1 bag caramels (49)
2 tbsp. water
4-5 large red apples
4-5 wooden or lollipop sticks

Place caramels and water in top of a double boiler or pan over low heat. An induction burner may be used. Stir until melted and smooth. Insert stick in apple (from stem end).

Dip into hot sauce, turning until coated. If you like, apples may be sprinkled with nuts or coconut flakes while still hot.

Scrape excess sauce from bottom. Place on waxed paper, chill for 30 minutes or until firm.