Caramel apples

Los Angeles Times

This autumn staple is a party must. Feel free to add fun items such as sprinkles, candied corn or nuts. The sky's the limit.

Servings: 5-6 apples

1 (14 oz.) package caramel candies
4 teaspoons hot water
5 to 6 medium apples

Variation: While dipped apples are still warm, roll in flaked coconut, ground nuts, colored shot or crushed cereal.

Note: To cool upright, place skewers in flower-arranging frogs or block of styrofoam.

1. Remove wrapping from candies and place with water in top of double boiler. Heat over boiling water, stirring often, until caramels are melted and sauce is smooth.

2. Insert wooden skewer into stem end of each apple. Dip into hot caramel sauce, turning to coat surface. Place on wax paper and chill until caramel is firm.

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