Here are two different approaches to this sticky treat, both involving caramel. They are different from the bright-red "Candy Apples", but those are best achieved using a mix made specifically for that type of coating.

CARAMEL APPLES

2 pounds caramel candies
4 tablespoons water
10 washed, uncooked apples
10 skewers or sticks for apples

Preparation : 
Insert skewers or ice cream sticks in apples. Combine caramels and water in the top of a double boiler, or if you have plenty of time, in a crockpot. Heat and stir until they melt into a double boiler; heat and stir until they melt into a smooth coating. Dip skewered apples into sauce twirling them until completely coated. Roll in crushed nuts if desired. Dry the same way as glazed apples.

CARAMEL APPLES

1 pound caramel candies
3 tablespoons milk
6 medium apples
6 wooden skewers
Chopped peanuts or walnuts if desired

Wash apples and skewer them. Prepare a cookie sheet by placing waxed paper on it. Unwrap caramels and place in double boiler or microwave-safe dish. Add milk and melt, stirring until smooth. Holding onto skewer, dip apples into melted caramel, coating  evenly, and roll in nuts if desired. Place on waxed paper to cool. Makes 6.

Make no mistake, your apples will be delicious... possibly the best you have ever tasted! They will, however, be a much more natural product and lack the bright red crackly glaze that can only come from a commercial coating mix delivered in ^#10 cans.

Candy Apples are best achieved with commercial products that are hard to obtain for home use, and probably best left to specialized equipment as well. This product, for instance, is one of the mixes available in bulk for commercial production: "Easy to use, just open the bag, add 5 lbs. of sugar and 16 oz. of water. Cook to between 290ºF and 300º F, and you are ready to dip. Mix will make 70-100 apples depending on size."

Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"

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