BACK TO BASICS Microwave apple Dipper - Manual (Page 4)

never allow water/moisture to come in contact with melting 4.
chocolate. water can make chocolate “seize up” and become
stiff and lumpy. Be sure all utensils and cooking supplies are dry.
never use water or other liquid to “thin” chocolate. only use 5.
vegetable oil or as directed on the chocolate package or recipe.
White chocolate or vanilla milk chips are the most difficult to 6.
melt. Too much heat can cause candy to “seize up” as
described in #4 above. Melt as directed on package.
Do not overheat. chocolate and other candy ingredients can 7.
scorch easily. Microwave for short periods, checking frequently
for desired consistency. Microwave in “seconds” - not “minutes”.
Follow directions on candy packages for best results. 8.
Baking chips and baking chocolate bars may appear formed and 9.
not melted after heating. Stir to make fluid and a smooth consis-
tency.
caraMel diPPed aPPle inStructionS
wash apples and dry thoroughly as moisture will prevent candy 1.
from adhering to the peel.
remove stems and push a wooden stick into top of each apple. 2.
Note: sticks are included in packages of caramels or can be
purchased separately.
cover a large plate or cookie sheet with waxed paper. lightly 3.
grease with butter or margarine and set aside.
Melt caramels as directed above. pick up apple by the stick 4.
and slowly immerse apple straight down into the melted cara-
mel. when evenly covered, gently pull apple up. hold above
dipping bowl and let excess caramel drip back into the bowl.
Scrape excess caramel off bottom of apple with a table knife or
spatula. place apple on prepared plate or cookie sheet.
repeat for all apples or until all caramel is completely used. 5.
3