How to make caramel apples using our Twin Caramel Dip Warmer and Midway's Finest Caramel Apple Dip: To begin, you will need dry, room temperature apples - thick skinned apples like Granny Smith . Place opened cans of Midway's Finest Camel Apple Dip into the Twin Caramel Dip Warmer. Fill warmers with water, to within 2 inches of the top of can. Heat to 175 degrees. The best temperature for dipping is 170-175 degrees - at 180 degrees the caramel begins to darken. Once caramel has melted remove the quick dipper and place into the other can. Skewer apples and dip into caramel, allowing a small opening around the skewer to allow the apple to "breathe" for a longer shelf life. Pull apple out and spin to remove excess caramel. Scrape off (almost to apple skin) bottom 1/3 of caramel from apple - warm melting caramel will fill this in. (Dip apples in chopped nuts, sprinkles, candies, etc. if desired). Place on wax paper and allow time to cool.