Ingredients and Supplies
- 4 or 5 wooden sticks
- 1 lb. Peters caramel
- 3/4 lb. candy coating or tempered real chocolate
- silicone mat
- 4 to 5 firm tart apples
- parchment paper
Wash and dry apples.
Covering each apple: Remove stem and push stick into apple where stem was. Cover apple with melted caramel and place on parchment paper or a silicone mat.. Place in freezer, just long enough to set caramel (do not freeze).
Chocolate: Melt white, chocolate and/or dark chocolate or candy coating. Cover caramel apple completely with desired chocolate or coating. If wanting two or three colors/flavors of coating or chocolate, wait until first coat sets up, then dip partially with the next color.
Nuts: If placing nuts on the apple, put nuts on the coated apple before coating sets up, but wait until candy is firm enough to hold the nuts.
Note: If covering an apple with caramel only, use our non-flow caramel instead of Peters.