• Clean and dry your apples. Leave them at room temperature once cleaned. Leaving them in the refrigerator can cause water droplets to form on the clean and dry apples.
  
• Insert a wooden stick in the top of the apples where the stems were. Set the apples aside on a well-greased baking sheet or a Silpat mat.
  
• Melt caramels in a heavy-bottomed saucepan, stirring constantly until completely melted. Allow it to cool for about 5 minutes or so before dipping apples.
• Or, make a batch of homemade caramel! (Recipe below)
• When the caramel is ready, dip apples holding them by the stick and swirl in the melted caramel until evenly coated. You may need to tilt the pan a little with your free hand! As you pull the apple out of the caramel give it a little soft shake to allow excess to drip off. Place apple on the Silpat mat. Continue with remaining apples.
• Allow caramel to set up for at least 30 minutes or until firm, before adding chocolate spider webs.

To Make Dark Chocolate Spider Webs

• Melt the chocolate in a small saucepan. Allow it to cool to room temperature. It will thicken up slightly, which is good for making the webs.
• Load the melted and cooled chocolate into your pastry bag fitted with the tip and coupler. Starting with the pastry bag tip pointed to the top of the apples, make 8 vertical lines from top to 1/2-inch from the bottom all the way around each apple. Once you’ve made your vertical lines, connect them using a little swooping motion so that you have curvy horizontal lines that connect all of the vertical lines. Allow to cool completely. If you want to wrap them in cellophane wrap, refrigerate for 30 minutes to allow the chocolate to set up firmly first.

  Voila!