I have never made caramel apples up until now, although, I have had many (fairs, cider mills, etc). I believe the milk ingredient really enhances this recipe:)
Just a few things on my own experience (not taking away from the recipe at all!):
I used a bag of Kraft Caramels (14oz minus a few due to previous "sneaking" a piece between me and my 4 year old!!) and tossed them in the microwave on high at two 1-minute intervals (to allow stirring as directed). I think I will lower the power a tad next time, however, to maybe 75%. When I took the bowl out, it appeared to be rather runny as a previous poster mentioned. I stirred it and as the initial temp cooled a bit, it thickened up.
YES...you will have to work fast because as that caramel cools, the thicker it gets and makes it more difficult to get a smooth coat on it.
I used a typical cereal bowl (that comes with a set of dishes), but next time, I will totally use a bowl AT LEAST as deep as the apple (and then some to allow for the stick) to ensure a complete coverage (the stick area was difficult to cover).
Also, I was able to get roughly 8 out of this. My apples were fresh Jonathan apples from MI and no bigger than a fist (if that)..so maybe that helped yield a few more:)
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I have never made caramel apples up until now, although, I have had many (fairs, cider mills,...