One adventure we took was to a cute little Wild life Learning Center. It's so small we walked the whole thing in 15 minutes. But babe got to pet a lizard, talk to parrots, see the cutest monkey and tell the alligator that he had and alligator on his shirt.
My other "adventure"... making candy apple slices! I was SO excited about this, because they are slices so it should be that much easier right... ummm... NO. So when I cook or bake I usually have a really bad habit of not being prepared, I always have to reach for a spoon in the middle of something or I forgot an ingredient that just so happens to be ALL the way in the back of the cupboard, stuff like that. But this time I had everything ready to go.
It started out as a breeze, got the apples washed, sliced and sticked. But then it came to the caramel and it went downhill from there. I started at 3 minutes, stirred at 2 minutes, then turned my back for, seriously, no more than 5 to 10 seconds and it was bubbling all over the place! So there I was working with a messy, hot bowl. After the apples were coated with caramel, I put them in the freezer while I melted the white chocolate, maybe 10 minutes. And when I tried to pull the slices off the wax paper, it was stuck! So about 25% of the caramel ended up being stuck on the stupid paper. The chocolate went a lot smother, which is crazy because I usually hate working with chocolate melt's, but that is nothing compared to working with caramel. After dipping each slice it chocolate, I sprinkled graham cracker crumbs and blue sprinkles.
The end result "looks" delicious right! They were ok... something went wrong! I put them in the fridge after this picture and when I ate one, 2 hours later, I noticed some of the caramel had settled at the bottom of the plate! They still look pretty and taste good, but during the whole process I lost half my caramel.
Does anybody have any tips for working with caramel?
linking up with lowercase letters and sami's shenanigans
linking up with lowercase letters and sami's shenanigans
Never worked with caramel so I can't help you there. They look good though.
ReplyDeleteHey Sarah, thanks for popping by Gypsy in Jasper.
ReplyDeleteI have no caramel tips for you, but I love the idea of these. All of the elements together sound like an amazing combo. Good for you for attempting it.
I just posted yesterday about my failures in the kitchen yesterday. I suck something fierce! HA.
These look so delicious and much more manageable that the traditional caramel apple!
ReplyDeletethe result looks perfect...sounds weired but you can use sandpaper if you coat whole apples (http://www.thekitchn.com/caramel-apple-tip-bust-out-the-155950) ... maybe this kind of works with sliced ones, too, if they are not to wet? many greetings, noni!
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