I've unwrapped Kraft caramels and melted them per the instructions on the bag.
I've also attempted to make homemade caramel.
For some reason, my caramel apples always end up with a wad of goo on the bottom and a too-thin layer on the remainder of the apple.
What am I doing wrong??
For all you caramel apple gurus out there, I'm begging for your help. I love these treats. I want a recipe that will ensure an even coating of caramel.
The pre-made apple wraps aren't bad, but I feel like I've contaminated every square inch with my fingerprints by the time I get them to stick. Plus, they get expensive!
Do you have some tips on making the perfect caramel apple? Please share!!
Have a fabulous weekend!