Method:

1. First wash & dry the apples, making sure to remove any wax and removing the stem.
2. Next, insert the caramel apple sticks into the apples.
3. Melt the Chocoley Caramel on low heat until it reaches 170° F. Then dip the apples into melted caramel.
   
   Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the caramel.
   
   If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture.
4. Set on a greased cookie sheet in the fridge to cool (about 15 min).
5. Melt your Bada Bing Bada Boom Candy & Molding Formula in a double boiler using instructions that came with your chocolate.
   

    

   Melting Instructions for Candy & Molding Formula
   

6. Once the Caramel has cooled & hardened, you can dip the apples in your chocolate, covering the caramel with as much chocolate as desired.
7. Immediately after dipping, roll half of each apple in the chopped white chocolate pieces and the other half in milk chocolate pieces.
8. Place chocolate dipped caramel apples on Heavy Weight Dipping Sheet lined tray and refrigerate until chocolate is set. (If rolling in nuts, let chocolate set for a minute or two prior to rolling.)
9. After the chocolate is completely set, add even more pizzazz by drizzling the apples with Chocoley Drizzle & Design Chocolate. 
10. Return to fridge until set, then remove promptly and devour.