Cookin’ With Cathy: Caramel Apples 


1 package (14 oz.) caramel candies 2 Tbsp. milk 5 medium apples, washed and dried 5 popsicle sticks Variety of toppings for dipping and decorating: toasted coconut, chopped nuts, chopped cookies, candies, etc.


Refrigerate apples until well chilled, about 1 hour. Unwrap all caramel candies and place in the top of a double boiler. Add milk. Heat over medium-high until caramel is melted and smooth, stirring often. Have topping ingredients ready. Place 1 popsicle stick into the center of each apple. When caramel is ready, dip apples turning and using a spoon to evenly coat. Immediately dip into toppings and/or decorate. Place on baking sheet and refrigerate until set, about 20 minutes. Serve.