Could one reveal to me what the secret to making amazing, beautiful carameled apples is?
Because, I have heard of this whole Mellonball type carmeled apples where you caramelize chunks, and then eat them with a toothpick. I tried ... and failed at this last night.
Do you realize that apple is wet? and that hot carmel doesn't want to stick to a wet apple?
They looked a lot like this - instead of the carmel being soupy however, it stuck up in every direction, but did NOT stick ON the apples.
I think I'll just sick with these... They're incredible...and they involve chocolate!