Kelli's Fabulous Caramel Apples

The key to great caramel apples is proper temperature and homemade caramel. (The caramel we had was "Kneaders" caramel and Kelli isn't allowed to share it.) So everyone be on the look out for a good caramel recipe.

You should begin by washing your ROOM TEMPERATURE granny smith apples (really you can use whatever apples you like, but granny smith are nice and tart which goes well with the sweet caramel).

Then insert the stick into the center of the apple that has the stem removed. Place the clean apples on a cookie sheet lined with wax paper so they won't stick once they are dipped in the caramel.

Candy temperatures are the VITAL step. Caramel should be heated to 180-200 degrees. You can do this in the microwave for short intervals stirring occasionally. If you plan on making alot of caramel apple and frequently you might want to invest in a digital candy thermometer. If this is more of a once in a while kind of thing you could just use any kind of theremometer and shoot for more around 190 degrees to be on the safe side.

Once your caramel is hot and ready, dip your apples into the caramel and then twirl the extra caramel off the apple. This requires a little bit of shaking too. Be sure to wipe the bottom of the apple against the side of the bucket and set the apple onto the waxed paper. If you place the apple in the fridge for a few minutes, it will help keep the caramel nice and shiny! If you are going to add toppings add them while the caramel is still warm. Anything with chocolate isn't a good idea because it melts and will fall to the bottom. You can however dip the entire apple into chocolate and then add toppings. If you are going to dip the entire apple into chocolate let the caramel apple cool completely and then heat your chocolate to 120 degrees and no warmer. Begin heating your chocolate in the microwave stirring it and checking it's temperature until you reach 120 degrees. If it gets to hot, which happens almost everytime, simply add some more non-melted chocolate. Kelli had a bowl of unmelted chips ready to go if this happened. After the caramel apple is dipped you can either sprinkle other toppings on or let it cool.

Here are some topping ideas:

Cinnamon and sugar- This is mine and Tiffany's favorite!

Nuts- Kelli uses Peacansp

Crushed oreos

Caramel then milk chocolate drizzled with white chocolate

Some other suggestions were to place the finished caramel apples in little paper muffin cups and then wrap them up with clear celophane. Who wouldn't want that as a gift?

To cut your apple get a long seraded knife and simply cut round all four sides of the apple stick. It leaves the core of the apple and gives you a "flower" look with the apples pieces.