Caramel Apple tips?
Such a delicate balance it requires....caramel that's not too soft (doesn't cling well, pools around base of the apple) nor too firm (cools brittle and too hard to eat without dental disasters). Chilling certainly helps set the caramel after dipping but it most always goes to that too-hard state in my experience. I'm determined to use good homemade caramel, not go the melt-and-dip route. Has anyone perfected the caramel apple, finding that Goldilocks factor that makes a just-right caramel coating, chewy and delicious but holds it shape?