Caramel-Dipped Apples

Kraft

5 apples, washed, well dried

1 pkg. (11 oz.) caramels

2 Tbsp. water

[wooden sticks]

Budget your time to unwrap each and every single caramel by hand.

INSTERT wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.

COOK caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

It's kind of satisfying to watch them melt and blend smoothly together.

DIP apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. 

IMHO it doesn't quite matter what kind of apples you use. They're a vehicle for the caramel.

Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour.

REMOVE apples from refrigerator 15 min. before serving; let stand at room temperature to soften slightly.

I accidentally let mine stick together while they were drying, and it was like trying to pry apart bricks. Learn from my mistake.

My Rating: 4/5 "These tasted amazing. The caramel went on thick and rich. Now, because it went on so thick they kind of had a gloppy appearance. But if you can get over gloppy then these are wonderful. (Coating them in chopped peanuts might hide some of the glop.)"