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Recipe: Caramel apples

October 29, 1987
(Genaro Molina / Los Angeles…)

Servings: 5-6 apples

1 (14-ounce) package caramel candies

4 teaspoons hot water

5 to 6 medium apples

1. Remove wrapping from candies and place with water in top of double boiler. Heat over boiling water, stirring often, until caramels are melted and sauce is smooth.

2. Insert wooden skewer into stem end of each apple. Dip into hot caramel sauce, turning to coat surface. Place on wax paper and chill until caramel is firm.

Note: To cool upright, place skewers in flower-arranging frogs or block of styrofoam.

Variation: While dipped apples are still warm, roll in flaked coconut, ground nuts, colored shot or crushed cereal.

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