One of the questions we get all of the time is, “How to prepare apples for dipping?” Today, I’m going to answer it for you in four simple steps.
Preparing Apples Properly for Dipping:
Step 1- Wash Well: Most apples (unless organic) are coated with a shiny, wax finish called shellac. The shellac must be scrubbed off completely in order for the caramel to stick. The best way to do it is to scrub the apple under warm water with a green scouring pad. (Helpful Hint: If you scrub off some of the skin, it’s okay! The apple will be covered with caramel so no one will ever know).
Step 2- Dry Completely: Once the shellac has been scrubbed off the apples, be sure to dry the apples, leaving no traces of water. I let them sit on paper towels to absorb the moisture and dry each apple with a flour sack towel.
Step 3- Add the Sticks: Apples that are washed and dried are ready for the sticks to be added. Simply place the stick in the top of the apple and press down.
Step 4- Cool Down: After placing a stick on the apple, place it on a cookie sheet that has been lined with parchment paper. When the sheet is full of ready-to-go apples, place the entire tray in the refrigerator to cool the apples. Caramel will stick to cool apples a lot better than warm ones. I usually let the apples cool down in the fridge for as long as it takes to melt the caramel in the oven (60-90 minutes).
