We sell two different types of caramels in our shop and I often get asked the difference.Well – first we have our caramel apple coating.  This is the same caramel we use to make our famous caramel apples.  It has to be heated preferably in a double boiler type situation to become viscous enough for dipping and/or coating.  Sometimes, if we have to go somewhere and bring a ‘dish to pass’ we’ll cut up some ginger golds (don’t brown when cut) and then drizzle some heated up caramel over them to make a nice caramel apple platter.

The other caramel we offer is this Caramel Apple Topping. We have it in regular caramel, cranberry caramel and cherry caramel.  This is already viscous without having to heat it up.  It’s great for dipping apples into, topping ice cream with or even mixing in with you coffee.  We purchase it from End of the Trail Candy Shoppe so it is still Wisconsin made.