Apples >
| | Caramel Apples
49 (14 ounce bag) of caramels
2 tablespoons of water
4 or 5 medium sized apples, washed and dried
wooden sticks
Topping: chopped walnuts, cinnamon red hots, flaked coconut, chocolate bits, puffed rice cereal, chopped peanuts
Melt caramels with water in the covered top of a double boiler, or in a heavy saucepan, over low heat. Stir occasionally until sauce is smooth.
Insert a wooden stick into stem end of each apple. Dip into hot caramel sauce and turn until coated. Allow apples to stand at room temperature before dipping.
Scrape off excess sauce from bottom of apples. Leave plain or roll in desired toppings.
Place on greased waxed paper and chill until firm. Keep in cool place, but do not refrigerate. Makes 4 to 5 apples |
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