I am a bartender who has little experience using caramel.  I want to use caramel as a garnish by dipping dehydrated apple slices in it.  How do I create a "dripping effect" on the dehydrated apple slice?  I need it to look "drippy", but also need it to be hardened.  Also, is it possible to prepare the apples in advance, or do I need to do each one when making the drink?  This is for a cocktail competition, so the garnish has to be on point.  Any help is appreciated!