8 Responses to “Caramel Apples: Ever wondered what it means to be too stupid to live?”

  1. Willa October 14, 2006 at 6:16 PM #


    I think this might be appropriate!! :muahaha:

  2. Rosie October 14, 2006 at 8:04 PM #

    I’m having a Halloween party…I’m making caramel apples. I’m telling this story. Maybe I’ll have Werther apples and caramel CHEWS apples! Hahahahahah!!! You know I flashed a mental picture of someone in Wal-Mart picking up the Werthers and saying…”Let’s use these for the caramel apples!”

  3. Angie October 14, 2006 at 8:12 PM #

    Okay, I should have included this follow up review because it made me laugh. Now, keep in mind the above review was posted yesterday. This reply was posted today and totally mocks the person. The whole thing still makes me laugh!

    EASY & DELICIOUS! For the person (who has obviously never stepped foot in a ktchen before) who was confused about which type of caramels to use… did you ACTUALLY try melting the HARD CANDY CARAMELS??? Come on now… who’s the idi**? It’s cooking 101. I had a good laugh about that one!

    I was wondering the same thing. Surely they didn’t actually try to melt those werthers candies? I can’t imagine how long they microwaved them to even start to melt them, lmao. And how hard do you suppose those caramel apples were? *snort*

    Also, for anyone thinking of trying this recipe, one of the tips in the reviews, which was actually helpful *grin* was to melt the caramels/milk in a large pyrex measuring cup and just dip the apples in that. Someone else replied and said it made it very nice and easy 🙂

  4. Suisan October 14, 2006 at 10:26 PM #

    I grew up in Boston, and the Boston Globe from my youth always printed recipes which required “four egg yolks and whites.” When the food editor retired there was a lengthy interview.

    Turns out early in her career they printed a recipe for a cake which called for eight “whole eggs” and, yeah, you guessed it, a number of readers, More Than One, wrote in to complain that they should have indicated that the shells were not part of the cake. Well, DUH!! :boobie:

    Apparently the letters of complaint were taped around her typewriter for years. (Sigh. Remember typewriters?) So it became editorial policy on her watch to S-P-E-L-L O-U-T the exact ingredients. Because people are dim in the kitchen.

  5. Trish October 15, 2006 at 11:01 AM #

    :muahaha: I cant even begin to try and say what I am thinking. OH wait you have…. :fucktard:

  6. Avaron Dale October 15, 2006 at 11:06 AM #

    I defense of kitchen-denses, I have to say this: 98% of Caramel Apple recipes state ‘soft caramel’ or ‘Kraft-Brand Caramels’. Because there are several brands of hard caramels on the market – and if you look, the bags are only marked caramels. If person was looking for a quick recipe, hadn’t spent a lot of time in the kitchen, then this is an easy mistake to make.

  7. Ciar Cullen October 15, 2006 at 5:40 PM #

    I think unless you’ve lived in a cave somewhere, this is not an easy mistake to make. But, I’m the one who rolled and formed (for hours) chocolate pretzels (all chocolate, not covered pretzels) and then somehow skipped to the recipe below for baking instructions. Well, the one below was to be baked. The one I was using was not to be baked, but simply left to harden. I ended up with a cookie sheet of chocolate, like a freaking big candy bar…so, I’m not one to talk.

  8. Aimee Beckmann October 16, 2006 at 6:35 PM #

    I like to think that this is an Australian thing. But if I read a recipe that said I needed “caramels” I would have had no idea what they were… :herby:

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Angela James

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