Recipe: Caramel-Marshmallow Apples (with Caramel-Nut and Caramel-Chocolate Variations)

CARAMEL-MARSHMALLOW APPLES

1 (14 oz.) pkg. caramels, unwrapped
1 cup miniature marshmallows
1 tbsp. water
5 or 6 small apples

Line a baking sheet with buttered waxed paper and set aside.

Combine caramels, marshmallows and water in a 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 the apples. Remove excess caramel mixture by scraping apple bottoms across the rim of saucepan. Place on prepared baking sheet. Refrigerate until firm.

VARIATIONS:

CARAMEL-NUT APPLES:
Roll coated apples in chopped nuts before refrigerating.

CARAMEL-CHOCOLATE APPLES:
Drizzle melted milk chocolate over coated apples before refrigerating.

Makes 5 or 6 servings
Source: Recipe booklet: Delightful and Frightful Halloween Recipes, Favorite Brand, 2001