Caramel Apples: The Secrets!

When I was younger (like, early teens younger), we made caramel apples every year to raise money for girl's camp.  When we first made them, they were $5.  And we're not just talking an apple dipped in caramel here.  We're talking, fat, red, juicy apples hand dipped in smooth caramel and re-dipped in rich white chocolate, and then dipped again in decadent milk chocolate and finally sprinkled with chopped nuts and pieces of toffee.  They first rolled out of the kitchen for $5 per apple.  The next year, $5.50.  The next year, $7.50.  And we never had a decrease in customers.  People kept buying more, and more, and more.  (Means they were heavenly and worth the $8 we sold them for most recently.)  So, here are some nifty tips and tricks for making delicious caramel apples that your friends, neighbors, family, and enemies will die for.

1. Braeburn of Fuji
You can't use just any old apple.  You're combining it with tons of other rich flavors like caramel and chocolate.  It needs to have that apple taste AND those sweet flavors.  Green apples are far too overpowering.  My favorite ones to use are Braeburns, but Fujis work as well.

2. Consistent Caramel
You have to use the same brand of caramels and you have to have the right consistency.  Different brands don't always work together well, and can be confusing.  The consistency of your caramel should be not too thick and not too thin.  If it's too thick, your apples will be huge because the caramel doesn't run off.  If it's too thin, your apples won't have any caramel on them by the end of the night because it will all run off.  A little bit of run off is good, but not a lot.  I compare to prefectly melted chocolate.  You don't want it that thin; just a bit thicker.  Don't follow the directions on the caramel package- just add a teaspoon of water at a time and watch it.

3. Ogres have layers- and so should caramel apples.
To make them look really pretty and professional, don't cover the whole apple all the way up to the top with every single topping.  Cover the whole thing with caramel; then the next time you dip it, only cover it 2/3 of the way up.  The next time, only 1/3.  If you have more layers, adjust how much you cover, but make sure each layer can be seen and it will look fabulous, I guarantee. :]

4. Serve 'em Fresh.
Apples still rot.  If you want to give caramel apples as gifts, make them the day of or the day before.  If you wait for too long, then the caramel will eventually all run off, and the apple will rot.  Which is a sad thing indeed.

5. Get some help!
There are a lot of components to any kind of candy making and having helpers is a good thing, particularly helpers who know what they're doing!  If you want to make caramel apples, I will gladly lend a helping hand- it's tricky, but once you do it with someone, you kind of get a feel for it.

Sorry there aren't any pictures to go with this one; I know you'll find it in your hearts to forgive me. ;]