Mini Caramel Apples

Made this for a get together the other night! Mmmm!!

Ingredients:

Bag of caramels

3-5 apples

juice of lemon

pecans, chopped (optional)

sprinkles (optional)

Directions:

Wash apples, depending on the size of your apples you will need 3-5. I had large apples, so 3 was good for me. Use a melon baller to make little balls of apples.

As you make an apple ball, stick a toothpick in it (you want the skin side to be down since it is flat and will keep the balls from rolling) then dip it in lemon juice and put it on a tray or plate.




When you have about 25-30 apple balls you are done. Heat up the caramel according to the package directions. I did mine on the stove. If you want to dip your caramel apples in anything, I used chopped pecans and chocolate sprinkles, make sure they are in bowls and ready to dip.

While caramel is melting, dry off each apple with papertowels. You want to get as much moisture off as possible so the caramel will stick. Also, I used mini cupcake papers for each one, so that when the caramel starts sliding off it stays contained. If you are doing this, make sure all your papers are out on a plate.

When caramel is melted. Dip apples in caramel till coated. I used a spoon to help drip it on the top. Then dip the bottom into your dippings and place into a mini cupcake paper. When you are finished, let them refrigerate for at least an hour. Take them out 15 minutes before you want to serve, so they can thaw out some.