- 1 (14 ounce) package caramels (with wooden sticks included), unwrapped
- 5 medium apples, washed and dried
- 2 tablespoons water
- 1 1/4 cups assorted toppings (such as small or chopped candies, chopped nuts, coconut, crumbled cookies), divided, in separate dishes
- Insert wooden stick into stem end of each apple. Butter five (4-inch) squares parchment or waxed paper and place, buttered sides up, on baking sheet.
- Heat caramels and water in medium saucepan over medium low heat, stirring constantly, until caramels are completely melted.
- Dip apples into caramel until evenly coated, spooning caramel over apples if needed. Allow excess caramel to drip off; scrape bottoms of apples with spatula.
- Hold apple over dish of topping and spoon topping over caramel until coated; repeat. Place on parchment.
- Refrigerate 5 minutes or until ready to serve. Let stand 15 minutes before serving if chilled.