Here's what you'll need:
6 wooden Popsicle sticks
6 medium apples, rinsed and dried
1 14-ounce package caramels, unwrapped
2 Tbsp. water

Insert a Popsicle stick into stem end of each apple; set aside. Either melt the caramels in water over medium-low heat on the stove or in the microwave following package directions.

Dip the apples in the caramel mixture. Drain excess caramel and place upright on waxed paper-lined cookie sheet. Place in refrigerator until set. Serve at room temperature.

Variations:

Chocolate and Caramel Covered Apples with
Pecans and/or Coconut

Once the caramel apples are set, melt a ½-pound package dark-chocolate candy coating according to package directions. Dip the caramel apples completely in the chocolate. Allow excess to drain. Place on wax paper.

Sprinkle with lightly toasted chopped pecans or coconut. Print these directions.

Here's what you'll need:
2 cups light corn syrup
1 cup sugar
1/2 cup cinnamon red hot candies
8 medium red apples on Popsicle sticks
Chopped peanuts (optional)

Line a baking sheet with waxed paper. Put nuts in a shallow bowl.

Combine corn syrup, sugar and red hots in saucepan; bring to a boil over medium high heat, stirring constantly. Cook, covered, for about 3 minutes to allow steam to dissolve crystals that may have formed on sides of pan. Uncover and cook without stirring to soft crack stage, 270 to 290 degrees F. on candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Cool 2 minutes.

Dip the apples into the candy mixture to coat the surface then roll in nuts. Place on wax paper to cool. Serve at room temperature. Print these directions.