not full-time, just a fun side job!
Peter's is good. It will do the job for all of the things you are talking about. I like to use Midway's Finest caramel dip because it is easier to work with, but both are good.
I will make a pictorial as soon as possible, but I will give you some general ideas to get started.
The best way to melt your caramel is in a double-boiler because it doesn't ever have contact with the heat so it is much easier to control and you don't risk burning it. If you use the caramel loaf, put it in a clean #10 can or something like that, then put that in a larger pot of water with a little rack or something so the bottom of the can doesn't touch the pot. Fill the water about 3/4 up the side of the can. Turn the heat to about medium. You will want to heat the caramel to about 170-180. If you are using a loaf, it will be easiest to cut it in small chunks to melt faster. All of the prep is why the Caramel Dip is easier than the loaf. They cost about the same, depending on where you get it.
Once you have the caramel melted, you can dip whatever you need. Hold one end of the pretzel stick and dip it in. Let it drip, scrape off any excess, and you are done! Let the caramel cool completely before you do anything else with it (at least an hour). You don't need to chill the pretzel first, although you may want to chill it after the caramel is on to help it set up faster. It doesn't make it as glossy, though, but if you are covering it with chocolate it doesn't matter.
Then you do the same type of thing to the apple. Punch the stick in after it is washed and dried, then just hold the stick and dip it and scrape.
for turtles, you can just spoon the caramel on.
Hopefully that helps for now, and I will try to get some pictures or a video up soon.