INGREDIENTS

INSTRUCTIONS

First caramel layer: Wash and dry apples. Insert sticks into stem end of
each apple. Microwave 1 package of the caramels and 2 tb. of the water in
small deep microwave safe bowl on high 2 1/2 to 3 1/2 min. or until smooth,
stirring every min. if sauce is to thin, let stand about 2 min. before
dipping apples. dip apples into hot caramel sauce, turn until coated.
scrape excess sauce from bottom of apples. place on greased wax paper.
refrigerate 1 to 2 hours. Second caramel layer: after refrigerating, repeat
microwaveing and dipping directions with remaining 14 oz caramels and 2 tb.
water for second caramel layer. refrigerate 1 to 2 hours. decorate as
desired after refrigeration. store decorated apples in refrigerator. let
stand at room temperature 15 min. before serving to allow caramel to
soften. Decorating Ideas: caramel pecan: roll warm caramel apple in chopped
pecans double chocolate: drizzle cooled caramel apple first with melted
white chocolate and then with dark chocolate. coconut almond: roll warm
caramel apple in coconut and/or sliced almonds. cool, then dip bottom of
apple in melted chocolate. To drizzle melted chocolate: Pour melted
chocolate into a sealable plastic bag. seal well, pushing out any excess
air. with scissors, carefully cut corner of bag to make a very small hole.
drizzle chocolate while turning apple.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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