Reviewed: Oct. 30, 2010

I had a very hard time getting the chocolate to "drizzle"....I have done that before, yet today, it wasn't happening....The caramel was fine, dipped the apples fine, rolled them in the almonds instead of pecans and marshmellos....I didn't like how the marshmellos weren't sticking to the caramel very well....I will probably do this again, but not today;0)

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Oct. 30, 2010

This recipe needs to be taken down and replaced with one of the caramel recipes the other members replaced. If you don't read the comments first you won't find out that this will result in a complete disaster of caramel pooled at the bottom of your apple, no matter how long you chill it.

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Reviewer:

Sara K

Reviewed: Nov. 1, 2009

I had my son make these with explicit instructions to pop the apples in boiling water to remove wax as pr previous reviews. Well, he forgot this step and they were an absolute disaster with the caramel in a giant puddle underneath the apples. So I scrubbed off the caramel and started again. I dipped the apples in boiling water for ten seconds and dried them well. Then I placed them in the freezer so they were chilled. I remade the caramel using the chewy caramel recipe from this site [easier than all that unwrapping]. I made sure the temperature was around 200 when I dipped the apples. They could not have been more perfect and everyone loved them. Moral of the story, read the reviews before you make a new recipe!!!

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Reviewer:

bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 1, 2009

These apples were fantastic!!! I followed the suggestion of others and placed the apples in boiling water for 30 seconds or so, then wiped off the wax, then put them in the fridge to cool. The caramel stayed on perfectly! The toppings were a bit heavy and slid though, so I would try to "mush" them into the caramel a bit more for next time rather than simply rolling to get the toppings to stick.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 31, 2009

this did not work. I warn you, DO NOT MIX THE PECANS WITH THE MARSHMELLOWS. The marshmellows melted and when I rolled the apples in the mixture, it just took all the carmel of... this is really embarrassing, my apples are sitting on a tray, all the toppings sliding off and just little traces of carmel on the apples. :(

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Reviewer:

Kaylen

Cooking Level: Intermediate

Reviewed: Oct. 26, 2009

delicious!

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Reviewer:

James_White

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Oct. 11, 2009

I haven't eaten them yet but they look great. Let me make a suggestion, please. Having never made caramel apples before, I didn't realize this, but I'm glad I learned and can share with others. When you drop the apples in the boiling water ever so briefly, you really have to dry them immediately. Here is what happened to me. I dropped an apple at a time into the boiling water. Then I pulled each one out and let it sit on the towel. However, by the time I went to dry all 6 (after all were dipped) the wax was still there. So I put them all back in and made the mistake of leaving them in too long. The boiling water changed the color and consistency. It started the cooking process very quickly. Be careful.

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Reviewer:

msr

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: May 27, 2009

I made these. They were to die for.It came out excellent.Caramel I melted in a regular pot very slowly and to keep the caramel in place I boiled hot water in pot and just dipped my apples in there for a few seconds to remove the wax build up.Making sure I dried them off with paper towel. First time making these fancy apples everybody loved them. Will be making them again

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Reviewer:

kimld09

Reviewed: Feb. 15, 2009

I made these for my kids for Valentines Day, and they loved them. What I did differently was use a double boiler to melt the caramel, which may be a bit quicker, with milk instead of water. I also used organic apples, they don't have the wax on them so the caramel does not slide off, also when drizzling the chocolate on them, use a teaspoon and shake it back and forth a bit fast over the apples, so the choc. will kind of string off onto them.

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Reviewer:

Chef_Pete

Cooking Level: Expert

Reviewed: Nov. 6, 2008

PLEASE NOTE! The caramel slides down the apple because it is coated in wax. You need to dip the apple into a pan of boiled water for 10 seconds or so and then wipe the wax off with a paper towel. You may notice some of the white wax while you are wiping. If you fail to do this, the caramel will indeed slide off. If you want to drizzle chocolate on these, I suggest getting a plastic Wilton candymaking bottle, they are usually only $1-$2. Melt the chocolate in the bottle or put the already melted chocolate into it and you will have more control of the chocolate. Good recipe, but I prefer mine with different coatings/toppings. I hope this helps. The caramel sliding off is not the recipes fault, so I don't think it is fair to rate this recipe according to that problem.

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