Caramel apples are the classic fall treat. Popular at fall carnivals and in chocolate shops, these are relatively easy to make. Carefully choose the apples you want to dip–I like the tart contrast of a granny smith to the sweet gooey goodness of caramel.
Prepare your apples for dipping by removing any stickers and the stem, rinse the apple and dry completely. Place a small dowel or candy apple stick in the core of the apple (you can find these at craft stores or in the hardware store–simply cut to the length you want). Use a spoon to pour the slightly warm caramel over the top of the apple then roll it to complete the coating.
With homemade caramel it is best to coat apples when it is first made but has cooled enough to coat the apples. It is best to not reheat for dipping. You can use store bought caramel candies (simply unwrap, melt and use to dip your apples).
Once the apples are coated in caramel you can get creative with embellishments. Chocolate, nuts, sprinkles, or candies, and can be used to add flavor and character to the apples.