I added a teaspoon at a time (twice) and it looked like the consistancy I would need. It's a little thicker than what you would find on a normal caramel apple though.
I think I got it right, except one small detail. They got runny if I didn't cool em off quick. What I started doing was dropping em on small sheets of foil (between 5 and 10 to a sheet), and then transferring them to a cookie sheet I had in my fridge. The first batch (that I had sitting out while I did the second batch) ran all over, the batches I put in the fridge soon enough seemed to hold up ok.
Though I'm probably going to want to get a roll of waxed paper before I try this again. Sticky sticky... even on parchment.
That's a definate YES on the wax paper... all the ones I had on foil are stuck hard.
Another thing, it seems there's juice coming out of my mini-apples (took a melon baller to a couple apples) which makes the coating unstable. Basically, the caramel will come off given the slightest excuse. Think it's fixable, just have to use wax paper and chill them down good and pull em off with a spatula rather than using the toothpick.
Other than that, I'm learning.
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