1 package (14 ounces) caramels
1 tablespoon water
6 medium apples
4 ounces milk or semisweet chocolate confectionery coating, coarsely chopped
White decorating icing (optional)
6 wooden craft sticks
Chopped nuts (optional)
Coconut flakes (optional)
Line baking sheet with waxed paper. Unwrap caramels. Combine caramels and water in medium saucepan; cook over medium heat, stirring constantly, until caramels are melted.
Rinse and thoroughly dry apples; insert wooden sticks into stem ends. Dip apples, 1 at a time, into caramel mixture, coating completely. Remove excess caramel mixture by scraping apple bottom across rim of saucepan. Place on waxed paper.
Place semisweet chocolate confectionery coating in small saucepan. Cook over low heat, stirring frequently, until coating is melted. Dip apples halfway into coating and if desired, roll apples in chopped nuts and/or coconut flakes. Return to waxed paper.
Use icing to write names on apples. Use small amount of additional icing to secure desired decorations on apples (if using). Refrigerate until firm.
Makes 6 Chocolate Dipped Caramel Apples.
Date: September 27, 2002