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Contributed by Catsrecipes Y-Group
- Source : The Nacogdoches Daily Sentinel
- 3 (14 oz) pkg. caramels
- 2 tbsp water
- 6 – 8 large Granny Smith apples, washed and dried
- 6 – 8 heavy wooden skewers or sticks
- melted chocolate and/or white chocolate (amount depends on how much chocolate you want on each apple - some recommend 3 oz per apple)
- wax paper
- cookie sheet
Optional toppings Edit
- chopped nuts (peanuts are ok)
- toasted coconut
- candy sprinkles
- cookie crumbs
- chopped candy bars, etc.
- Place the topping ingredients in individual bowls.
- Line the cookie sheet with buttered wax paper, and set aside.
- Insert a stick through each of the apple stems. (two sticks may be needed if you are going to use a lot of toppings)
- Set aside.
- In a saucepan, combine the caramels and water, and heat over medium heat - stirring constantly - until the caramels melt.
- Cool slightly. (a crock pot may be used to melt the caramels and water mixture).
- Dip each apple into the caramel mixture, and make sure it is thoroughly coated. (a spoon may be needed to coat the top of the apples with the caramel mixture).
- Allow each coated apple to sit a bit on the buttered wax paper, then dip each apple into the caramel mixture for a second coating.
- If you want to use an optional topping, while this second caramel coat is still liquid, roll the apples into the desired optional toppings.
- Melt the chocolate in a double boiler or the microwave, and dip the bottom of each apple into the melted chocolate.
- Then use a spoon to drizzle chocolate over the top of the apples.
- Allow the chocolate to set, then wrap individually in cellophane.
- Store in the refrigerator, and allow to be at room temperature for 30 minutes before slicing to prevent the coating from cracking.