Poisonedapple Recipes

POISON APPLE PUNCH

Steps:

• Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
• Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.

POISON APPLES

Steps:

• Remove any stems from the apples by twisting them off or snipping with kitchen shears. Place the apples on a parchment-lined baking sheet. Firmly press treat sticks into the center of the stem end of each apple.
• In a medium pot, combine the sugar, corn syrup, water and food coloring. Bring to a simmer over medium heat, stirring. Once it simmers, stir in the vanilla extract, stop stirring and attach a candy thermometer. Use a pastry brush dipped in cool water to brush around the sides of the pot so they are totally clean and free of any sugar granules.
• Continue to boil the sugar over medium heat until it reaches 300 degrees F, 10 to 15 minutes. Let cool for a few minutes until it reaches 275 degrees F.
• Dip 1 apple into the hot sugar syrup, holding onto the treat stick, and dipping so that at least 3/4 of the apple is coated. Lift the apple out of the syrup, allowing the excess to drip back into the pot, then transfer to the prepared baking sheet stick-side up.
• Repeat with the remaining apples, tilting the apple and/or the pot, as needed, as you use up more of the syrup. If the syrup gets too thick, it can be gently reheated over medium-low heat. Don't stir, just gently swirl the pot over the heat until it becomes fluid again.
• Let the apples cool completely, about 3 hours, before serving. Slice each apple into 8 wedges to make them easier on the teeth!