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Caramel-Dipped Apples Recipe

Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: large sauce pan
Temp: medium-low heat
Total time: 1 hour and 15 minutes
Servings: 5

Prepare as directed, rolling bottom of each freshly dipped apple into 10 coarsely chopped OREO Cookies

5 medium apples, washed, well dried
1 - 14 ounce bag caramels (about 50)
2 tablespoons water

Insert wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper or parchment paper; grease paper with butter. Set aside.

Place caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring caramel constantly.

Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off.

Scrape bottoms of apples, then place on prepared plate.

Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftovers in refrigerator.

Kitchens Tips

Wash and dry apples thoroughly so that caramel adheres to the apple peel.

Special Extra;

Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 coarsely chopped OREO Cookies

1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles

or 1/2 cup peanuts, chopped.

Drizzle dipped apples with 2 melted squares BAKER'S Semi-Sweet Baking Chocolate.