1) Melt caramel in the top of a double boiler over boing water keeping caramel as thin and as hot as possible.
2) New way to melt caramel: Melt in the oven 200 degrees for 2 hours in a pot with a lid.
3) Push skewers into apples and dip into hot caramel leaving a small opening around the skewer, drain well and place on lightly buttered wax or parchment paper, let cool completely.
4) Carefully release from wax paper and dip into melted molding chocolate, covering apples completely, set onto new wax paper to set.
5) Drizzle with molding chocolate , add lay-ons or sprinkles.
6) ** See notes about working with melting chocolate.
7) **I prefer Peters Gourmet Caramel. A 5 pound block sells for about $20
8) Tips: Keep apples in the fridge before dipping. Keeping them cool will help the caramel melt quicker. Put back in fridge to help set before adding chocolate.
9) Use parchment paper instead of wax paper so it doesn't melt to the apple
10) hold apple upside down for a little bit before setting down to try to help it set so it doesn't pool