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Michigan apples are available nearly 365 days a year, which means there’s often an opportunity to bite into a juicy McIntosh, sweet Golden Delicious, the popular and full-flavored Red Delicious, or any of the 13 other locally grown apple breeds. As tasty as the selection created by the more than 11.3 million apple trees in commercial production in the state can be, adding a candy coating can make them even more enjoyable.

“I believe caramel and candy apples are comfort food,” says Renee Bow’les, confectioner and owner of Eastern Market-based , which specializes in candy apple creations.

From Sanders chocolate or caramel dip, vanilla-infused marshmallows from Detroit Marshmallow Co., crunchy Better Made Chips, Dearborn bacon, and more, local ingredients can help add interest to your candy apples.

But, be warned, making them look pretty is no easy feat.

“Have all of your ingredients prepared,” Bow’les says. “And (be) ready to work and (have) a lot of patience.”

Almond Joy: Red Delicious apple + Sanders Dark Chocolate Hot Fudge Dessert Topping;�� + Germack Shelled Almonds; + toasted coconut

The Fat Elvis:��Golden Delicious apple + Germack Honey Roasted Peanut Butter; + Dearborn bacon; + True Goodness by Meijer Freeze Dried Banana Slices;

��’m�ǰ����:��Golden Delicious apple + Sanders Milk Chocolate Hot Fudge Dessert Topping; + Detroit Marshmallow Co. Bourbon Barrel Vanilla Marshmallow and Handcrafted Graham Crackers;

Cereal Concoction:��Red Delicious apple + Mindo Chocolate Makers White Chocolate Chunks; + Kellogg’s Apple Jacks;

Salted Caramel:��Gala apple + sea salt + Sanders Classic Caramel Desert Topping;

Pure Detroit:��Gala apple + Sanders Dark Chocolate Hot Fudge Dessert Topping; + Better Made Original Potato Chips;

Makes: Approximately 24 slices

Ingredients
3 – 4 Michigan grown apples, or similar variety
6 ounces of chocolate or caramel topping, see above for suggestions
Assorted toppings, crushed
Lollipop sticks
Water
Baking Soda

Directions
Pro prep tip: “You have to wash the apples thoroughly with hot water (we add a little baking soda) to remove all wax and pesticide that has been applied to the apples,” says Bow’les. “The color of the apples will change from shiny��to a dull color. That’s when you know the apples are ready for dipping.”

After washing, dry apples well. Remove stem and cut into 1-inch slices. Carefully push lollipop sticks into each slice and set aside. *If preparing apples for a party ahead of time, toss slices in fresh lemon juice to avoid browning.

Place caramel or chocolate into a double boiler over medium heat. Melt until smooth. Or, place caramel or chocolate in a microwave safe bowl. Heat in 20 seconds intervals, stirring between. Heat until smooth.

Allow the caramel or chocolate to cool until it is warm and thick. This will prevent your topping from slipping off the apple.

Dab apple slices with a paper towel to remove any moisture. Dip apples carefully in a rolling motion. Use a spoon or butter knife to apple more topping as you rotate the stick. Once fully coated, rest on a baking sheet covered in wax paper.

Sprinkle desired toppings over each apple. (See above for inspiration.) Avoid dipping, as this can leave excess chocolate or caramel behind.