NOTE: not ALL tube pans are two-part. While I have used one-piece or two-piece tube pans, I am always cognizant to line the two-piece with parchment and cook it on a cookie sheet. Also be careful when using springform pans as even if they seem water-tight it may not be so.

Reviewed On: Sep. 25, 2011

very similar to the recipe i use making black bottom cupcakes. I'll try it tomorrow in a bundt pan and use a peanut butter frosting by request. When in my experimenting mode I might even try to modify the cream cheese filling for the cupcakes to add PB, reduce CC.....will let you know.

Reviewed On: Feb. 12, 2011

Every couple of yr I buy a 5# box of bulk caramel (only $23) from our local candy/cake store. Far easier for arthritic hands. Agree that if using apples from most stores, including organic, ARE coated with edible wax, so don't forget the boiling water dip---moments only. If able, purchase apples at a local ranch straight off the tree. These have no coating and are much smaller (tennis ball to fist size) than the lovely, showy ones sold at Saks and $$$$ stores. The upside is that peeeps can each have their own without feeling overwhelmed. Agree with refrig between coatings. Fav caramel-melting vessel for med-sm apples is my 2cup Pyrex measuring cup. Find it easy to dip/roll the apples without burning my hands or melting way too much. There is always leftover caramel, so tis easy to reheat and pour/scrape into a container to re-use (using "clean" technique assumed....no fingers, contaminants, etc.) Have had caramel last 2+ yr. wrapped in a plastic bag in a cool spot in the house. Surprisingly, no ants nor other pests so far. Yum....making these and choc/caramel/smoked almond turtles this weekend.

Reviewed On: Oct. 29, 2010