Caramel Covered Apples

 I watched this video tutorial and really LOVED how my apples turned out. If you don't have time to watch, I'll put the main pointers below.

Tutorial: https://www.facebook.com/TheStayAtHomeChef/videos/280060177305047/

Caramel Covered Apples

4 fresh, frim apples (I used Honeycrisp)

1 bag 11 oz. caramel bits

toppings

Sticks

Wash the apples in warm water to remove wax. Heat caramel bits up in a pan until they are between 160-180 degrees (or follow directions on bag). Dip apples in warm caramel. Wipe excess dips from bottom with a spoon or spatula. Then turn the apple upside-down (holding on by the stick) while caramel continues to cool and set. Apple is ready to set down on a lined cookie sheet when the coating become matte in color and no longer shiny.

• If caramel is too hot, it will slide off the apple.
• If caramel is too cold, it will clump up and be too thick.
• You can put caramel in a crock pot to keep it warm on low setting.
• If you are putting toppings on the apples, press the topping into the caramel coating while it's still warm. You can roll the apple in your toppings, or use your hand (possibly gloved) to press the topping in place.
• If you are double-dipping your apples in chocolate, make sure the caramel is completely cool and set before dipping.
• You can make an "apple pie alamode" by double-dipping a caramel apple in white chocolate and then sprinkle the while chocolate with cinnamon sugar while the chocolate is still warm and setting-up.

These are the caramel bits I used. You can also use individually-wrapped caramel squares, but you will need to add 1/8 cup water or milk to the caramel when melting. 

You can also make your own caramel for dipping. Try this recipe from the tutorial:

1 cup unsalted butter

1 can 14 oz sweetened condensed milk

1 cup corn syrup

2 cups brown sugar

1/4 tsp. salt

Melt butter over medium heat. Then add the rest of the ingredients and stir constantly until it simmers. Scrape the bottom and sides of the pan to prevent burning. Stir constantly until it reaches 235 degrees (or softball stage). Remove from stove and stir until it cools to 160-180 degrees.