6small or 8 mini applesFuji or Granny Smith works well
4cupsplus 1 tablespoon waterdivided
1/2teaspoondistilled vinegar
20ouncescaramels
16ouncessemisweet chocolate chips
Chopped nuts or candyto garnish, such as crushed hazelnut, pecan, walnut, sprinkles, or small candies
Prevent your screen from going dark
Instructions
Give the apples a quick bath in boiling water with a touch of distilled vinegar. Bring 4 cups of water to a boil using a kettle. Place the boiling water in a bowl with the distilled vinegar. Dip the apples for 5 seconds, then use a slotted spoon to remove. Dry the apples thoroughly with a kitchen towel, then remove the stems and insert a sturdy stick through the center.
Prepare two baking pans by lining with parchment paper. Set aside.
Place the caramels and 1 tablespoon water in a small saucepan set over medium heat and stir as they begin to melt. Once the caramel is melted, use a candy thermometer to maintain the temperature to 170°F over low heat.
Begin dipping your apples into the caramel, coating them evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop. Hold for a few seconds more, allowing the caramel to stay on the apple longer. Wipe any excess off the bottom base of the apple with a knife or spatula. Place the apple on a parchment-lined half-sheet pan. Continue with all the apples. Let the apples set in the refrigerator for 30 minutes.
Boil water in a double boiler or a saucepan with a heatproof bowl set on top. Place about 3/4 of the chocolate chips in the bowl as the double boiler preheats. Once the chocolate is melted, add more chocolate a 1/4 cup at a time, while stirring. When all the chocolate has been added and has melted, remove from heat.
Dip the bottom halves of the caramel apples into the melted chocolate and place on a parchment-lined baking pan. If you will be decorating with nuts, you can go ahead and dip the apples into crushed nuts before placing on the baking pan. If you will be sprinkling with sprinkles or edible glitter, you can do that as well. But if you plan on decorating with candies, let the chocolate dipped caramel apples cool for a few minutes, then dip them into the candies; this will help them stay on the apples rather than slide off.
Let the apples cool for about 10 minutes, then enjoy! Apples can be stored in the refrigerator until ready to eat.