A Halloween-worthy array of top-designer candied apples. These may as well be the center piece! Just be sure to have a backup, as they will be gone sooner than you can scream boo!
Stick the skewers in the apples. Punch small holes in 4 of the apples with a paring knife.
In a pan over medium-high heat, melt the sugar, water and syrup. Mix until everything's dissolved. Add the red food coloring.
Keep stirring until boiling. When it reaches 300°F, remove from heat.
Dip the 4 apples with the holes, plus 2 more without a hole in the red syrup, and lay on a lined tray. Add black food coloring, mix, and dip the remaining 2 apples. Set on the tray and let chill in the fridge.
Insert the gummy worms into the holes you punched in 4 apples.
You should have 2 classic red candied apples, 2 black candied apples, and 4 red candied apples with a gummy worm.
Method of preparing the Bleeding apples:
Place a skewer through the apples.
Gently melt the white chocolate in the microwave or over a bain-marie, then spoon the white chocolate all over the apple and allow the excess to drip off.
Place the apples on a lined tray to dry for about an hour. The chocolate needs to be completely set before adding the 'blood' caramel.
To make the blood caramel, place the sugar and water in a heavy-bottomed saucepan on medium to low heat until it dissolves. Don't allow to simmer until the sugar has dissolved. Then turn to medium heat and allow to simmer for 4 to 5 minutes, until you observe a light caramel color. Turn off the caramel and whisk in the red food dye to reach your desired 'blood' color.
Let it stand for a minute to cool a little before spooning it over the apples.
Then, spoon the caramel generously, letting it drip down the sides for extra effect. Be sure to work fast as the caramel hardens quickly. If it does, heat it on low heat until it melts.
Let your apples cool and set, and enjoy.
Arrange all the apples you made in groups of 4 on a tray and serve.
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