For all of us that have failed in our first attempts...

Today I went searching for the perfect caramel apple recipe (I have never mastered this one). There were an abundance of recipes, but I liked this one because of the helpful hints at the end. Who ever knew! I had to share!

Homemade Caramel Apple Recipe with Packaged Caramels

When you're short on time or don't feel like putting in the effort, this caramel apple recipe is almost as good as the kind made with homemade caramel. Keep a close eye on the caramel to assure that it doesn't burn. This can be done on the microwave or with a double-boiler. To make this a cinnamon caramel apple recipe, stir 1/2 to 1 tsp. of ground cinnamon into the caramel while cooking.

Ingredients:700 g. (24 oz.) caramels, unwrapped
4 tbsp. whole milk
10-12 medium-sized apples, sticks inserted in tops

Instructions:

1. Melt caramels and milk together in a double boiler, stirring often. Or melt in the microwave on high for 30-second intervals, stirring between each interval, until melted and smooth.
2. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.
3. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.
4. Place apples on greased wax paper or foil.
5. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)
6. Let cool to set.

Tips for Perfect Homemade Caramel Apples

If you've never made a caramel apple recipe, or have had a recipe or two come out disastrous (it definitely happens), don't despair. When you get it right, making caramel apples is easy as could be. If you want to know how to make caramel apples perfect every time you make them, follow these tips:

1. If this is your first time, use packaged caramels-- it's easier to get the texture right. Especially if you don't have much experience candy making.
2. Be sure your apples are washed and VERY dry before dipping.
3. Choose smaller apples to make caramel go further-- after all, it's hard to finish a whole one, anyway.
4. Use cold apples for dipping to keep the caramel from sliding off.
5. If in doubt, decorate your apples. If they're coated in nuts, chocolate, etc., they won't stick together and can be packaged individually.
6. If using store-bought apples, the wax applied to them may keep the caramel from sticking. Scrub apples clean with baking soda, or dip briefly in boiling water to remove the wax.
7. When decorating with larger items, don't make them too big, as big items tend to be too heavy for the caramel to hold them.