49 Kraft Caramels (14 oz. bag)
2 Tbs. water
4 to 5 medium apples
Pop sickle sticks
Preparation:
Melt caramels with water in double boiler or saucepan over low heat. Stir occasionally until sauce is smooth. Wash and dry apples; insert a stick into stem end of each. Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed-paper; chill until firm.
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