Help? Caramel Apples

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!

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