1. Line 2 trays or cookie sheets with wax paper; generously butter paper or spray with nonstick cooking spray. Insert wooden stick into stem end of each washed and thoroughly dried apple.
2. Remove wrappers from ROLO caramel candies. Melt caramels and 2 tablespoons milk in top of double boiler over hot water. (Add additional milk, several drops at a time, if coating is too thick.) Dip apples into hot caramel mixture; turn until coated. Place on prepared tray. Refrigerate 30 minutes or until coating is sticky enough so that small candy or nut can be pressed onto apple without sliding.
3. Press candies onto apples. Place on second prepared tray; chill until firm. Tie ribbon bow onto each apple stick, if desired. Store, covered, in cool dry place. 6 coated apples.* * Extra coating may be used as dip for apple slices, pretzel sticks, crackers or cookies
Shop Ingredients
Directions
1. Line 2 trays or cookie sheets with wax paper; generously butter paper or spray with nonstick cooking spray. Insert wooden stick into stem end of each washed and thoroughly dried apple.
2. Remove wrappers from ROLO caramel candies. Melt caramels and 2 tablespoons milk in top of double boiler over hot water. (Add additional milk, several drops at a time, if coating is too thick.) Dip apples into hot caramel mixture; turn until coated. Place on prepared tray. Refrigerate 30 minutes or until coating is sticky enough so that small candy or nut can be pressed onto apple without sliding.
3. Press candies onto apples. Place on second prepared tray; chill until firm. Tie ribbon bow onto each apple stick, if desired. Store, covered, in cool dry place. 6 coated apples.* * Extra coating may be used as dip for apple slices, pretzel sticks, crackers or cookies