I don't know why I thought I could be as cool as them. A couple of weeks ago on "Battle Apple" one of the chefs made mini-caramel apples. And they were so cute that I wanted to make them for a Fall dessert party that Monica and I threw for our friends.
The first picture is what we ended up with (not so cute), the others give some idea of the pain it took to get there.
The caramel didn't stick. And because Monica might say it's because I added water to the caramels, let me just say one more time that the directions say to add water and that's exactly what I did last time I made normal caramel apples. To make these you use a melon baller, and so you end up without any skin - we think the problem really was that the caramel had nothing to bind to.
So, Iron Chefs, once again I am humbled at your culinary genius. I will just leave the cooking lessons to Rachel Ray (her pumpkin and black bean soup was actually replicable.... just not as cute).
6 comments:
glad to know we aren't the only food network geeks around! Emma thinks Rachel Ray is the best! If the t.v. is ever on(its not unless it happens to be a particularly slow Saturday)then this is what's on. Don't be too discouraged, i'll bet they tasted great!
was it you and i who used to pretend we were on a cooking show in the church kitchen? hmmm... im cant remember....
Steph--that's awesome. I do stuff like that all the time (totally botch in the cooking area, I mean), so I was glad to read, for once, of someone else's mishap!
http://iwright.wordpress.com/
Check out Nicki's preschool snack, still not as good as they looked on ICA but maybe you two can compare notes. Just so everyone knows, they still tasted good.
Hey, I thought they looked good! Ok, maybe not Iron Chef good, but still. They would have looked better if I'd had more than a half hour to make them. ;)
So, tips: Before I dipped the apple balls in caramel I coated them in flour. I thought I'd have the sticking problem if I didn't. I guess I was right...sorry about that! One more thing, I thin my caramels (I use Werthers - it's way better than Kraft - don't know what you use)with water, I use light Karo syrup. It works great! The only thing I would change is to use rice flour instead of all purpose and coat the apples RIGHT before dipping.
Oh yeah, and next time I'd thin my caramels a little more and coat the whole apple ball, not just 3/4 of it, like I did this time. I can't wait to try again - next time I'll coat them in fun stuff. I couldn't this time because of the pre-schoolers. We should get together and do it! I'm thinking of making them again on Friday for a get-together on Saturday.
Post a Comment