would you suggest maybe a hit of dark blue with the black? what brand of black gel are you using? thanks for everything.
these are beautiful. is there a way to tell when the candy gets to the hard crack stage without a candy thermometer?
when you drop a bit of the caramel into ice water it should form a hard little ball that cracks when you bite into it/hit it with a spoon.
i always have trouble with my apples sticking to the paper, whats the best way to get that to not happen?
i just tried this and it’s all watery and not sticking to the apple, is there something i’m doing 