Man, I love these things. Ok so the caramel sticks to your teeth and I drool when I eat them! So what! Its like a right of passage into Fall! New apples fresh off the farm and tons of caramel and maybe some chocolate or candies on it to make my eyes wiggle!!! Ohh yes! It’s that time again! And the price to buy them goes up and up! We saw some gourmet ones for $20! That’s nuts! So we make them ourselves in our family.
We use Peter’s bulk caramel and it tastes excellent! Buying bulk caramel will save you from unwrapping all those crazy little caramels in those wrappers! 5 pounds of caramel covers approximately 20 apples, depending on the size of the apple and the temperature of the caramel.
For further directions, go to this website about how to make caramel apples.
You can choose to decorate warm caramel with chocolate chips , red hot candies, nuts, toffee crunch , candy confetti , or other fun things.
Another option is to dip caramel-coated apples into melted Guittard chocolate, allowing the excess to drip off, and then rolling them in nuts or candy. For something different, take a candy painting bottle, and drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.
This weekend my brother-in-law turned 40. Everyone gave him funny gag gifts such as Gold Bond Medicated Powder, Alzheimer’s Today Magazine and denture cleaner. We laughed and enjoyed ourselves - it was really fun! What was his favorite gift? Not to toot my own horn or anything 
but he loved these White Chocolate Caramel Nut Truffles. So easy, you’d never believe it by his reaction, while he drooled after his first bite.
White Chocolate Caramel Nut Truffles
Use this chocolate truffle mold Fill the entire cavity of this mold with Guittard white chocolate. (In order for the truffles to be shiny and beautiful, it is important to use this Guittard chocolate expressly for molding, because of its ability to harden and become beautiful and shiny.)
Let the chocolate sit inside the mold at room temperature (not in the refrigerator or freezer) for 5 minutes. After the 5 minutes is up, dump the chocolate out of the mold and remove the excess chocolate, leaving a firm shell of chocolate. Place this shell of chocolate into the freezer for 15 minutes.
After the shell of the truffle is made, use our Peter’s bulk caramel to fill the inside of the molded truffle. Place one whole pecan on top of the caramel.
Backfill the mold with white chocolate using the squeeze bottle.
Decorate with sugar layons.
I thought I would share this letter from a customer:
“Hey Cheryl,
“I just thought I would let you know, I have a recipe for peppermint bark that everyone goes crazy for. I melt 12oz each of dark chocolate and white chocolate separately. To each I add 1/2tsp of peppermint oil. First I melt the dark chocolate and add the oil, then i smooth the out into the bottom of foil/saran wrap lined 13×9 pan..I add about 1 cup of the peppermint candy crunch then i melt the white chocolate add oil to that as well. stir in 3/4 of the candy with the white chocolate and then smooth that on top of the dark chocolate…then sprinkle more candy on top. Let cool, then break apart.
“They are very reminiscent of Neiman’s peppermint bark. The dark chocolate on the bottom really gives it that “gourmet panache!”
“Hope you enjoy my recipe! Thanks for all of your great work!
“~Kenyon~ “
Man, I love these things. Ok so the caramel sticks to your teeth and I drool when I eat them! So what! Its like a right of passage into Fall! New apples fresh off the farm and tons of caramel and maybe some chocolate or candies on it to make my eyes wiggle!!! Ohh yes! It’s that time again! And the price to buy them goes up and up! We saw some gourmet ones for $20! That’s nuts! So we make them ourselves in our family.