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5 - large
1 package - individually wrapped caramels, unwrapped
1 cup - colored candy coating melts
2 tbsp - water
7 ounces - chocolate candy bar, broken into pieces
2 tbsp - shortening, divided
wooden craft sticks
How to Make Caramel Apples
Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present.
Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
Line a baking sheet with waxed paper and coat with cooking spray.
Place the unwrapped caramels in a microwave-safe medium bowl along with 2 tbsp water.
Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
Hold apples by the stick, and dip into the caramel to coat.
Set on waxed paper; refrigerate for about 15 minutes to set.
Heat the chocolate with 1 tbsp of shortening in a microwave-safe bowl until melted and smooth.
Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
Melt the candy in the microwave with the remaining shortening, stirring every 30 seconds until smooth.
Use a fork or wooden stick to flick coloured designs onto your apples for a finishing touch.
Refrigerate until set, overnight is even better.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.