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Print this Recipe    Caramel Apples

Caramel Apples

4 apples, (4 to 5)
wooden sticks
65 vanilla caramels
2 tablespoons and 1 teaspoon water

Wash and dry apples. Insert a wooden stick into the stem of each
apple.

Microwave method:

Unwrap caramels and place in a microwave-safe bowl. Add water.
Microwave on high for three minutes, stirring after two minutes
for a smooth sauce. Let mixture stand one minute for coating to
thicken slightly. Coat apples with sauce by dipping apples into
hot caramel sauce. Remove excess caramel from bottom of apples and
place on greased waxed paper. Serve immediately or store in
refrigerator for up to 2 days.

Conventional method:

Wash and dry apples. Insert a wooden stick into the stem end of
each apple. Unwrap caramels and place in a 1 1/2 quart saucepan.
Melt caramels with water over low heat, stirring frequently. Let
mixture stand for one minute for coating to thicken slightly. Coat
apples with sauce by dipping apples into hot caramel sauce. Remove
excess caramel from bottom of apples and place on greased waxed
paper. Serve immediately or store in refrigerator for up to 2 days.

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