What recipe do you use, and more important, what kind of apples do you use?

On the food network Rachel Ray said to use FUJI, but the person that sold me the ingredients told me the GREEN APPLE SMITH it's the best one because they are not that sweet, what do you reccomend?

Pattty

Thanx

I've never made them using anything except pre-wrapped caramels from the store, so I can't help you there.

However, I do have a recommendation on choosing your apples. I would base it more on softness than flavor (both is best.) A soft apple like a macintosh won't stay on the stick very well, but I've always hated caramel apples made with hard apples like granny smith because it's just so hard to get a bite of anything except caramel. It's like your teeth hit the apple peel and stop. Bummer. Red and golden delicious are good texture, but unfortunately taste like cardboard. Maybe Jonagolds would work well.

If you are doing the gourmet apples, I have also heard to useGranny Smith. You dont bite into these, it is cut up because there is so much stuff on them.

Speaking of gourmet apples, Iwas in MACY'S last weekend and they had them on sale 2 FOR $25.00 !!

I work at Costco and they have them at $8.49 for 2!!!!

Thanx for the tips everybody.

Pattty

NOW THAT'S MORE LIKE IT!
I WOULD PAY $8.49 FOR TWO, BUT I REALLY THOUGHT $25.00 WAS SILLY FOR FACTORY MADE
CANDY APPLES.