Ultimate Caramel Apples

Ingredients

• 10 small Granny Smith apples
• 1 recipe caramel, adapted from here
• 1 bag milk chocolate or white chocolate chips
• Assorted toppings: ie oreos crushed, butterfingers crushed, macadamia nuts chopped, almonds chopped, sprinkles, marshmellows chopped
• 10 craft sticks

Directions

1. Rinse the apples well and dry them thoroughly. Push 1 craft stick into each apple, then set them on a greased jellyroll pan and move the pan to the refrigerator.
2. Prepare the caramel as directed, with this note: heat the caramel only to 239 degrees, then take it off the heat right away. Pour it carefully into a medium saucepan and allow it to cool for exactly 20 minutes.
3. Dip the apples one at a time, turning each one so the caramel covers every side. Drag the bottom of the apple against the saucepan rim to remove extra caramel, then hold it upside down and gently rotate it for several seconds so the coating has a chance to firm up before it settles at the base.
4. Set the dipped apple back on the greased jellyroll pan and refrigerate it right away. Move briskly and repeat the dipping process with the remaining apples.
5. After the caramel-covered apples have chilled, start melting the chocolate. Use either a double boiler or the microwave, heating in 30 second intervals and stirring between each one, until the chocolate is melted and smooth.
6. Using a cake frosting tool or a butter knife, spread the melted chocolate over the apples. Add your chosen topping while the chocolate is still soft.
7. Place the apples back in the refrigerator until the chocolate is fully set. Before eating, leave the caramel apples at room temperature for about 10 minutes.