Caramel Apples

    • 6 medium apples, refrigerated
    • 6 craft/popsicle sticks
    • one 14-oz bag of caramels, unwrapped
    • 10 oz semi-sweet chocolate (good quality), chopped into 1/4-inch pieces
    • 1 tablespoon shortening
    • assorted toppings: chopped nuts, toffee bits, shredded coconut

For those who are willing to give this recipe a try:

-Remove stems from apples. Insert craft sticks in their place, about 3/4 of the way into the

center of the apple. The apples should be cold from the refrigerator; this will help the

caramel to set up quickly.

-Place a large sheet of parchment paper onto your counter. If you do not use parchment,

use non-stick cooking spray to spray your waxed paper, aluminum foil, plate or surface

of choice because these caramel apples are going to stick!

-Place caramels in a small bowl with 1 tablespoon of water. Microwave on HIGH, one minute

at a time, stirring after each minute, until melted (this should take 2 or 3 minutes).

-Place chocolate and shortening into a small bowl. Microwave (uncovered) on HIGH one

minute at a time, stirring after each minute until melted (this should take 2 minutes).

-Dip and swirl the apple into the caramel, allowing all excess to drip off. Place onto the

parchment. If you don't allow the caramel to drip completely, it will simple spread all over

your parchment.

-Drizzle the chocolate onto the apple. Don't attempt to dip the apple into the chocolate after

you've dipped in in caramel; the warm chocolate will melt the caramel!

-While the chocolate is still warm, sprinkle or press or throw by any means necessary your

desired toppings onto the apple. The chocolate must still be warm for the toppings to

adhere. Allow the caramel and the chocolate to cool and be completely set before attempting

to eat the apples.

-If you've made it this far, I suggest that you use a large chef's knife to slice the apples into

wedges for serving. Good luck if you decide that you prefer to take a bite out of your apple

instead!