package
(14-ounce)
soft caramel candies, each unwrapped
1/4
cup
heavy cream
Directions
Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.
Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.
Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.
Kitchen Tip: Choose the best apples. Use the smallest apples you can find — look for fruit no bigger than a tangerine. Lady apples are great, but McIntosh, Empire and Granny Smith apples will also work.
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