– Clean apples thoroughly. Use warm water and scrub to make sure all excess wax coating is removed. – Make sure apples are dry and at room temperature. – Push the skewers into the top of the apple where the stem used to be. Make sure the stick is on tight.
– Gently press the apple into the pot of warm caramel and use a spoon to ladle the caramel around the apple so that the apple is evenly coated.
– Let any excess caramel drip back into the pot. Tip the apple upside down while the caramel cools. – Place the caramel dipped apples on a parchment lined cookie sheet.
– Press in larger toppings while the caramel is still warm. – If double-dipping the caramel apples into chocolate, let the apple first cool completely. – Or Drizzle with chocolate