The Baker's Hotline

October 30, 2014 at 2:10pm

Hi Robin- I believe that is some of the juices from the apple trying to escape their caramel cage. If you keep your apples refrigerated, that should help the liquid from pooling a bit and also if you can completely enclose the apple up to the stick in the caramel, that should help as well. If you have any further questions, please feel free to give our Baker's Hotline a call at 855-371-2253. Happy baking! Jocelyn@KAF
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