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Cover a metal tray with sprayed wax paper or sprayed parchment.
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Apples should be room-temperature.
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Wash & dry apples. Push a craft stick ¾ through top of apple.
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In a small saucepan, heat caramel & water over low heat until caramel is melted, stirring continuously.
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Remove from heat and add vanilla, stir well.
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Tip saucepan slightly to make a deeper caramel pocket and dip apple in caramel, spinning it around twice to cover completely in caramel and let excess drip back into pan.
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Set apple in topping and press topping in slightly.
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Place apple onto greased waxed paper or parchment.
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Repeat with all apples.
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Place tray with apples in fridge 30 minutes to set.
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Remove from fridge 10-15 minutes before serving.
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*If not serving immediately, cover apples in plastic wrap or cellophane and keep refrigerated until ready to serve.
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Enjoy!