Reviewed: May 3, 2012

My 10yo and I had a blast making several batches of caramel apples. But, I'm glad I read the reviews. There are a few elements of the recipe which are important to note. 1) Don't buy expensive caramel from the German company. Get the cheaper stuff from the company who also sells the blue box of mac & cheese. It melts best. Plus, the German stuff slowly falls down the apple sides. 2) Boil water to quickly remove wax from the apples, then wash them with soap and dry with paper towels. 3) While waiting for the caramel to melt, store apples in the fridge. 4) Be sure to wait for the caramel to cool (and thicken) a bit before rolling the apples. 5) Even if you use wax paper on the cookie sheet, ALSO use non-stick spray. The caramel will stick to the wax paper. It was a real hardship to eat the "mess ups". :) Enjoy!

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Reviewer:

thelambz

Reviewed: Feb. 14, 2012

Let me start by saying, if I was a pro at making caramel apples, I wouldn't be trying this recipe, obviously, with that being said let me say that there are many things missing in the instructions here. The caramel completely ran off my apples, the caramel was too runny, the apples need to be thoroughly wiped to ensure there is NO moisture, even let them sit for about 20 minutes before you coat to really ensure there is no moisture. I'll never make these again. Guess I better find a quick recipe to substitute in my Valentine's tins. Thanks.

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Reviewer:

Nbcx

Reviewed: Jan. 11, 2012

I made these at Halloween, turned out great, we really enjoyed them!

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Reviewer:

Angie7

Cooking Level: Expert

Reviewed: Nov. 3, 2011

Had a hard time with these. Tasted really good, but it just made a mess, and the caramel ended up just oozing off the apples, so I ended up throwing away what we didn't eat immediately.

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Reviewer:

BakingForNine!

Cooking Level: Intermediate

Home Town: Dover, Florida, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Oct. 31, 2011

I believe the key to getting the caramel to stick to the apple is the consistency of the caramel. It should be thick and goopy. I used a very small saucepan on the stove top so that I could easily control the consistency of my caramel. Don't be afraid to let it get pretty thick. If it's too thick, just turn the heat up. I rolled my apple around in the saucepan and got it really well coated, then I would hold it up above the pan and spin the apple around and up and down to even out the caramel. I spun it around for a long time, allowing the caramel to cool and set before I placed it on the wax paper. Tasted and looked great!

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Reviewer:

lauraleigh

Cooking Level: Beginning

Home Town: Lake Oswego, Oregon, USA

Reviewed: Oct. 30, 2011

Very fun to make! I melted my caramels in my crockpot (very easy for dipping). I kept the apples in the frigde until I was ready to dip them and I had very little drippings. My son had fun with the sprinkles however they did not want to stick to the caramel. I even had him sprinkle them right after I dipped them and the sprinkles stil didn't stick. I sprayed wax paper with cooking oil and put the apples back in the fridge. When the apples were done I pulled them off the wax paper and they did not stick at all. I can't wait to make more!

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Reviewer:

fschrank

Reviewed: Oct. 22, 2011

This was quite easy to do. I washed the apples in very hot water to make sure there was no waxy coating on the apples. The recipe doesn't explain to wait a few minutes, or so after microwaving the caramel, to start dipping. If it is too hot, it will begin to slide down, especially if the apples are rolled in some chopped peanuts. I put them on a parchment lined sheet. They had to be refridgerated at least three hours to be set. I thought the caramel coating was rather thick, for my taste, so I would shake off the excess very well. However, the actual apples were tons fresher than the pre-made caramel apples at the grocery store. The apples made all the difference.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 5, 2011

Easy, fast and tasty! I followed the advice of other raters, rolling the waxy apples in boiling water, wiping them down, putting the Popsicle sticks in them, then putting them in the freezer for 15 minutes. I microwaved the caramel and milk for 2 minutes and waited 5 minutes before rolling the apples in it. I found that if you keep spinning the apple over top the dish, after applying caramel, the caramel will, instead of dripping off, roll back over itself and harden as it cools. Do this before rolling in chocolate chips, or the chocolate will melt! I also buttered small squares of wax paper to set the apples on in the fridge, this worked out great! I'm the WORST cook in the world, so if I can do this, anybody can!

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