The apples look beautiful. I would like to try making the caramel apples. The step by step directions and pictures will diffinitely help. I have one question, why do you leave space at the very top of the apple (where the stick is inserted)? Why do you not coat the entire apple? In your opionion, which variety of apple is best for dipping? Thanks for all the tips, I'm exicited to start. Daniela, The "dimple" at the top of the apple will hold a lot of caramel, we wanted to leave a little evidence that there is an apple involved. We like Granny Smiths, Honeycrisps, Golden Delicious and Gala, but use whichever apples you like best so long as they are firm and crisp. Frank @ KAF.

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