Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels?

Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels?

Candy making is pure magic when it goes well, and these caramel apples are so much fun to make. The homemade caramel is a beautiful, golden brown color with a soft, smooth texture, and a little taste of butter. It sticks well to the apples too. I noticed quite a few recipes out there that call for melting down individually packaged squares of caramels?

I made these caramel apples 2 years ago and I must have been lucky because I had no problems...but this year, oh boy! I could not get the caramel to 245 degrees without it boiling over...I must have spent 45 minutes praying it would reach the right temperature. I finally gave up and realized my candy thermometer was broken and the caramel had burned at the bottom of the pan. It was a sad sad day.

Thank you for the crock pot suggestion!

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.

Much easier is to put the caramel in a bowl with just a few drops of water per piece of carame, and microwave until it starts to bubble, stir and microwave until all bubbly. Then dip the apples in the caramel until coated and place on a piece of wax paper. If the caramel hardens, just put it back in the microwave until reliquified. Leftover caramel can be stored in the refrigerator covered by plastic wrap and remicrowaved, adding more caramel as needed.