Instructions

• Insert sticks into 4 refrigerated small-sized apples.

• Empty candies and nuts into shallow bowls.

• Lightly oil a baking sheet or plate.

• Remove lid from the caramel tub; place on a microwave-safe dish.

• Microwave on high for 1–2 minutes until caramel bubbles. The caramel’s temperature should be 160–170°F. Do not overheat caramel. Remove and stir well. Handle hot caramel carefully.

• Dip all 4 apples into caramel, turning to coat evenly. If caramel thickens while dipping, reheat for 20 seconds. Let caramel apples sit for 2 minutes before dipping into candies or nuts.

• Dip and roll coated apples in candies and/or nuts.

• Place decorated caramel apples on a prepared baking sheet or plate to cool. If dipped apples are not to be consumed within a few hours, store in refrigerator to keep coating firm.