Caramel apples are a tasty and attractive favor at late-summer and fall weddings. Making them yourself allows you to stick to your wedding budget while providing a treat that guests of all ages will likely enjoy. Caramel apples are well-suited to assembly-line creation, so making a large number quickly is possible. You can embellish your apples or their wrappings as desired to complement the wedding theme or colors.
Wash the apples under cool water, scrubbing lightly with a vegetable brush, and remove the stems. Place the apples in the refrigerator for 30 minutes before coating with caramel.
Open and unwrap caramels and place them in a medium saucepan. Add milk. Heat over medium-low heat, stirring constantly, until the caramels are melted.
Line a baking sheet with wax paper. Pour any candy sprinkles, nuts or other edible embellishments into small bowls and place them by the baking sheet.
Remove the apples from the refrigerator. Poke a popsicle or other sturdy confection stick into the apple where the stem previously was.
Dip the apple into the caramel, holding it by the stick. Lift it from the caramel, twisting the apple as you lift, and allow the excess to drip back into the pan.
Roll the apple in the bowl of candy sprinkles, coating evenly. Set the apple on the wax paper. Repeat for each apple and then place the pan of cooling apples in the freezer for 30 minutes to set the caramel.
Packaging the Favors
Cut a 12-inch square of clear or color-tinted cellophane wrap for each apple. Use two sheets of differently colored cellophane if desired.
Set the apple upright in the center of the cellophane square. Gather the cellophane around the stick and tie a ribbon around it to secure it.
Place a monogram label or a label pre-printed with the bride and groom's names and wedding date on the cellophane. Alternatively, tie a small tag with this information to the ribbon.