chocolate, caramel

chocolate, caramel, 
toasted coconut

Crushed oreos, 
white chocolate

small nuts

Almond Caramel

Black Forest

Peanut Brittle

Caramel Chocolate

Meteorite Caramel 
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Q. I made some gourmet caramel apples last year and they were great. I'd like to make them again this year, but had a problem last year
     with some of the caramel sliding off the sides forming a caramel puddle around the base. How do I stop this from happening?

A. I've heard that if you drop the apple in hot water for just a few seconds it will melt the wax coating off the apples, therefore, making the
caramel stick to the apple better. And a mild vinage wash might help also. Pkrobably the wax coating is the major problem...warm water and vinager should get it all off,  then polish the apples with a soft towel to dry COMPLETLY since water will also make it non-stick!  FYI: There is a product called Fit for washing waxy produce, also warm diluted salt water, rinsed and dried well.

Q. I am wondering why some caramel apples recipes suggest dipping the apples in boiling water for a short period of time. What is this for?? Thanks in advance!
A. This will melt the wax coating off the apples so that the caramel will stick to the apple and not slide off.

Test Kitchen Tip - No Trick to Caramel Apples

To help the caramel stick to your apples, you’ll want to soak them for a few minutes in hot tap water with a dash of vinegar added. Then scrub off any wax with a kitchen towel. Once ready, tilt pan to pool caramel. Use a twirling motion to evenly coat each apple; allow excess caramel to drip off.

Candy Apples are nice gifts
Heart Sprinkled Chocolate Caramel 

Apple Prep: Wash, put in stick (or cut), Boiling water, rinse, dry thoroughly.

If no sticks, then cut into 8ths. Wash in citric acid (liquid) and dip with your finger.

Product find:  Oil of Cinnamon + Red Food Color

If you were to use just straight caramels (Brach's mix) then you'll need about 8-12 caramels per medium sized apple ... so you'll need about 80-120 caramels for a dozen apples. Use very low heat... recommend the microwave oven. Stir in 1 tbsp butter or Crisco per 40 caramels.
If you use ready-made caramel you should choose the firm type (#102-NC30 Caramel Loaf by Nestles').

Quick Candy Apple Slices - You will need Granny Smith or Jonathan Apples for this recipe - you really need a TART apple to counter the SWEETNESS of this...
1 can    Eagle Brand Sweetened Condensed Milk
1 stick  Butter
1 lb       Caramel Loaf
To caramel - add butter - then add can milk... put in microwave for several minutes - be careful not to scorch... I pull mine out and stir it every so often.

The nice thing about this is that you can use it and then keep the leftovers in the frig and just reheat in microwave - it still is as fresh as when you made it. The butter helps with this.

ENJOY - I usually slice my apple - however, we have been known to drizzle this over popcorn - and have cream cheese on the side to serve with it. It is delicious but VERY RICH!!!!

   4      Flat          4 Inch Long Wooden Sticks
   4      Medium    Apples
   1      Pound       Caramel Loaf
   2      tbsp          Water
Insert sticks into bottom of apples. In 1 quart glass measure, warm/melt caramels with 2 tbsp water on high 3 to 4 minutes until melted, stirring halfway through. Dip apples in caramel, using spoon to coat completely. Place on waxed paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes. Serve immediately or refrigerate. Makes 4 servings.

IDEA: Gummy Worms for Worms in the Apple - Boy's Birthdays and Halloween
IDEA: Dip again in Chocolate
ROLL in marshmallows

  1 1/2 c  Sugar
  3 tb Butter
  1 tsp Vanilla extract
   3    Fuji apples; peeled, cored
         -and cut into eighths
         Vanilla ice cream
Pour sugar into large skillet. Heat over medium-low heat until sugar begins to melt. Continue to heat and simmer until syrup turns pale amber color. Swirl in butter and vanilla extract. Add to caramel syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar. Cover skillet and cook over low heat until apples exude juices, about 5 minutes. Uncover and continue cooking until syrup is thick, basting apples occasionally. Let apples cool slightly. To serve, spoon caramel apples into dessert dish and top with scoop of vanilla ice cream.

 1/4 lb approx Caramel Loaf  per Apple
 2-3 tbsps  Butter for each 1/4 lb of caramel
 1 tbsp  Milk
Place caramel in a microwave safe bowl or double boiler. Microwave until soft, add butter and mix with a buttered spoon until drippy. Milk can be added to adjust thickness. Dip prepared apples.

NOTE: Prepare apples as follows

Bring a pot of water to a boil. Individually dip the apples on sticks into the boiling water for about 3 seconds to the upper level of where you want the coating to top. (don't have to immerse the whole apple) - do this twice - then let them cool to room temperature on waxed paper.

NOTE: Calulations ...if using Kraft caramels unwrapped...(pretty expensive and edges dry out) I recommend Caramel Loaf: but you will need to recalculate amounts. For example if you'd like to make a dozen apples then use between (8 * 12) = 96 and (12 * 12) = 144 caramels. You'd add between (96/40) = about 2 1/2 to (144/40) = about 3 1/2 tbsp butter.

Caramel Apples

Make these treats ahead. They keep up to three days in the refrigerator.

Makes: 8 apples

Total time: 40 minutes
8  small, tart apples (such as Granny Smith or Rome)
8  caramel apple Sticks
1  cup heavy cream, divided
1  cup sugar
3?4  cup light corn syrup
1  stick unsalted butter
1  tsp. Vanilla Extract
 Pinch of kosher salt
2  cups chopped roasted peanuts

Nutrition Information
Per apple: 492 cal; 28g total fat (16g sat); 76mg chol; 207mg sodium; 65g total carbs; 3g fiber; 5g protein

Remove and discard apple stems; insert sticks halfway into apples; set aside.

Boil 3/4 cup cream, sugar, corn syrup, and butter in a large saucepan over medium-high heat until mixture turns a rich brown color and temperature reaches 250°, about 15 minutes.

Whisk in remaining 1/4 cup cream, vanilla, and salt. Remove from heat; cool 2 minutes.

Dip apples, one at a time, into hot caramel. Allow excess caramel to drip off, then quickly press nuts onto caramel layer before it cools. Refrigerate apples to set caramel. Serve apples at room temperature.

More apple toppings:

Popcorn: Crush fresh popcorn with your hands in a bowl. Coat caramel with popcorn, then with nuts, then drizzle with melted semisweet chocolate.

Chocolate: Dip your apples in caramel, then chill. Once apples are cool, dip them into melted milk chocolate, letting excess drip off. Chill again, then drizzle apples with melted white chocolate.

1. Stir caramel occasionally with a
wooden spoon until syrup reaches 
250° F on candy thermometer.

2. Stir in the cream and vanilla. The
caramel will bubble furiously. Keep
stirring to combine ingredients.

3. After coating each apple with 
caramel, use your hand to press
the topping into the warm caramel.

2 1/2 cup  Brown Sugar (light, packed)
1/2 cup  Granulated Sugar
5 oz   Evaporated Milk
2 tbl. Butter
1 tsp  Vanilla Extract
2 tbsp Marshmallow Fluff/Creme (optional)
8-12 med  Apples + Sticks
Bring a pot of water to a boil. Individually dip the apples on sticks into the boiling water for about 3 seconds to the upper level of where you want the coating to stop.( don't have to immerse the whole apple) - do this twice - then let them cool to room temperature on waxed paper.

Combine sugars and milk in a 2-quart sauce pan and bring to medium heat until sugars dissolved. Bring to a rolling boil stirring constantly or for about 8 minutes (or until candy thermometer reaches 238°F). Remove from heat stir in butter and marshmallow (optional). Stir in vanilla extract.

Let set hot solution cool until slightly thick. Swirl each apple into the hot mixture until completely coated. You may want to coat each apple twice. Let cool on waxed paper - chill.

Remarks: Rolling in cropped peanuts is a nice touch.
If this coating won't stick to the apples, try the Caramel Loaf until you understand the method a little more.


    2 cup sugar
    1 cup sweetened condensed milk
  1/2 cup heavy cream
    1 cup Karo corn syrup
  1/2 stick  butter  (1/4 c.) 
    2 tsp. Vanilla Extract
Combine sugar, milk, cream, and corn syrup in a tall pot over medium-high heat. Stir till combined and bubbling. Add butter. Continue to stir frequently, scraping bottom of pot, till mixture darkens a bit. Add vanilla.

Cook until mixture reaches 260 degrees on a candy thermometer--this is hard ball stage--or until mixture forms a firm ball when dropped into ice water.

Dip apples (red delicious) and place on waxed paper lined cookie sheet. (You can keep pot over simmering water to keep mixture from firming up.) Should be enough for 8 apples. Put utensils into hot water for easier cleanup.

  20 small apples
  20 apple sticks or bamboo skewers
   4 cups  sugar
   2 cups  brown sugar
   2 cups  water
   3 tsp   whole cloves
Line 2 large baking sheets with waxed paper or heavily buttered foil. Remove stems from apples. Insert 1 chopstick or skewer into stem end. Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and 1 1/2 teaspoons cloves in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 285F (soft-crack stage), about 20 minutes. Remove pan from heat. Immediately dip 1 apple into caramel, coating completely and allowing excess to drip back into pan. Stand apple on prepared sheet. Repeat with 9 more apples.

Make caramel again in clean saucepan with remaining ingredients. Dip remaining apples.

Note 1: This makes a crunchy caramel coating.
Note 2: Pans can be cleaned easily by soaking in water.

Caramel Apple with Chocolate Drizzle

click enlarge picture

Prepare as always but drizzle coating chocolate over the apple. Picture shows one apple with caramel and just rolled in nuts (lower front)

Chocolate Royal Apples (12-20 apples)

Prepare the caramel apples as above - or use your own caramel mix. Roll the warm caramel apples in chopped peanuts or cashews or mini-marshmallows or Rice Krispies or Gummi-Bears orwhatever... Chill. Then...
Prepare a single batch of Lunatic Fudge (using Semi-Sweet Chocolate or Milk Chocolate Chips). Don't cast the fudge into a pan but instead keep the mixture warm (Low or Med-Low heat) then dip the chilled apples into the chocolate fudge and let cool on waxed paper. Alternatively, you can use a wooden spoon to "dribble" the hot chocolate fudge over the apples for a dramatic effect.

You can make more Royal Apples since you will only need to coat the apples once in the caramel mix, then roll into the nuts.

Massively good. Pour any remaining Lunatic Fudge into a small pan or cup-cake tins.

LUNATIC FUDGE - Quick and easy way to make Dark, Medium, and Light Chocolate Fudge, Vanilla Fudge, Peanut Butter Fudge, Butterscotch Fudge, or just about any other flavor of which you can think.

(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

click enlarge
CANDY APPLES dipped in white chocolate, drizzled with milk chocolate. Add glitter ribbon and our Star Rings #X-202

This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to  make, sets up very nicely without refrigeration, and has an excellent taste and texture. Don't be surprised if your friends tell you this is the best fudge they've ever had in their life. Honest. All I  ask is that you don't modify this recipe, change it's name, or remove my copyright.

   [Note: this makes A LOT of fudge, use a very large saucepan for boiling.]

       1/4 cup  Butter (1/2 stick, chilled)
    4 3/4 cup  Sugar (Granulated)
        12 oz   Evaporated Milk (one large can)
        12 oz   Merckens dark Chocolate (2 cups)
     11.5 oz  Milk Chocolate (2 cups)
     13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars)
                   (may substitute 4 cups of mini-marshmallows)
         2 cup  Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
         1 tsp  Vanilla Extract
         1 tsp  Butter Flavoring (optional)


     Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.

     Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan
     or Pyrex glass dish and set aside (or in the refrigerator). Use Medium heat to bring the milk and sugar to a rolling boil
     while stirring constantly with a wooden spoon or single stem hand mixer.   Add marshmallow creme - fold in - the boil
     will stop.

     Bring back to a rolling boil and continue to boil for [8] full minutes by the clock (start timing once all the marshmallow
     has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The
     mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the
     heat a little and continue stirring.

     Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides
     of the hot saucepan.  Mix thoroughly and pour into prepared pan.  Cool 2-3 hours at room temperature.  Remove
     from pan, remove foil, cut into squares.

     Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
-See notes next -

     * THE STUFF GROWS: After adding the marshmallow creme and butter to the hot milk/sugar solution, the volume
     will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil
     continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture
     and prevent scorching. Remember, this recipe calls for two [2] sauce pans... one to boil and one to mix.

     * YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips then you may use 24 oz. of
     semi-sweet chocolate chips - though it has a stronger chocolate taste. Two large "Merckens" bars (7 oz each) will more
     than substitute for the Milk Chocolate Chips. You can also use 24 oz. of White Chips for an excellent Vanilla Fudge.
     Don't be shy about substituting mini-marshmallows for the marshmallow creme.

     * MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil
     time must be reduced to [5] full minutes by the clock. I would also recommend a 9" x 9" pan. You can also
     substitute 5 oz. of evaporated milk (one small can) for 6 oz. (half a large can).

     * PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get
     discouraged midway. Keep going. I've nearly given up several times only to have it set extremely well once cast.

     * NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the
     milk and sugar to a rolling boil for a full minute before adding the marshmallow. During the second boil (after the
     marshmallows are dissolved) go for 9 or 10 minutes. This will set very quickly and be a much firmer fudge.

     * DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the
     temperature will not reach the normal 232-236°F found in other fudge recipes. It will attain something around
     220-224°F. Don't panic! This is a whole different way of making fudge. The mixture will set once cast.

     * STORAGE: Fudge will keep for up to two weeks at room temperature. You'll need to store it wrapped in waxed
     paper (cut it up into reasonable segments) and in an airtight container. Fudge will keep frozen for up to six months.
     When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight containter. I use double freezer
     Baggies. Thaw fudge at room temperature in its air-tight container... it will take most of one day.

     * SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge (or if the weather is especially dry on
     the day you make the fudge... like snowing or you live in the desert) then boil for only [7] minutes instead of the
     recommended [8] minutes. Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day
     you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.


     SEE'S CANDY VARIATION: * SPLIT THE MARSHMALLOW CREME* Add half the marshmallow creme to the hot
     mixture (one of the two 7 oz. jars) when called for. Splitting the amount helps keep the texture creamy and give it a
     more "fluffy" texture. When the boil is complete add the butter, chocolate chips, butter flavor, nuts, and vanilla
     directly to the hot slurry and mix until mostly melted (but no more than 30 seconds). Now dispense the remaining
     marshmallow creme onto the surface and fold in several times - but not completely mixed. Let sit for about 3
     minutes undisturbed. Now stir like crazy to dissolve any unmelted chips and marshmallow creme. Turn out into
     waiting pan.

   (c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

     1/4  cup Butter or Margarine (1/2 stick, chilled)
   2 1/2 cup Sugar
     2/3  cup Evaporated Milk (or Small 5 oz can)
   10-12 oz  Semi-Sweet Chocolate Chips -or-
             Milk Chocolate Chocolate Chips -or-
             Chocolate Mint Chocolate Chips -or-
             White Chocolate Chips          -or-
             Peanut Butter Chocolate Chips  -or-
             Butterscotch Chocolate Chips (1 package)
     6-7 oz  Marshmallow Creme or Marshmallow Fluff
             (may substitute 2 cups of mini-marshmallows)
      1  cup Walnuts or Pecans (chopped)
       1  tsp Vanilla Extract


     Line a 9" x 9" pan with aluminum foil and set aside.

     Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside.  Set butter aside to
     warm.   Heat milk at Medium setting until warm then add sugar.  Bring to a rolling boil (Medium-High) while stirring
     constantly with a wooden spoon.  Add marshmallow creme.  Bring back to a boil for [5] full minutes by the clock
     (start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

     The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a

     Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts
     without scraping the sides of the hot saucepan.  Mix thoroughly and pour into prepared pan.  Cool at room
     temperature.  Remove from pan, remove foil, cut into squares.

     *NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut
     butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

MORE: (From my message board-Helen-PA): I use the Nestles caramel loaf, then dip in mini marshmallows or others & finish w/honey crushed nut topping, or english toffee, mini choc. milk, dark or white wafers, etc. I charge $12.00 for each apple right now.


Granny Smith Apples
Firm Loaf Caramel
Merckens Coating Chocolate
Pecan pieces
Apple Sticks
Cellophane bags...I cannot tell you any size. Measure the apple and order accordingly.

Have apple at room temperature, washed and dried. Make a "bed" of pecan pieces on a flat jelly roll pan.
Insert stick.
Melt caramel in a bowl. Roll the apple in the caramel.
Roll in pecan pieces
Dip in Merckens coating chocolate. Let chocolate set to harden at room temperature.
Place in cellophane bag. Tie with pretty bow.