The caramel that we usually use for dipping apples is from Gold Metal and it comes in #10 cans which we place in a caramel apple dipper filled with water (that's how the caramel softens) this caramel is slightly thicker than Peters or Merckens. We usually leave the opening on top (where the stick is inserted) clear of both caramel and chocolate. We have tried different ways of cleaning the apples. We have bathed them in hot water and we have bathed them in hot water with a little bit of white vinegar in there and have noticed that most of the wax does come off. When we dip the apples, we have either just left the alone once dipped, and sometimes we have used our hands to firmly press the caramel to the apples. If the apples are to be sold dipped only in caramel, I just leave them alone once dipped as I like the shine on them. Once cooled, we have dipped them in a variety of different kinds of chocolates and toppings. Once we wrap them, we do leave the top of the cello loose so that the gasses could escape. It's weird how some apples will have a problem and some will not. The next batch of apples that I will dip I will let them cool overnight before dipping in chocolate. Curious to see if it will make a difference. The part that I find weird about making these apples is that some will have problems and some will not. I was also told that the temperature of the apples will affect the outcome. So, I will use room temperature apples next time and see what difference I see in the end. I will be making apples again next Tues. and will keep all of you updated. Moving on to another question, do any of you make candied apples (you know, the red ones)? No matter what we try, we have bad luck with them. We melt the mixture and bring it to hard crack stage, dip the apples and they look great. However, the next day we start to notice that the candy will start to soften and peel away from the apples. We noticed this even more in apples that we have celloed rather than apples that we have left open. The open ones will last a little longer before that candy starts to slice off. Yet, the supermarkets can keep them on their shelves for at least 2 weeks and nothing happens to them. Again, we have a candy apple cooker and use a product from gold medal to make them. I still think that these problems have to do with the apples giving off gases. For those of you who have made candied apples, what process do you use and how long do they last before having the candy melt off of them. BTW, with the extra candy mixture that we have, we just dump it on a metal tray and for some reason, that one will stay hard like a candy for weeks. so, what gives? Beth, try the caramel from Merckens, it is a little thicker than Peter's and is pretty good, too. We use either one when we make our pretzel pizzas. Chocoera, I usually do like to leave the top part of the apples exposed. I notice that were the stick goes in, it will have liquid coming out of it, so I like to keep is open. The bride apples that we made were dipped in Merckens white compound so, I'm not quite sure if tempered chocolate is the problem. I'm going to experiment with the next batch of apples that I will make and record problems with each different method. Only that way i can satisfy my curiosity as to why some of these problems occur. I will keep everyone updated, and if someone who makes apples has a technique that works, please share. Cathy