Easy Caramel Apples

Ingredients

• 10 apples ((use 8-10 depending on size))
• 10 apple sticks or skewers for apples
• 22 oz caramels (unwrapped*, from two 11 oz bags)
• 4 Tbsp heavy whipping cream
• Pinch of salt

Method

1. Prep apples: If using store-bought apples, remove the wax coating first. Dip apples in hot water for a few seconds, then rub them with a towel to remove wax. Dry the Apples really thoroughly. Remove stems and insert sticks into the stem end of each apple. Refrigerate the apples. Meanwhile, line a baking sheet with parchment paper or a silicone liner. Prepare toppings so they are ready to use.
2. Melt caramel: Combine the caramels, cream, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until melted and smooth. Alternatively, melt the mixture in a double boiler, stirring frequently.
3. Dip apples: Dip each chilled apple sideways into the caramel and rotate to coat almost to the top, leaving a little apple showing. Let the excess caramel drip back into the bowl, then lightly scrape the bottom of the apple against the edge of the bowl to prevent caramel pooling at the base.
4. Maintain caramel consistency: If air bubbles form or the caramel becomes too thick, rewarm it slightly. If the caramel is too runny, let it cool slightly before dipping.
5. Add toppings if desired: Immediately after dipping, roll the apples in your toppings or leave them plain if adding chocolate later. Refrigerate for at least 15 minutes, or until the caramel is set, before drizzling with melted chocolate.