A sinister sweetness lies beneath these white chocolate bloody candy apples. A spine-tingling delight in every bite, they’re sure to conjure a fright on Halloween night.
Why this recipe works
White chocolate bloody candy apples are cursed with a bloody good taste. I dare you to take a bite! Coated in a white chocolate shell and drizzled with red gel for an extra spooky effect, these apples will bewitch your Halloween party spread.
We are ALL about the fun Halloween themed goodies, from poison Halloween candy apples to jalapeno popper mummies and witch finger cookies – your party will be the furthest thing from boring.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
HANDLE – If using branches we highly recommend baking them on a cookie sheet for 1 hour at 250 F. This will kill any tiny insects that might be on them. Allow to cool then wash and dry as described in the instructions below. Or, simply use regular candy apple skewers.
APPLE – Granny smith is our go-to for candy apples. They’re tart enough to balance out the white chocolate coating here. However, it’s totally up to you what kind of apple you want to use. McIntosh apples are another good choice for tartness while Pink Lady apples are in between sweet and tart.
WHITE CHOCOLATE – White chocolate can seize and scorch easily. To avoid this, follow the melting instructions and stop before it’s completely melted, stirring to melt the remaining pieces. You can use either white chocolate chips, white chocolate melting wafers, or white baking chocolate.
RED GEL – The red gel will not get hard. Keep this in mind when biting into your apple! Alternatively, you can tint some of your white chocolate to make the “bloody” drip, but you’ll want to thin it out with a little vegetable or canola oil so that it drips well.
How to Make Bloody Candy Apples
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Wash the apples and branches, dry thoroughly, and set aside. For the branches, be sure to rub them well so there are no tiny flecks to fall off into your white coating.
- Prepare a cookie sheet lined with parchment paper.
- Remove the stems from the apples.
- Insert a popsicle stick into the top of the apple. If using branches, use a metal straw or skewer to create a hole in the top of the apple. Insert a natural branch.
- Melt the white chocolate in 20-second intervals, stirring after each heating session. Stop heating when MOST of the chocolate is melted. Stir continuously until all chips are melted.
- Immediately dip an apple into the white chocolate, turning the apple to cover all sides. Hold the apple up and allow to drip into the bowl. Move to parchment lined sheet. Repeat for all apples.
- Once the chocolate is set, drip the red gel at the top of the apple, allowing it to drizzle down the sides. You may need to help the drizzles along with a skewer or popsicle stick.
Frequently Asked Questions & Expert Tips
Your white chocolate bloody candy apples are best kept at room temperature, either in an air-tight container or wrapped in cellophane bags to keep them from being exposed to air. Store for up to 4 days. You can refrigerate them, but it isn’t necessary unless you notice your red gel starting to drip further down.
Yes, you can easily make your chocolate covered Halloween apples a day or two ahead of time. However, if doing so, I would suggest dipping them in white chocolate and storing them at room temperature. The day you plan on serving go ahead and add the drips with red gel. If you would like to add the drips ahead of time as well I would recommend storing them in the refrigerator to prevent the gel from dripping down any further.
Serving Suggestions
Personally, I like to slice up my bloody candy apples as they are easier to bite into, but you can enjoy them either way. For presentation, they’re fun when spread out on a cake stand or flat platter. Alternatively wrap them in individual cellophane baggies and tie them with Halloween themed ribbon or place them in a cute candy apple box.
Feel free to tint your white chocolate a vibrant green shade using gel food color to resemble a poison apple. Or, use dark chocolate instead of white. It’s up to you!
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Bloody Candy Apples
Coated in a white chocolate shell and drizzled with red gel for an extra spooky effect, these bloody candy apples will bewitch your Halloween party spread.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prevent your screen from going dark
Servings: 4 apples
33 minutes
Calories: 579
Before You Begin
- If using branches we highly recommend baking them on a cookie sheet for 1 hour at 250 F. This will kill any tiny insects that might be on them. Allow to cool then wash and dry as described in the instructions.
- White chocolate can seize and scorch easily. To avoid this, follow the melting instructions and stop before it’s completely melted, stirring to melt the remaining pieces. You can use either white chocolate chips, white chocolate melting wafers, or white baking chocolate.
- The red gel will not get hard. Keep this in mind when biting into your apple!
Instructions
-
Wash the apples and branches, dry thoroughly, and set aside. For the branches, be sure to rub them well so there are no tiny flecks to fall off into your white coating.
-
Prepare a cookie sheet lined with parchment paper.
-
Remove the stems from the apples.
-
Insert a popsicle stick into the top of the apple. If using branches, use a metal straw or skewer to create a hole in the top of the apple. Insert a natural branch.
-
Melt the white chocolate in 20-second intervals, stirring after each heating session. Stop heating when MOST of the chocolate is melted. Stir continuously until all chips are melted.
-
Immediately dip an apple into the white chocolate, turning the apple to cover all sides. Hold the apple up and allow to drip into the bowl. Move to parchment lined sheet. Repeat for all apples.
-
Once the chocolate is set, drip the red gel at the top of the apple, allowing it to drizzle down the sides. You may need to help the drizzles along with a skewer or popsicle stick.
Expert Tips & FAQs
- Leftovers are best kept at room temperature, either in an air-tight container or wrapped in cellophane bags to keep them from being exposed to air. Store for up to 4 days. You can refrigerate them, but it isn’t necessary.
- You can easily make your Halloween apples a day or two ahead of time. However, if doing so, I would suggest dipping them in white chocolate and storing them at room temperature. The day you plan on serving go ahead and add the drips with red gel. If you would like to add the drips ahead of time as well I would recommend storing them in the refrigerator to prevent the gel from dripping down any further.
Nutrition
Serving: 1candy apple | Calories: 579cal | Carbohydrates: 77g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 462mg | Fiber: 6g | Sugar: 69g | Vitamin A: 144IU | Vitamin C: 11mg | Calcium: 169mg | Iron: 0.5mg