Question 1

Why won’t the chocolate on my apples harden?

Accepted Answer

It is possible that the chocolate has too much moisture. Maybe it somehow got water in it. Another reason is that the apples may have had a wax coating. Always make sure there is no coating on the apples before dipping them. The best way to do this is to wash them with a brush under lukewarm water. However, be sure to dry them well before dipping them, or the chocolate will slide off.

Question 2

How can I make edible blood thicker?

Accepted Answer

The best way to thicken candy blood is with corn syrup, also known as Karo syrup. Mix a little bit in with the blood until it is thick enough. To make it thick and cloudy, like real blood, add cornstarch or flour. Stir well, and it should be the consistency needed in no time. Note that if the blood is too red, add some green or blue food coloring.

Question 3

Why aren’t the candy melts melting?

Accepted Answer

The temperature has a lot to do with it. If they have melted already and got hard again, it is because the temperature is too cool in the room. It may also be that it is too moist, and it causes the melted candy to seize. Another issue can be that the candy has not been stored properly. If it has been stored too long, it can go bad. Adding oil or shortening is another way to help it melt. Try melting it in shorter bursts like 15 to 20 seconds instead of 30. Or use a double boiler instead of a microwave, stirring constantly.

Question 4

How do I get the almond slivers to stick to the fingers?

Accepted Answer

The easiest way to get it to stick is to make a little indention at the end of the “finger” and then place a dab of frosting there. Then, place the almond sliver there and press down on it slightly. It should stick. If not, use some of my royal icing. It sticks like glue. Melted chocolate will also help them stick.

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