Ingredients

The following ingredients have 8 Servings
  • 6-12 caramel apples ((6 large apples or 12 small apples))
  • 16 ounces melted and tempered semi-sweet chocolate (or melted dark cocoa candy melts/confectionery coating)
  • 1 recipe white modeling chocolate
  • 1 recipe dark modeling chocolate
  • food coloring/icing coloring (I used neon green, yellow, red, orange)

Instruction

  • Dip your caramel apples into the melted and tempered chocolate (or melted candy melts/confectionery coating) to fully cover your apple.
  • Pull the apple up out of the chocolate allowing the excess to drip off.
  • Set the apple on a baking pan lined with parchment paper or a Silpat.
  • If using tempered chocolate, refrigerate until set, about 8-10 minutes. If using candy melts, freeze until set, 5-8 minutes.
  • Allow the caramel apple cauldrons to sit at room temperature for at least 10 minutes.
  • Then use a pastry brush or paper towel to rough them up a bit so they look like old cauldrons.
  • Knead some dark modeling chocolate then roll it into a long log about 1/2" thick.
  • Wrap the log around the very top of the cauldron.
  • Cut off excess and pinch two ends together.
  • Color some white modeling chocolate neon green.
  • Pinch off very small bits of it and roll into balls.
  • Brush the top of the apple inside the cauldron brim very lightly with water.
  • Gently press the small green balls of modeling chocolate inside the top of the cauldron.
  • Roll out or flatten a ball of neon green modeling chocolate and cut into a circle to fit inside the brim.
  • Use a knife or a #10 round pastry tip to cut a hole in the circle of modeling chocolate.
  • Pick up the circle, place the hole over the end of the caramel apple stick, and work the modeling chocolate down onto the apple.
  • Press the green modeling chocolate over the green balls tucking it in around the edge of the brim, creating the look of bubbling brew.
  • Color some white modeling chocolate red, orange, and yellow then pinch off pieces and press them together, flatten, then roll it out to 1/16" thickness.
  • Use a mini teardrop cutter, a leaf cutter, or a knife to cut out your flames.
  • Brush a very small amount of water on the backside of each flame and press them onto the side of the cauldron at the base.
  • Pinch off a small amount of dark modeling chocolate, roll into a skinny log, cut, and create a circle.
  • Also cut a piece that's about 1/8" long.
  • Pinch together the ends of the circle and press the small piece on top of the seam.
  • Use a dab of water to glue the handles to the sides of the cauldron.
  • To create the dripping bubbling brew, pinch off very small amounts of neon green modeling chocolate, roll into balls, flatten into teardrop shapes, and attach to the brim of the cauldron.