14 oz. bag Kraft caramels
2 Tbsp. water
4 or 5 medium-size apples
Melt caramels with water in saucepan over low heat.
Stir occasionally until sauce is smooth. Wash and dry apples.
Insert a stick in the stem end of each apple. Dip into hot
caramel sauce; turn until coated. Scrape off sauce from bottom
of apples. Place on greased tray to cool or waxed paper.
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