How do I keep the carmel from sliding off the apples when making carmel apples?

You need to refridgerate your apples before you dip them.

Another idea would be to let the caramel set for a minute or two before you dip.

Hi Mandrin,

    Your apple of choice needs to be completely dry. Any moisture or even condensation from a too cold apple can leave a layer of moisture that can alter the thickness of that thin layer of caramel that touches the apple. Remember that sugar dissolves in water.

     Some recipes call for adding a small amount of water, during the warming process, to purchased caramels, like Kraft caramels, to make the finished coating caramel softer. If you are having slippage you could omit this water, which yields a firmer caramel. If you are making your own caramel, either make a small reduction in the amount of water you start with or cook the batch to a slightly higher temperature.

     After dipping your apples you can put them in the refrigerator to speed up the firming process but you should store them at room temperature loosely covered.


Good luck and have fun!
Eric

When you purchase apples they have a thin layer of wax thats covering them.  The apple companies do this to help prolong the life of the apples and to make them more attractive. the trick is to wash them in hot water and dry them really good afterwards.  this will take the shine off of the apples which in turn will help the caramel stick to the apples. You don't have to refrigerate the apples.
hope this helps.

Honeybunch is right if you buy apples from grocery store. If you buy from some farmer markets they do not have coating.

It looks like so delicious...