffee recipe to create a look of danger and poison.
Insert skewers in all the apples top center and set aside.
In a medium pan combine the sugar, water, corn syrup and food colouring. Stir over medium heat until the sugar has dissolved. Wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Turn the heat up and boil until mixture reaches the hard crack stage (150°c/310°F).
Dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.
A delightful way to serve your catch, great for appetizers and no one will be the wiser!!! Just like on the show Hannibal!
slices of prosciutto
Preheat oven to 400 F. Line a baking sheet with a nonstick baking mat and lay prosciutto slices flat in an even layer on baking sheet. Bake until crisp, about 10 to 15 minutes. Cool on a wire rack set over paper towels.