Caramel Apples, ole timey style

Step 7 Step 4: Coat your apples

Take a skewered apple and spoon the caramel on the apple in the fashion that I have shown in the video. Once the apple is covered with caramel, set the apple on your flat greasy aluminum foil and let it cool. When the caramel is cool enough to remove your apple from the foil, the apple will come off easily. If the caramel is still too warm, the caramel will not come off of the foil and you will mangle your caramel apples. I know they are tasty, but it will be worth the wait.

If it takes you a long time to coat an apple and you find yourself with a pot of caramel that is too stiff to stir, heat the caramel on low, stirring constantly until it is soft enough to spoon onto your apples. Just make sure that you don't heat the caramel back to its boiling point. If you keep it below the boiling point, when you reheat, you will retain the water content of perfect caramel and not undergo any further transformation of your mixture.