Ingredients
Scale
- 5 medium apples
- 1 13 oz. (368 g) bag of individually wrapped caramels
- 2 tbsp milk
- 5 craft/wooden sticks
- Butter
Instructions
- Wash each apple with hot water to remove the wax and dry well. Remove the stems and place them in the freezer for about 15 minutes. This will help the caramel adhere to the apples.
- Cover a cookie sheet with parchment paper. Grease the parchment paper with butter so the caramel apples don’t stick to it.
- Unwrap each caramel and place them all in a medium bowl (microwave safe). Add the milk and microwave for 1 minute. Stir well with a spoon and microwave again for another minute. Stir again until you get a smooth caramel.
- Take the apples out of the freezer and dry them well, if needed. Insert a craft/wooden stick into the top of each apple and dip each one in the caramel by holding it from the craft stick, try to cover it completely. Let the caramel drip off as much as possible, then, scrape off the excess from the bottom with a knife and place each apple on the greased parchment paper. Continue this process with every apple. If the caramel starts to harden you can microwave it for another 20-30 seconds until it softens.
- Place all the apples in the refrigerator for about 15-20 minutes so the the caramel can firmly set.
Notes
You can melt the caramels on the stove top in a medium pot over medium heat.