Caramel Apples

Making caramel apples has become a family tradition. Every year in November we get together with a friend and her three girls. The girls enjoy crushing all the toppings while the caramel is melting. LSO chips in to put the sticks in the apples. It has taken a couple years to perfect our method but I think this year we finally go it right. Happy Holidays from my kitchen to yours.

Recipe Summary
Time: 15 mins
Servings: About 12 small apples
Source: Kitty

Ingredients
Kraft traditional Caramels, 2 14 oz package
Water, 3 Tbs divided

Optional Toppings
melted chocolate
mini marshmallows
toasted coconut
sprinkles
mini M&Ms
chopped salted peanuts
dried cranberries
crushed oreos
crushed pretzels
15 crushed shortbread cookies and 1 tsp cinnamon
crushed Heath bar
red hots

Directions

1. Prepare a greased cookie sheet and several greased pieces of wax paper. Place greased wax paper on paper plates.
2. Crush toppings in a ziploc bag with meat tenderizer or hammer. Pour into soup bowls.
3. Melt caramels and half of water in a small saucepan over low heat; stirring frequently
4. Add additional water to caramel if needed. Consistency of caramel should be thick
5. Roll apple in hot caramel spooning melted caramel over apple.
6. Immediately roll caramel apple in toppings off your choice
7. Place apples on plate with wax paper. Consume immediately
8. Store remaining apples on cookie sheet and refrigerate

Notes

1. Have toppings and greased items prepared before caramel is finished melting. Keep the caramel on low
2. Use small apples. Cut small slice near stem for wooden stick. Big or wide craft wooden sticks work best
3. Melt chocolate (I use nestle semi-sweet morsels)while caramel is melting. Transfer melted chocolate to ziploc bag. Cut off one of the corners of bag. Drizzle chocolate on apple. Chocolate will harden so drizzle soon after transferring to bag.