Thread: meathead, brain mold, & caramel apples

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Ok so I've been on here for a while now and I always have trouble with a few things. I can never get my brain mold to end up right, and I had all the caramel melt off my apples last year. I also need the recipe for the blood and how to do the meat head for sandwiches (I'm doing my scout party and think they'd love the groosness of it.) I would love some help finding out how you guys do these things and get them to work and look awesome.

Thanks
-Ren (gothikren)

if your doing the meathead,make sure the jello is sticky like jello jigglers,otherwise the meat will slide off,add your meat from the deli,yhen cover with sahran wrap untill your ready to set it out.

for the cheese brain mold,make sure you spray the inside of the mold with baking spray,then it will come out easier.

Here is a thread with different brain mold recipes & tips:

Recipes for Gelatin Molds (Brains, alien, etc.)

Usually to get the mold to come out, dip the bottom of it in some warm water (not hot).



I am not sure what happened with your caramel apples, there are alot of recipes out there so it depends. The easiest I found uses the wrapped caramels from the grocery.

Here is one recipe here:

http://allrecipes.com//Recipe/carame...es/Detail.aspx

This is the one I have used........

Easy Caramel Apples
4 apples, chilled
4 popsicle sticks
1 ¼ lb. caramel candies
1 Tablespoon heavy cream

Rinse and dry the apples. Poke popsicle sticks through the tops of each apple. They should reach halfway in the core.

Unwrap the caramel candies and place in bowl and microwave or use double-boiler method. (It should have high sides and be large enough to dip the apples without spilling over.) Melt completely. Slowly stir in the heavy cream until well combined. Heat mixture until a smooth dipping consistency.

Carefully dip the apples in the mixture and allow the excess to drain. Carefully place the dipped apples on parchment paper until set.

Hope this was helpful

thnx so the red stuff I see in the meathead is normally jello? I guess I didn't know that lol.

As for the apples I know that last year (or maybe it was the year before) Rikki and I both had trouble with caramel sliding off our apples and someone said that maybe they were too waxy I want to make them again but am kind of afraid to even try.

The jello mold I did last year I tried spraying first, but it didn't even get good ridges with the recipe so I'm going to look at what all you guys have posted and try something new this year. I've had my mold for 3 years and never got a good food item out of it so far

Thanks for all the help and ideas so far. Looking forward to even more.

The apples have to be completely dry. Also, after you coat them with caramel, stick them in the refrigerator so they can harden a little. Good luck! I have problems with caramel apples every year as well - mine always get stuck to the wax paper (I have been sprinkling generous amounts of powdered sugar on the paper and that has helped somewhat).

Use parchment paper, not wax paper....there should be no issue getting it off the parchment. Good luck!

Originally Posted by Gothikren

The jello mold I did last year I tried spraying first, but it didn't even get good ridges with the recipe so I'm going to look at what all you guys have posted and try something new this year. I've had my mold for 3 years and never got a good food item out of it so far

Gothikren- what type of recipes are you using in your mold? I've found that to get a good amount of ridge detail, gelatine is needed (even in savoury recipes). I always add a little bit more than normal to get it to hold.

Yeah, I was thinking the same thing as rosella. What you put in your mold is just as important as pre-treating the mold. I always do extra gelatin as well.

when I make m y brain mold, I line it with saran wrap and then spray the wrap. Comes out perfect. (hope I didn't jinx myself,lol) I also add an extra envelope of plain gelatin to every jello shot/mold I do, just to firm it up a bit. It has never changed the recipe much but it makes more detail from the mold. I also place the mold in very hot water for a couple of seconds until I can see it slip away a bit from the sides if I tip it.

With my meat head, I use whipped cream cheese inbetween , just because I dislike the sweetness of the jam . I find it sticks really well. Just use quite a bit.

With your apples, I find that if I soak them in a veggie/fruit cleaner first, then I scrub them with baking soda, then make sure they are very dry..... the caramel sticks. I also place them on a cookie sheet full of white sugar until after they harden.. It gives the bottom a yummy coating and they NEVER stick Then, I wrap them in parchment. I saw this once at a carnival and copied it.

Originally Posted by yummum29

when I make m y brain mold, I line it with saran wrap and then spray the wrap. Comes out perfect. (hope I didn't jinx myself,lol) I also add an extra envelope of plain gelatin to every jello shot/mold I do, just to firm it up a bit. It has never changed the recipe much but it makes more detail from the mold. I also place the mold in very hot water for a couple of seconds until I can see it slip away a bit from the sides if I tip it.

With my meat head, I use whipped cream cheese inbetween , just because I dislike the sweetness of the jam . I find it sticks really well. Just use quite a bit.

With your apples, I find that if I soak them in a veggie/fruit cleaner first, then I scrub them with baking soda, then make sure they are very dry..... the caramel sticks. I also place them on a cookie sheet full of white sugar until after they harden.. It gives the bottom a yummy coating and they NEVER stick Then, I wrap them in parchment. I saw this once at a carnival and copied it.

You use cream cheese in between the meat and jam,for your meathead? That must be a different recipe....we use the jello,thin strips and then add the really thin sliced deli meat such as turkey and ham.