Hope this is the correct forum...
I would like to sell awesome carmel apples in my shop this holiday season;
I never could figure out the carmel part though! And I have found several recipes, but am not willing to open a zillion individually wrapped carmels....
What carmel or caramel (???) product do you use and where do you buy it?

Thank ya!

I found this helpful.
http://forum.cakecentral.com/cake-decorating-ftopict-508423.html

Yep, I had read thru that one after doing a search, and it was helpful...interesting about the wax! Was just wondering if any one had anything else to add... it is officially caramel apple season: Yea October!!!
Oh, and where might I get some of the special sticks for the apples that are sharp on one end?

Caramel apple recipe threads:

http://forum.cakecentral.com/cake-decorating-ftopict-301813-.html

Buy bulk caramel candy:

http://www.anoccasionalchocolate.com/bulk-caramel.html

Recipe using above:

http://www.anoccasionalchocolate.com/gourmet-homemade-caramel-apple.html

HTH

I have been making some wonderful caramel apples. First, I use the 5-pound block of Peter's caramel. This runs anywhere from $17 - $25. It is wonderful caramel and as you mentioned, you don't have to unwrap all the little caramels. I've found this melts best in a double boiler. I add about 3 tbs of water to the caramel. Select a nice, firm apple-- I've used Cameo and Granny Smith. For the sticks, I bought dowels from WM and then had my husband cut the dowel in 6" lengths and then angle one end. I found the pointed paper sticks are very hard to insert. After you insert the stick, make sure to wipe off any juice that might have gathered at the top of the apple. Dip the apple completely, then lift out slowly, spinning as you lift. Then, hold the apple upside down for a few seconds to help the caramel adhere. Place on parchment then in the frig to set up. -- Have fun dipping in special toppings-- cut up Snickers, candy corn, etc..

The only thing I do different from tljkids is to make sure the caramel reaches at least 180 degrees before dipping the apples. I find it sags if I don't heat it enough.

My finished caramel apple. This was dipped in caramel then in milk chocolate. Next, I rolled in chopped candy bar and topped off with a drizzle of white chocolate.

I saw this ( http://lifestyle.msn.com/foodandentertaining/recipes/staticslideshowcl.aspx?cp-documentid=5520419&imageindex=6 ) earlier today, and printed out the recipe for myself... I usually use the large brick of caramel, but I plan on trying this recipe.