Snow White was one of my favorite movies growing up. But unlike my cousins and friends, my favorite character wasn’t the pale-faced, black-haired beauty. Instead it was the evil witch. I don’t know why, but I found her to be fascinating. In true villain fashion as well, my favorite scene was when the beautiful Snow White took her first bite of the witch’s poison apple.
Which sounds completely morbid, I know, but in my defense, it’s a really awesome scene. To celebrate my favorite villain from Disney’s movie, I thought I’d make a batch of poison apples just like the one Snow White ate in the movie. And yes, I did chase my husband around saying, “Have a bite of this apple, my pretty!” in my best witch voice.
Black poison apples recipe
Inspired by Simply Delicious Food
Don’t worry, these apples won’t put you into an infinite sleep. Instead they’ll just make your party that much cooler and totally win you some brownie points with your friends! The best part? They are really easy to make, especially ahead of time.
Prep time: 10 minutes | Inactive time: 2 hours | Cook time: 10 minutes | Total time: 2 hours 20 minutes
For the sauce
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 4 tablespoons butter, unsalted
- 1 tablespoon vanilla extract
- Black food coloring
For the apples
- 6 Granny Smith apples
- To make the caramel, in a medium-size saucepan over medium heat, heat the brown sugar and heavy cream. Whisk constantly until the sugar is dissolved. Add in the butter 1 tablespoon at a time, careful to mix well after each addition. Reduce the heat to medium-low, and stir continuously while adding in the vanilla until the mixture is thick and lightly browned, about 6 minutes. You need to keep stirring to prevent the sauce from burning.
- Once browned, remove the mixture from the heat, and immediately pour it into a sterilized jar. Chill it for about 1 hour (to thicken up).
- Once the apples are ready to dip, add enough food coloring to the caramel to get a nice, rich black color.
- Remove the stems from the tops of the apples, and carefully insert the skewers into the centers. Line a baking sheet with parchment paper.
- One at a time, dip the apples into the caramel, covering them to the very top (but leaving a circle around the skewer that shows off the green). Hold the apples up above the caramel so the excess can drip off.
- Place the apples on the parchment paper, and chill them for about 1 hour. Once ready to serve, remove the black caramel apples from the parchment paper, and enjoy.