"Supermarket apples are typically pre-treated with a waxy coating, which not only gives them their signature shine, but it also protects them from losing moisture. The wax is food grade, and in most cases, you don't necessarily need to wash the wax off apples. But for caramel apples, this waxy coating causes caramel not to stick. To alleviate this problem, you can quickly boil the apples for about a minute, or place them in hot water for a few minutes."
"Your apples might now be free of their waxy coating, but there is another factor that is hindering your progress: temperature. When apples are cold, they create a better environment for the caramel to set on first impact, which helps create that perfect, even coating. As such, you should always place your apples in the refrigerator to chill before dipping in caramel. This is especially important if you placed the apples in boiling or hot water to remove"
Caramel apples often fail because supermarket apples are pre-treated with a food-grade wax that prevents caramel from adhering. Boiling apples for about a minute or soaking them briefly in hot water helps break down that wax. Adding a little vinegar to the water or spraying vinegar on the apples further loosens the coating; the apples should be rinsed afterward to avoid unpleasant flavors. Hand-picked orchard apples also carry a natural wax. Chilling apples in the refrigerator before dipping promotes immediate caramel setting and an even coating, especially after heating treatments.
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