Caramel Apples

I don't always find time to make caramel apples, but this year I had help. Thanks to my very capable friends, Ana and Elizabeth, we managed to whip up a dozen one afternoon last week.  Here are the how-tos:

Put sticks in your apples (we like to use trimmed bamboo skewers). Unwrap your caramels into a heavy bottomed sauce pan. Then pose with them.





After melting your caramels over low heat, carefully twirl your apples (just dipping them is too boring) in the hot caramel.  Be sure to lick off any caramel that gets on your fingers.



Decorate the bottoms by squishing them into sprinkles or mini chocolate chips.



Then let them rest and harden (yeah, right) before eating.



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