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Step 8Summary and Tips
I made 55 apples for a Halloween party. I used knives, bamboo sections, and red icing to make it look like they were stabbed heads. You could go for something more traditional like "coating them in nut pieces", but children don't generally choose the nut covered one when a stabbed head one is available.
Creating the Stabbed Head Look
Sometimes, I've seen trouble.....
If you find yourself with a pot of caramel and a layer of greasy fat on top, your caramel has become separated. There is still a chance that you can save it. First, remove the caramel from the heat and let it stop boiling, if it is still boiling. Add 3 tablespoons of water and 1/4 cup of honey. Then put the whole thing back on medium heat and stir it like crazy. Stir until it all looks like normal again and your caramel makes a firm ball when you do the cold water test. Then remove the pot from the burner and stir it until it stops boiling. Then immediately try and coat your apples. This is your last chance, so make it quick and do whatever you have to do to get the caramel on the apple. Even if you only end up with one or two caramel apples before the fat separates again, at least you can invite one friend over and eat your apples while you mope a little and then try again. If you really get depressed, you can add 1/2 cup of corn syrup to anything and it will fix it when you heat it up again.
Myths About Caramel Apple Making
-When you are making caramel for caramel apples with my recipe, you do not have to have to clean your pot between batches.
-Don't put the apples in the freezer to loosen the aluminum foil from the apples, it will turn your apples into mush and ruin them.
-You don't need corn syrup.
-Stirring does not cause your caramel to recrystallize.
Good Luck!
Creating the Stabbed Head Look
Sometimes, I've seen trouble.....
If you find yourself with a pot of caramel and a layer of greasy fat on top, your caramel has become separated. There is still a chance that you can save it. First, remove the caramel from the heat and let it stop boiling, if it is still boiling. Add 3 tablespoons of water and 1/4 cup of honey. Then put the whole thing back on medium heat and stir it like crazy. Stir until it all looks like normal again and your caramel makes a firm ball when you do the cold water test. Then remove the pot from the burner and stir it until it stops boiling. Then immediately try and coat your apples. This is your last chance, so make it quick and do whatever you have to do to get the caramel on the apple. Even if you only end up with one or two caramel apples before the fat separates again, at least you can invite one friend over and eat your apples while you mope a little and then try again. If you really get depressed, you can add 1/2 cup of corn syrup to anything and it will fix it when you heat it up again.
Myths About Caramel Apple Making
-When you are making caramel for caramel apples with my recipe, you do not have to have to clean your pot between batches.
-Don't put the apples in the freezer to loosen the aluminum foil from the apples, it will turn your apples into mush and ruin them.
-You don't need corn syrup.
-Stirring does not cause your caramel to recrystallize.
Good Luck!
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