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By lkduffey
on October 29, 2012
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I am a pastry chef and we used this recipe for our Halloween dessert extravaganza. We did a 10x batch. The recipe worked well, made a tasty and large quantity of product--after dipping our 150-something apples, we had about half our caramel left over. If doing a large batch, you may only need about 75% of the recipe. One change: we were out of maple syrup, so we just made up the difference with more dark corn syrup. The apples were a big hit! I am planning to make this at home in the smaller batch. It is an easy and possibly fool-proof recipe.