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Caramel-Marshmallow Apples


Clockwise from top right: Caramel-Nut Apple, Caramel-Chocolate Apple and Caramel-Marshmallow Apple

Clockwise from top right: Caramel-Nut Apple, Caramel-Chocolate Apple and Caramel-Marshmallow Apple

Yield

Makes 5 or 6 apples

Ingredients

1 package (14 ounces) caramels
1 cup miniature marshmallows
1 tablespoon water
5 or 6 small apples

Preparation

  1. Line baking sheet with buttered waxed paper; set aside.
  2. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.
  3. Rinse and thoroughly dry apples. Insert flat sticks in stem ends of apples.
  4. 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.

Check out more recipes for Fruit Desserts



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