Ingredients
10 apples, or use 8-10 apples depending on size
10 small bamboo skewers or popsicle sticks
22 oz unwrapped caramels
4 Tbsp heavy whipping cream
Pinch of salt
Directions
1. If you picked your own apples, you could skip this step. Store-bought apples have a wax coating, and it needs to be removed. Dip apples in hot water for a few seconds then rub them with a towel to remove the wax and dry the apples.
2. Remove stems and insert sticks into the top of the apples. While you melt the caramels refrigerate the apples this will help the carmel set faster.
3. Line a baking sheet a silicone liner. Prepare toppings so they are ready to use. Suggested toppings crushed oreos, drizzled chocolate, coconut, chocolate chips, or crushed pretzels.
4. Heat caramel, cream and a pinch of salt over a double boiler or microwave for a few minutes stirring every 30 seconds until caramel is melted and smooth.
5. If you see a lot of air bubbles in your caramel start to form or if it gets too thick, then rewarm it slightly. If caramel is too runny, let it cool slightly before using.
6. Roll apples in caramel, dipping apples sideways to coat almost to the top. Leave a little bit of Apple showing on top so you can see what kind of Apple you’re picking. Allow excess to drip back into the bowl. Scrape off the bottom of the Apple against the side of the bowl so you don’t get too much caramel pooling at the bottom.
7. Immediately after dipping in caramel, roll apples into your toppings or leave them plain if desired. Refrigerate at least 15 minutes or until caramel is set before drizzling with melted chocolate.
ENJOY!