This is a great recipe, but I changed a few things and have a few tips to make your apples incredible! First, you need a sweet and CRISP apple to get a good result here. I used Honey Crisp apples and got compliments at the Halloween Potluck I took these to about how good the apples were. I used 2 bags of cinnamon disks, double the water and 1 tablespoon of cinnamon extract as my cinnamon disks didn't seem to be quite fiery enough; not like red hots at least. I found that it takes some time to melt this down and before you get there they all combine into a huge piece of hard candy. It was at this point I got nervous, but just keep stirring and eventually you will have everything melted. I used a candy thermometer after all was melted and turned up the heat to reach 300 degrees. When you reach the 300 degrees, it will be a bubbling couldron of candy and will have expanded a bit. Turn off the stove at this time and start your dipping. You will get a gorgeous glossy candy coating that when set will be hard. With the 2 bags this yielded 7 large apples. This will be my go to recipe for candy apples!

Reviewed On: Oct. 19, 2009

This was easy as pie and yielded some glossy gorgeous caramel apples. I used 6 granny smiths, 2 packages of kraft caramels, doubled the water and vanilla. Definitely refrigerate your apples overnight and put them in the freezer an hour before use. This helps set the caramel. If you want extra caramel coating, refrigerate after the first coating for about and hour and then re-dip. Great recipe which I will use again and again!

Reviewed On: Oct. 19, 2009

I loved this! The taste was tangy and savory! Will use this one again!!

Reviewed On: Oct. 19, 2009