Micro caramel apples

Yield: 4 servings

Measure Ingredient
4 \N Or 5 medium apples
4 \N Or 5 wooden sticks
1 pack 14 oz Caramels (48)
2 tablespoons Water

Wash and dry apples; insert stick into stem end of each apple.

Microwave caramels and water in small deep microwave safe bowl on high for 2½ - 3 minutes or until sauce is smooth, stirring after each minute. If caramel sauce is too thin, let stand about two minutes before dipping apples.

Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Decorate with candy if desired.

Serve immediately or store in refreigerator for up to two days. Let stand at room temperature 15 minutes before serving to allow caramel to soften.

Conventional method you would wash and dry apples; insert stick into stem end of each apple. Melt caramel with water in 1 ½ quart heavy saucepan over low heat, stirring frequently until smooth. Continue as above.

For some variation you could substitute pears for apples.

Also possibilities: Add 2 tb creamy peanut butter with caramels, and water, roll in chopped peanuts. Dip caramel coated apples in chopped nuts of flaked coconut.

Taken from Kraft booklet == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 09-24-95

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