Servings: 30

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Caramel-Dipped Lady Apples


1/2 pound (about 30) Frieda’s Lady Apples
About 30 lollipop sticks (optional)
1 (14-ounce) bag plain caramels, unwrapped
2 tablespoons water


Wash and dry lady apples. Line a large baking sheet with waxed paper. Spray waxed paper with aerosol cooking spray. If using lollipop sticks, remove stems from apples and insert one into the stem end of each apple. In a medium non-metal bowl, place the unwrapped caramels and water. Microwave on High power, uncovered, for 1 minute, stir. Microwave for 30 to 45 seconds more. Stir caramel until mixture is melted and smooth. Dip each apple into melted caramel to coat apples up to the stem. Allow excess caramel to drip off; scrape bottom of apple with a table knife to remove caramel. Place apples on prepared baking sheet, 1 inch apart. Refrigerate coated apples, uncovered, for 15 minutes or until caramel sets. Then store loosely covered in refrigerator until serving time.