Impale the apples near the stem with wooden craft sticks, but do not go all the way through the apple. Set aside. Place a piece of parchment paper on a cutting board and lightly coat with cooking spray.
In a medium saucepan, combine the caramel bits, milk and water. Cook over low heat, stirring constantly, until smooth and free of lumps.
Remove from the heat and dip the impaled apples into the caramel, coating them completely. Allow the caramel to drip back into the pan and and immediately place onto prepared wax paper.
Place the cutting board in the fridge for a minimum of 1 hour. The caramel “puddle” at the base of each apple can be gently cut away, if desired. Serve immediately!
The possibilities are endless for toppings, but here are a few ideas if you are looking for additional crunch or flavor:
- Coconut flakes
- Mini chocolate chips
- Chopped candy bars
- Candy corn
- Chopped peanuts
- Crushed Oreos
- Chopped caramel corn
- Melted chocolate
Calories: 260.98kcal | Carbohydrates: 68.76g | Protein: 1.55g | Fat: 0.43g | Saturated Fat: 0.09g | Cholesterol: 0.26mg | Sodium: 230.14mg | Fiber: 5.35g | Sugar: 61.14g
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