31 October 2008
14 oz caramels
1 cup mini marshmallows
1 tbs water
6 med-small apples
chopped peanuts or other nuts (optional)
2 oz chocolate, melted (optional)
Line baking sheet with buttered waxed paper; set aside.
Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.
Rinse and thoroughly dry apples. Insert flat sticks in stem ends of apples.
Dip each apple in caramel mixture, coating apples. Remove excess caramel mixture by scraping apple bottoms across rim of saucepan. Place on prepared baking sheet; refrigerate until firm.
Caramel-Nut Apples: Roll coated apples in chopped nuts before refrigerating.
Caramel-Chocolate Apples: Drizzle melted chocolate over coated apples before refrigerating.
The ultimate: Roll in nuts and then drizzle with chocolate.