October is a wonderful month for caramel apples. actually, i look forward to caramel apple season each year. making caramel apples is a bit tricky, and i have tried several techniques in the past few years.
the best success that i have had is with honey crisp apples which are both sweet and firm, with a long shelf life when stored in the refrigerator. honey crisp apples have a great taste when eaten raw for a caramel apple. other types of apples do not have the same type of taste sensation, and may be too tart for eating raw.
to make the caramel apples: purchase one bag of Kraft caramels and use 50 of the caramels. unwrap each individually and place in a microwave safe bowl, adding two tablespoons of water.
microwave for one minute and then stir the caramel. microwave for a second minute and stir until all the caramels are melted and smooth.
place sticks into the top of the honey crisp apples after washing thoroughly. spoon the caramel from the top of the apples and allow to cover the apples as desired.
place the apples on waxed paper that has been treated with cooking spray. decorate as desired. for Halloween, i use colored sprinkles, however; chopped peanuts can also be used. store in the refrigerator until serving on a dish that has been coated with cooking spray. if the apples are not stored in the refrigerator, the caramel will not harden and stay in place on the apples.