CARAMEL APPLES

40 Caramels
5 apples
1 tablespoon of water
5 wooden sticks
1 wax paper

Wash and dry the apples.

Remove the stems and insert wooden sticks into the stem hole halfway into the apple.

Over low heat, melt the caramels with the water in a small saucepan,
stirring constantly until smooth.

Dip the apples into the hot caramel sauce, coating the apple completely.

Place on greased, wax paper.

Store caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow to stand for
about fifteen minutes.