pecanstoffee bits, chocolate melting wafers, seasonal candies, etc.
Instructions
Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end.
Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time. Stir in apple pie spice and vanilla extract.
Dip apples in hot caramel mixture turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Dip bottoms of apples into desired candies, turning to coat. Place dipped apples in prepared pan.
Chill apples for 10 minutes or until chocolate is firm. Wrap apples individually if desired; store in refrigerator.
Notes
Tip: Use COLD apples when dipping so less caramel slides off.