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So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

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Have you ever seen one of those spa ads showing some lucky person relaxing with cucumbers on their eyes? Ever wonder: “Why cucumbers?”

Well, here’s the answer…

Cucumbers are 95% water so they have a hydrating effect. They help get rid of the bags and puffiness beneath and around the eyes and flush out toxins.

Cukes contain vitamin A, vitamin B and vitamin C, which strengthen the immune system. They add bulk and fiber to whatever you’re eating, so you fill up, but don’t pile up the calories. When I’m cooking, I keep cucumber sticks nearby to snack on (especially if I’m preparing a dessert recipe).

Cucumbers are available all year. But they’re in season now, so if you buy locally grown produce, the cucumbers you’ll find in the market will be crisp and amazingly refreshing.

Lemon Cucumber

If you’re lucky enough to visit a farmers’ market, you’ll probably see a lot of heirloom varieties. You need to try these cucumbers. This is what a cucumber tasted like “back in the day.” These are real cucumbers. FoodNobs (food+snobs) would say these cucumbers are “honest,” but I don’t know if cucumbers can be “dishonest.”

In the farmers’ market, you might come across yellow cucumbers. Cucumbers that are yellow are usually a bad thing… unless you’ve stumbled upon a lemon cucumber. These cukes are about the size and color of a lemon (no… really?), the skin is thin and the flesh is juicy and bright green with large seeds. They can be eaten just like any other cucumber.

Most cucumbers that we find in supermarkets have been coated in an edible FDA-approved wax to protect the skin and prolong the vegetable’s life. You’ll know the cucumber has been waxed if you run your thumbnail lightly down the side and you see a bit of waxy residue. You can eat the cucumber with the peel on, but scrub it first!

Hothouse-grown English cucumbers are long and skinny, and they usually come wrapped in plastic because they have not been treated with wax. No need to peel or remove the seeds with these cukes!

I’ve pulled together 5 tips for picking perfect cucumbers, to help you pick the best of the season!

Here are a few other creative cucumber recipe ideas:

• Makes cucumber ribbons by peeling a whole cucumber, then peeling the flesh lengthwise off the cucumber.
• Peel and cut a cucumber lengthwise. Remove seeds and fill each half with flavored cream cheese. Put the halves back together, chill, and slice into rounds.
• Peel a cucumber then cut into ½-inch pieces. “Dry” on a paper towel for 10-mintes and then use a “chip” for hummus or guacamole.