You can keep them a couple of days in the fridge - you may want to put a little lemon juice on the apple where you've pierced the skin with the stick to prevent browning 
You can also "up the ante" by letting the caramel apples chill, then go back and dip in chocolate then roll in nuts, candies, jimmies, etc. Mmmmm.....
I have to do 70 for wedding favours later this fall. First time doing them so I'm very interested in learning all I can. What type of caramel coating are you using? I was planning on using melted Kraft caramels. When you get them done, can you please let me know how long it took you to do them? I haven't a clue how long it will take me to do 70!!!
Good luck with your project!
Just don't serve cold=== caramel can be too hard to eat. IMHO
Duplicate post, please also see:
http://forum.cakecentral.com/cake-decorating-ftopict-599802-.html
HTH
oh her boudoir you're a woman after my own heart!!!
our humane society sells "gourmet" dipped apples for $15 each at valentine's day for a fund raiser. i think they're dipped in carmel, then chocolate and drizzled with white chocolate and sprinkled with nuts. the possibilities are endless!
do serve at room temp though!
i'm doing similar dipped pretzels at christmas this year. i'm already compiling my list!
LOL Yes, definately serve at room temperature....I usually cheat and cut into wedges with a knife, too.
Popcorn balls would be great for this theme too.
Im doing a bunch of gourmet caramal apples for a craft show do you think a week in advance is ok for them to sit out? Im doing like rocky road, almond joy, snickers and so on.
Also the question on caramel. But when I tried mine out this weekend i did kraft caramel and peters caramel. Peters caramel was so much yummier! Had a whole better flavor then the kraft. And things seemed to slide off the kraft ones but not the peters caramel (things like m & ms, nuts and so on)
Good luck all
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