Carmel Apples

I just got one from a candy shop and they had theirs stting in a "bed" of white sugar, to keep it from stickign to the tray they were displayed on.

I always buy the Kraft caramel wraps which are awesome! You simply just wrap them around the apples and they even come with the sticks.

room temp apples that are washed and dried thouroughly work very well :)

also homemade carmel tends to stick. the melted carmels dont seem to work quite as well.

Because of the wax on the apples you have to boil them very shortly to remove the wax, then the caramel will adhere to the apples, also this recipes suggests then adding nuts or chocolate to keep the caramel from sticking to any wrapper/wrapping. Here is a recipe from allrecipes.com for the boiling instructions.
http://allrecipes.com/Recipe/Gourmet-Caramel-Apples/Detai...

It's been over 20 years since I've made them this way, but is the carmel too hot?

See if you can find a thicker caramel, or don't melt as far down. We just had one where we microwaved the caramel and as it cooled it got thicker again (you could use it multiple times if you wanted). When we put them in the fridge they actually turned into a hard candy coating!! I do know what you mean though, I have had that happen before.

Dear K. N.,

The way to keep the caramel from sliding off the apples is to make sure that each apple is totally dry when you dip it into the caramel. I have made caramel apples enough to remember that that was what caused the caramel to slide off when I did not dry them completely. They must be washed off thoroughly first and then dry each apple carefully or let it sit on a towel or paper towel for a while and then wipe off the rest of the water.

L. C.

Sorry, no because I usually by the circular "wraps.' of caramel instead of making the homemade version. They come in a packet of 8 I think. You put your apples on a piece of wax paper, lay the wrap over the top of them, insert the stick, and then put them in a slightly warm oven so the carmel is more maleable. I've always been pleased with the result.

I found this when I was looking for recipes. I haven't tried them yet:

If you've never made a caramel apple recipe, or have had a recipe or two come out disastrous (it definitely happens), don't despair. When you get it right, making caramel apples is easy as could be. If you want to know how to make caramel apples perfect every time you make them, follow these tips:
1. If this is your first time, use packaged caramels-- it's easier to get the texture right. Especially if you don't have much experience candy making.

2. Be sure your apples are washed and VERY dry before dipping.

3. Choose smaller apples to make caramel go further-- after all, it's hard to finish a whole one, anyway.

4. Use cold apples for dipping to keep the caramel from sliding off.

5. If in doubt, decorate your apples. If they're coated in nuts, chocolate, etc., they won't stick together and can be packaged individually.

6. If using store-bought apples, the wax applied to them may keep the caramel from sticking. Scrub apples clean with baking soda, or dip briefly in boiling water to remove the wax.

7. When decorating with larger items, don't make them too big, as big items tend to be too heavy for the caramel to hold them.

Make sure the apples you use are not wax coated. The grocery stores typically have wax coated apples to make them glossy and the caramel will not adhere to it. Orchards/Cider Mills will have the no gloss apples.

If the caramel is too hot or your apple is wet the caramel will slide right off :) Although I don't think we've actually had our caramel apples last long enough to really find out if the caramel stays on for too long haha.

Make sure the apples are not the fancy/waxed apples that will surely make the carmel slide off. Good luck

HA HA! Sorry to laugh, but the same thing kept happening to me! I thought it was just something I was doing wrong! They sell those caramel wraps in a box. Try those. I hear they work great!! You're awfully patient to have tried again so many times! I never did try again. Good luck!

The only time I have ever made caramel apples, I used these sheets called "caramel apple wrap" that you wrapped around the apple first, then heated a little to melt. But I don't know if if they still make those, they were just at the grocery store around this time of year. When I make other candy though like chocolate covered things, I melt a little food grade paraffin (available in the baking aisle near jelly supplies), about a quarter of one bar, into the recipe. It helps it stick and is edible.

It's probably the wax on the apples that's preventing the carmel from sticking. You may need to get the wax off or buy apples from a local orchard. I'm curious too.....

Make sure that the apples are washed and thouroughly dry. Melt the caramels with about 2 tablespoons of milk. Dip the apples and place on waxed paper until set. There are great websites for recipes. All recipes.com and the Kraft website too. Good luck.