Caramel Dip

1. Pick your own apples or buy apples at a farmer's market. Supermarket apples are usually coated with a wax to give them a shinier appearance. The problem is the wax can make apples more difficult to candy coat.

2. Select apples that are smaller in size, as they are easier to cover in caramel and chocolate. Choose a variety of apple that is firm and has a bit of a tartness to compliment the sweetness of the caramel and white chocolate coating. Granny Smith, Jonathan or MacIntosh apples are all good choices. Some varieties such as Red Delicious are not firm enough to make caramel apples.

3. Wash and dry the apples before removing the stems. Do not use any apples that are bruised. Insert wooden skewers through the stem end of the apples. Push the skewer about halfway through the apple. You can usually purchase skewers or Popsicle sticks at craft or party supply stores.

4. Line a baking sheet with parchment paper or spray with nonstick cooking spray.

5. Unwrap store-bought caramel candies and place them in a microwave safe bowl. A 14-ounce bag of candies should be enough to coat about six to eight small apples. Add 2 tablespoons of water or milk. Microwave the mix for one minute. Stir and then microwave again until the caramels are completely melted. The mixture should be smooth.

6. Dip one apple at a time into the bowl of melted caramel, holding the apple by the skewer. Tilt the bowl slightly as you turn the apple so that you get an even layer of caramel. You may need to use a spoon to coat the apple completely. Work quickly as the caramel will begin to harden as it cools. After dipping, allow any excess caramel to drip off into the bowl before setting the apple bottom down on the baking sheet.

7. Place the baking sheet with the caramel apples in the refrigerator for about 30 minutes to cool.

White Chocolate Dip

1. Combine two cups (or a 12-ounce bag) of white chocolate baking chips with 2 tablespoons of shortening in a second microwave safe bowl. Microwave until all the baking chips are melted, stirring the mixture about every 30 seconds. Be careful not to overheat.

2. Dip the caramel covered apples into the melted white chocolate. Make sure that you cover the entire apple. If you want to add some crunch, roll the coated apples in chopped nuts, colored sprinkles, crushed cookies or another favorite topping while the white chocolate is still wet.

3. Place the apples back onto the baking sheet and chill in the refrigerator for about 30 to 45 minutes or until the white chocolate coating sets.