Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until it starts to cool then the butter separates and it will not stick. It really is useful working with a candy thermometer because you can monitor the temperature closely. With one of the batches I overheated the caramel when reheating and it turned into hard toffee. 2. Placing apples in the boiling water made them seep juice, will try them without following that step the next time. I had many extra apples and kept them near a cool door, that made the caramel hard but once it was placed in a warm room they started to soften again. Definitely worth trying, flavor is far superior compared to store purchased caramels. Also, it is useful to have a helper hold dipped apples upright to cool a moment before placing on parchment otherwise you will have the hot caramel puddle.

We also forgot the balsamic but it was still terrific. Doing the low starchy carb thing so we just had the zucchini with grilled steak. Did not have fresh rosemary so I used 1/2 the amount dried and it worked just fine. Very good and healthy.

We made 2 1/2 times more sauce as was suggested, and the potatoes were a hit.

I'm sorry but this dessert did not knock my socks off. I loved the base but the coconut pudding seemed heavy without enough distinction (I love coconut by the way. Perhaps that delicious base was too flavorful for the coconut and the two just did not pair well. I will try with just vanilla. Coconut might work well with just the graham cracker layering as in the Bavarian Creme dessert.

Delish! Everyone who has tried it, loved it. I used 2 packages of pistachio pudding, although mixing the flavors might be just as good. I have also made it with just vanilla pudding and that was incredible. Dark chocolate frosting for the topping was easy & very tasty. Great no bake dessert.