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Caramel-Marshmallow Apples
Clockwise from top right: Caramel-Nut Apple, Caramel-Chocolate Apple and Caramel-Marshmallow Apple
YIELD Makes 5 or 6 apples
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INGREDIENTS
| 1 | package (14 ounces) caramels |
| 1 | cup miniature marshmallows |
| 1 | tablespoon water |
| 5 | or 6 small apples |
PREPARATION:
- Line baking sheet with buttered waxed paper; set aside.
- Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.
- Rinse and thoroughly dry apples. Insert flat sticks in stem ends of apples.
- Dip apples in caramel mixture, one at a time, coating completely. Remove excess caramel mixture by scraping apple bottoms across rim of saucepan. Place on prepared baking sheet. Refrigerate until firm.
Caramel-Nut Apples
Roll coated apples in chopped nuts before refrigerating.
Caramel-Chocolate Apples
Drizzle melted milk chocolate over coated apples before refrigerating.
This recipe appears in:
Fruit Desserts
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