what you'll need:
apples, rinsed and dried
package caramels, unwrapped
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.
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
and Caramel Covered Apples with
Pecans and/or Coconut
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.
with lightly toasted chopped pecans or coconut. Print
Here's what you'll need:
light corn syrup
cinnamon red hot candies
red apples on Popsicle sticks
a baking sheet with waxed paper. Put nuts in a shallow bowl.
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.
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.