Caramel Apples
rec.food.recipes/Frank Butcher (1998)

4 or 5 apples, stems and blossom-ends removed
1 (14 oz) pkg caramel candies
1/2 tsp salt
2 Tbsp water

Apples must be completely dry (or candy will peel off like old paint).

In top of double boiler, combine caramels, salt and water. Melt over hot water, stirring, until caramels are melted and mixture is smooth.

Remove double boiler from heat, but leave sauce over hot water. Set an apple into the sauce and spoon sauce over apple until completely coated. Insert wooden skewer into apple and remove to a wax paper lined sheet. Cool in refrigerator until coating is firm.

Variation: Chocolate-Caramel Apples - Heat 1/4 cup semi-sweet chocolate chips with caramel candies.

Note: Remove the wrappers from the caramels before placing in the pot. (I've heard of someone that didn't since "It wasn't mentioned in the recipe!")