By Michael Newcomer, food critic

I’m not Martha Stewart. Blond hair, aprons and insider trading were never really my things. Unless you are Martha Stewart, don’t expect these apples to look like the photo you find at recipe.com. What I was trying to make were apple ghosts, but after a little unnecessary experimentation on my part, they became mummies.

I thought I would add caramel to my apples because the white chocolate I was originally going to put on by itself seemed a little plain. Pour a bag of Brach’s caramel candies into a deep bowl and put them in the microwave on high for three minutes, stirring every so often. Dip the apples (with sticks already attached — look for the bags of caramels with sticks included) into the caramel, and coat with a THIN layer. This is very important, because if you make the caramel layer too thick, you’ll break your teeth trying to bite through it). Place on wax paper that has been sprayed with cooking spray and let cool for about 10 minutes.

Skip the caramel step if you want your apples to look like ghosts, as the caramel gives the apple a rough, uneven mummy-like appearance.

For the ghost part, pour two boxes (6 oz) of Baker’s white chocolate into a deep bowl and melt in the microwave on high for about two minutes or until smooth (stop at a minute to stir). Dip the caramel apples into the white chocolate until covered with a thick layer. You might need to spread the chocolate with a small plastic spatula. Slice thin pieces of Twizzler for the eyes, and stick in the freezer for 30 minutes.

I topped my apples with sour worms and candy corn, but anything could be added for a little bit of flair. Just like the mummy, these apples will make you groan, Mmmmmmm.

Michael Newcomer is a senior at Tarpon Springs High.