Lift the apple out of the caramel and let the excess drip off. You can spoon some of the caramel on, too. Stir after each minute, and stop heating it as soon as it's all melted. 2 tablespoons of water per bag of caramel bits or candies. Add water to the caramel bits (or candies if you're using them). I used the caramel bits, and am making a double batch so that I have enough to dip 10-12 apples. Method 1 - Melt caramel in the microwave. This will make the caramel harden faster.ĬHOOSE FROM 2 EASY METHODS FOR MELTING THE CARAMEL: You can pierce the apple with a knife first to make the sticks go in more easily. Insert a stick into the stem end-about 3/4 of an inch so that they are in there firmly. Dry them thoroughly and remove the stems. If yours are waxed, wash them with baking soda or give them a quick dunk in boiling water to melt the wax off.

The wax will keep the caramel from sticking. If possible, buy apples that aren't waxed. I melted the semi-sweet chocolate, white chocolate, and cinnamon chips to drizzle on the apples I'm about to show you. There are lots of varieties of baking chips that can be easily melted and drizzled on your caramel apples. Shown below are some of the baking chip varieties: semi-sweet, milk, white, and special dark chocolate cinnamon, peanut butter, & butterscotch. It is hard to keep bigger pieces from sliding down or falling off the caramel. These all need to be chopped fairly small. Candies: chopped Snickers, mini M&Ms (the big ones fall off), sprinkles, toffee bits, and mini marshmallows (cut those in half). I used nuts: chopped almonds, pecans, walnuts, and peanuts. Gather whatever goodies you'd like for covering your caramel apples. Unwrap each piece, and you're ready to go. The caramel bits are the easiest, because you don't have to unwrap them like the candies. Here are the simple ingredients you need for making the caramel: either Caramel Bits or wrapped caramel candies. Skip the photo tutorial - Jump straight to the recipe If caramel thickens as it sits, you may stir in more water as needed, 1 tablespoon at a time. To maintain melted consistency for 1-2 hours, lower slower cooker heat to warm setting. 2 hours, or until caramels are completely melted when stirred.

Cover slow cooker and cook on high for approx. Add hot tap water to the slow cooker filling the area outside of the glass bowl until the water level is even with the caramels in the bowl. Insert bowl into slow cooker add caramel candies or bits and 2 tablespoons of water. * To use the SLOW COOKER METHOD for melting the caramels: Select a heat tolerant bowl that will fit inside your slow cooker. Or, wrap each caramel apple in an individual bag, tie it, and store at room temperature. If desired, drizzle chilled apples with melted chocolate. Place on greased waxed paper or aluminum foil and return to fridge to chill and set. Press in with hands to help them set in the caramel. If desired, roll coated apple in chopped nuts, cookies, or candies. Remove apple from caramel and let excess drip off, scraping excess from bottom with spoon. Stop at 1 minute intervals to stir.* Place each apple into bowl of melted caramel, swirl around until coated, using a spoon to cover apple. Put caramel bits or candies in medium microwave-safe bowl, add water, microwave on high for approx. Wash apples, dry thoroughly, remove stems, insert sticks in stem end, and refrigerate.

Kraft unwrapped caramel bits