Conference turris::cooks

    Ingredients:
                 Apples
                 1 bag caramel cubes
                 a quantity of ice cream sticks equal to the apples
    
    Preparation:
                - Start a double boiler on high, and place the bag of
                  caramel cubes in it.
                - While the caramel is melting wash the apples.  And insert
                   the sticks 1/2 way into the core.
                - Once the caramel is melted reduce the heat to medium so
                   you dont burn the caramel.  Constantly stir the caramel
                   to keep it fluid, and to keep it from burning.
                - Dip the apples into the caramel, roll them around to
                  cover it totaly, and place it on its top.
                - If you have extra caramel drizzle it over the apples.
    
    ENJOY!
    
    Dave N.
    
    

    I hate to admit this, but as far as carmel apples go, I have found
    that using the Kraft caramel wraps (found in the produce section
    of the grocery store) work best:
    
    -  when I have tried making caramel apples from scratch, I have
       found that not enough caramel stays on the apple; it tends
       to drip off
    
    -  also, making them from scratch can be a big mess
    
    -  the wraps just need to be heated up a bit (to make them
       pliable) and placed around the apple
    
    -  as far as the amount of caramel per apple, well, I have to
       admit that I use 1 1/2 wraps per apple (needless to say,
       I like caramel)
                                           
    -  finally, with the wraps, you can have "instant" caramel
       apples (this is one time that I have found that "instant"
       is in fact better!)
    
    
    
    

  When you folks make caramel apples, what do you put the coated apples on?

  We made a few last weekend, and put then on a baking sheet covered with
wax paper, but the wax paper ended up getting stuck to the caramel.  I thought
maybe I would try saran wrap the next time.

--Sharon

    Sharon...
    
    	We use a cookie sheet sprayed with pam or any other non-stick
    spray.  We were having the same problem.
    
    al

    I've never done it, but I guess it should be pretty simple,
    melt 1/2 cup of suggar over low heat and let caramelize evenly without
    letting become too dark, then add a few drops of red coloring and 
    quickly coat the apples holding it by the steem and being careful not
    to touch the syrup as it'b be extra hot. I've made caramel to coat
    flans all my life and always worked well.
    Good luck, Ana
    

    I believe this can be done by taking a bag of 'red hots' (little
    red hearts that are fairly spicy) and a bag or caramel candy... 
    and melt over a double boiler.
    
    Dip apples in - let sit to dry on wax paper.  My neighbor used to
    do this - believe the ratio was 1/2 and 1/2.
    
    Unfortunately she has moved and have no way of getting in touch
    with her - but if memory serves me right - that is how she did it.
    
    In Massachusetts - you can buy a pre-mixed package at Bolton
    Orchards.
    
    

    Be sure that you put some kind of lollypop stick or something like that
    in them first.  Don't I repeat....don't try to use the apple stem as a
    means of dipping into the hot sugar mixture, or you are in for some
    serious burns.

    HELP!
    
    I made carmel apples a couple of weeks ago, and as the days went by all
    the carmel feel off the apples.  
    
    My boyfriend is having another craving, so I was going to try again. 
    Any ideas why the carmel might have fallen off?
    
    
    Robin
    

You probably didn't cook the caramel long enough.  For something like caramel
apples, I would think you have to get it to the "soft-crack" or "hard-crack"
stage.  Otherwise, the caramel is going to be too soft and will gradually sag
and drop off the apple.  An expert in candy cooking can tell by looking at the
stuff whether it's at the right stage.  Those of us less skilled rely on a candy
thermometer, which usually has the stages marked directly on it.

--PSW

you must also be very careful to use UNWAXED apples.  The carmel must adhere
to the apple, and it doesn't do that well with the wax on the apple skin.

fyi:  the Kraft caramel recipe is sorta designed to be eaten pretty fast ... I
don't think the intent is for the apples to sit around for days...you may be
seeing the results of what gravity does to an apple that is coated with melted
caramel candies after a few days.