Reviewed: Jan. 12, 2009

These apples were good but when I did as others suggested and dipped boiling water to remove the wax, the skins turned a brownish color and separated from the apple. It was okay for our own eating pleasure but I wouldn't give it as a gift. It did keep the caramel from sliding from the apple though.

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Reviewer:

mamamary

Reviewed: Dec. 29, 2008

I must be caramel apple challenged. I microwaved the caramels for 2 minutes and stirred, stirred, stirred, but there will still chunks. I put it back in for 30 more seconds and there will STILL chunks/strings of caramel. I hoped they would melt as the mix sat, so I went ahead and dipped the COLD apples. I then dipped them in chopped peanuts. As I placed them on the greased cookie sheet, the vast majority of the caramel proceeded to run directly off the apples and onto the pan. I got scared so I placed them right into the fridge again. It was a complete disaster. They tasted great, but they definately did not come out the way they were supposed to.

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Reviewer:

Chelsea

Reviewed: Nov. 8, 2008

Simply delicious!

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Reviewer:

Lv2Cook

Reviewed: Nov. 2, 2008

My whole family came over on Halloween night & made these after trick or treating. They loved it, even the grandkids. We had to double the recipe. We didn't change anything & they came out great. We did put them in the frig. for awhile to get hard, but that's all. Thanks for a great recipe.

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Reviewer:

T. Neill

Cooking Level: Expert

Home Town: Elizabeth, Indiana, USA

Living In: Georgetown, Indiana, USA

Reviewed: Nov. 1, 2008

I doubled the recipe and attempted to make 12 caramel apples, but failed miserably, however, all is not lost b/c I've discovered a few tricks (2 turned out good). 1. Dip apples in boiling water for a few seconds, then rub off the melted wax (this helps the caramel stick) 2. Use small apples 3. Let the apples cool a bit in the freezer before dipping them in caramel. 3. Make sure apples are DRY 4. After dipping in caramel, hold it up right for a while until the caramel has cooled slightly. 5. If the caramel still drips after a bit, you're caramel was too hot. Well, I'll try again next year and I know they'll turn out better!

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Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

Reviewed: Oct. 31, 2008

I had trouble with this recipe. I put the apples in the freezer for 15 minutes and then I stuck them in the fridge. I had a bad time with the caramel. The first three worked alright, but I could only do 5 total. I didn't have enough to do the last one. I'm not making this recipe again. I followed the directions, but they didn't end up looking at all near to the picture. I am very disappointed with the results. I haven't tried one yet, but I plan to try one tonight.

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Reviewer:

DrJohnnySkeptic

Reviewed: Oct. 31, 2008

A great simple recipe. I did it with the kids and they turned out delicious! We rolled some in chopped pecans and others in mini chocolate chips.

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Reviewer:

ybac

Cooking Level: Expert

Reviewed: Oct. 30, 2008

I made this recipie for a Girl Guide camp. The girls had fun dipping the apples, and really enjoyed eating them. I will make these again! I used 7lbs caramels and 1/2 c milk. I melted the caramels in the microwave, and kept the caramel warm in the crock pot. If the sauce started getting too thick, I would turn the pot up to high for a few minutes. This covered 37 large apples. The first few apples had too much caramel on them, and there was a large puddle under the apples on the waxed paper. I could have done more apples if I had removed some of the excess caramel from the bottom just after dipping using a knife. I pressed the dipped apples into sprinkles to keep them from sticking to the waxed paper. The coating hardened more on the apples that were done last. Probably due to the sauce cooking in the crock pot.

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Reviewer:

Spats

Reviewed: Oct. 24, 2008

This recipe was exceptionally easy and fast. I've never made caramel apples before and would quite happily do it every day if need be because it was THAT easy. I didn't have wooden sticks so I used corn on the cob handles (the longer ones that look like mini corn on the cobs)and just stuck one where the stem had been.

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Reviewer:

Yorkpuddin

Cooking Level: Intermediate

Home Town: Aguanga, California, USA

Living In: Oceanside, California, USA

Reviewed: Oct. 24, 2008

I had truly forgotten how good a homemade caramel apple tastes. Wow! If you haven't done this in a while, now is the time. A few tips I can offer from my experience, which turned out very well: 1) Do not substitute water for milk - the milk is important. 2) Microwave for 3 or so minutes, stirring after each minute. You want the caramel to actually bubble up. Much the way you do when you are making caramel corn, when the caramel is bubbly and expanded it is much easier to dip into. 3) Rotate your apples while you dip, and after you get the apple covered, hold it up above your bowl and slowly rotate to allow the caramel to make an even coat. I found this helped reduce the "puddle" at the bottom. It does not eliminate it, just reduces it if you wait a bit and keep rotating before putting on the plate. 4) if you want to decorate with bits of stuff, sprinkle just a little bit on the side facing you, and then gently press into the caramel. Don't roll it or push it into the toppings as that moves the caramel away from the apple and contibutes to the puddle or very gloppy apples. Enjoy, and thanks for the recipe - man are these good!!!

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