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Over the last couple of weeks I have been making some of Martha Stewart’s desserts and treats.  I really have enjoyed her quick and easy one bowl chocolate cupcakes, caramel apples, and her kettle corn.  The caramel apples and kettle corn are featured in the October issue of her magazine.  The caramel apples are a blast to make.  Here a few tips for making them work well for you.  You need to have a candy thermometer - when I say need, I mean need.  The recipe calls for an exact temperature reading and with caramel that is extremely important.  Be sure to have your ice water bath ready for when the caramel is done.  Before you start the caramel make sure you have the apples on their sticks.  I suggest using room temperature apples, refrigerated apples will have condensation and thus the caramel will not stick to them as well as it should.