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Discussion Starter · #1 ·
We made caramel apples yesterday and I am disappointed. I followed a recipe in my slow cooker cookbook - melted caramels with a 1/2 cup of water and then dipped the apples - but the mixture was way too runny, hardly any of the caramel stuck to the apples. I wonder if leaving the water out, or only using one tablespoon, would give me a better result next time. Any suggestions?
 
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