Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Carmel Covered Apples




Source of Recipe


ginger


List of Ingredients




40 caramel cubes
5 apples (Macintosh apples work well)
1 tbsp. water
5 wooden sticks
1 wax paper


Recipe



Wash and dry apples thoroughly. Remove stems and insert wooden sticks into stem holes until about 1/2 stick is in apple. In a small saucepan, over low heat, melt caramels with water, stirring constantly until smooth. Now dip apples into hot caramel sauce, coating apples completely. Place on greased, wax paper.
Store caramel covered apples in refrigerator. Before serving, remove from refrigerator and allow to stand about 15 minutes. Like to serve our caramel covered apples on a large black platter and 1 extra caramels as a garnish