Disney's Poisoned Apple Recipe with a Twist

Wash and scrub the apples with mild dish soap and a brush to remove the wax coating and prevent caramel from sliding off. Thoroughly rinse and dry the apples. Insert sticks into each apple and place them into the freezer while you prepare the caramel and a parchment paper-lined baking sheet.

For the Caramel:

Add the chopped butter into a saucepan. Cook on medium heat, stirring occasionally. Once the butter melts and starts boiling, reduce the heat to medium-low. Continue cooking, stirring occasionally; the butter will foam up first, then will become clear. Continue cooking until the butter starts forming brown caramelized pieces at the bottom of the saucepan.

Remove from heat and add in the corn syrup, sugar, and the condensed milk. Return to the stove and increase the heat to medium-high. Once the caramel starts boiling, reduce the heat to medium-low and insert a sugar thermometer. Cook for 15-20 minutes, frequently stirring until the sugar thermometer reads 240 F. Remove the saucepan from the heat and carefully add the vanilla.

Dip and roll each chilled apple in the caramel, shaking off the excess. Turn the apple upside down for a few seconds to allow the caramel to set slightly. Carefully place onto the parchment paper-lined baking sheet and place into the freezer for 20 minutes while you prepare the melting wafers.

For the Candy Coating:

Melt the red and green melting wafers in the microwave on 30-second intervals, stirring in between each until the wafers fully melt. Keep the red wafers in a bowl or heat-proof container. Transfer the green wafers into a piping bag fitted with a 1/8" diameter piping tip. Dip/roll the chilled, caramel-coated apples in the melted red coating. Allow to set, then pipe the green coating to create the iconic "poison" drips.