Candy Apple Bubbles?????????

Greetings. My wife and I started to make candy apples and caramel apples as a side business. The caramel apples are easy to make but I cannot for the life of me make a candy apple without the bubbles. I follow the instructions on the candy box by adding a little butter at the end of the cooking cycle but it does not seem to work. Any ideas as to how to make the perfect candy apple will be greatly appreciated. Thanks. AL. [:'(]

I think you'll get a certain amount of air bubbles no matter what. Are these big bubbles or little bubbles? I've always seen the people on food network tilt the pan, insert the apple and then turn it IN the candy goo. Sometimes they used a spoon to spoon it up to the stick. And then dunk it in an ice water bath to set it quick.

Maybe giving the pan a rap or two on the bottom to send the bubbles to the surface would help too.

Thanks so much for responding. As far as the bubbles are concerned they are small bubbles. I emailed the manufacturers of the candy apple mix and the only advise they had was to put a small amount of shortening just before starting to dip the apples. I tried that but to no avail. I did not know about the dipping in ice water, I just finished making some candy apples, so maybe I'll try that tomorrow. There isn't much time to do a lot after the mix reaches the hard crack stage, the mix crystalizes really fast. Thanks for mentioning the food network, I have other questions on this and other topics, I'll see if I can address them to the food network. Thanks again for your suggestions. AL.