8whole apples (more, if apples are small)
4 pkg(11-ounce each) caramel melts
2 Tbspheavy cream (a little more is fine)
TOPPINGS: MINI M&MS, CRUSHED PRETZELS, KOSHER SALT, CHOCOLATE CHIPS, COCONUT, CRUSHED PECANS, CRUSHED SALTINES, ETC.
How to Make Caramel Apples
- Melt caramel with cream in a double boiler or glass bowl set over a pot of simmering water. Add vanilla and salt and stir until smooth.
- Stick one chopstick in the bottom of each apple. One at a time, dip the apple in the caramel, coating it all the way to the base of the stick. Allow excess to drip back into the pan for a couple of seconds, then carefully roll the apple in whatever topping you’d like. (There’s a small window of opportunity for the toppings to easily stick!)
- Repeat with all the apples, refrigerating apples as soon as they’re coated. Once cool, wrap apples with cellophane or plastic wrap.