i made caramel apples a few years ago, without a whole lot of luck. don't get me wrong, they tasted good, but the nuts and caramel kind of slid down the apples within minutes. should i chill the caramel for a few minutes so it's not too warm? coat the apples and THEN chill? do multiple layers and chill in between??
does anyone have a caramel recipe that they find works really well?
clearly, i'm putting a lot of thought into this.
thanks in advance!