Skewer the apples using the skewers..

In a saucepan, combine the sugar and cream. Heat the mixture, stirring continuously, until it achieves a gentle boil.

Allow the contents to simmer for 15-20 minutes, stirring regularly to ensure nothing sticks to the bottom. The aim is to achieve a caramel-like consistency.

Depending on your desired consistency, you may need to adjust the cooking time. If the mixture remains too thin, let it simmer longer or incorporate more sugar.

Enhance the caramel mixture's flavor with a dash of honey and vanilla flavoring.

If desired, add food coloring to the caramel. The resulting shade will vary based on the color type and quantity used. Remember, liquid food coloring may slightly dilute the mixture.

If this happens, reheat the caramel briefly to regain the desired consistency.

Once ready, immerse the apple into the caramel, using a twisting motion. As you extract the apple, continue rotating it in the air, allowing the caramel to harden slightly, preventing drips.

Set the apple on a flat surface. Once the caramel sets a bit, carve a crescent shape into the apple using a sharp knife.

Prepare the cake glaze by mixing it with a little water until it thickens.

Time for the teeth: Slice a marshmallow into elongated pieces. Sculpt two of them to have pointed ends, resembling vampire fangs. For regular teeth, halve a marshmallow piece and use as-is.

Employ the cake glaze as adhesive. Apply a bit on the apple's carved "mouth".

Affix the "center teeth" first.

Next, place the pointed vampire fangs. If you prefer, you can fashion your vampire apple solely with these fangs – think of our approach as merely a suggestion!

As a finishing touch, daub some more red cake glaze to resemble "gums".

Warning: Beware, this apple has a bite!

Carve an eye socket into the caramelized apple using a knife. Insert a black grape into a pitted lychee.

To ensure the eye stays in place, use the red cake glaze as adhesive again.

Press the eye into the socket...

..and you're done!