Put the tub directly into the microwave. That part was fine. The problem was that after you dip your apples, the caramel never hardens again. It has been sitting in the fridge for an hour and the caramel is still dripping off the apples.
My suggestion....
....well, I don't have any suggestions....if anyone has a better way of making caramel apples that aren't such a mess, let me know!
I believe the Marzetti dip is just for dipping apple slices. It's supposed to be soft for dipping. Here's my favorite caramel apple recipe:
Turtle Caramel Apples
4 large apples
1 14 oz bag caramels (I use Kraft, it comes with sticks)
2 Tbsp water
your favorite nuts (I like macadamia or toasted pecans, or hazelnuts)
~ 4 oz milk chocolate pieces, and/or
~ 4 oz white chocolate pieces
WAsh and dry apples
unwrap caramels, place in pan with water. Melt on low heat until thinned out and smooth. (can use microwave, low setting, few seconds at a time)
Put sticks in apples. Dip apples in caramel. (scrape bottom off against pan or bowl so extra caramel goes back in pan)
Immediately roll apples in your favorite chopped nuts. (may need to press with your hands to get them to stick)
Put chocolate pieces into separate zip lock bags. Heat in microwave gently, squeezing to mix, or melt in bag in double boiler type set up. Clip off corner of bag and pipe or drizzle chocolate over apples in a thin swirling stream. (can do just one type of chocolate, or do one, let it harden, then do the other)
Place in refrig, loosely covered. Choclolate and caramel will set up firm.
I have also used the bags of Skor or Heath bar pieces, very good, and have used mini candy corn for halloween.. Disgustingly sweet but cathces kids' eyes.
Good luck, this is a good kid and parent project, we make it for Girl Scout bake sales, very upscale twist on candied apples.
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