Ingredients
2 bags of carmel candies
5 medium size apples2 bags of carmel candies
Wooden sticks
Directions
Line cookie sheet with wax paper. Spray wax paper
with cooking spray for easy removal of apples. Unwrap Carmel candies and add to
MP5. Set temp on MP5 to 225°F. Melt Carmel with 2 tbsp. of water. Stir to
desired consistency. Add wooden stick to stem section of apple. Dip apple in
Carmel mixture until coated. Use spoon if necessary. Allow excess to drip off. Roll
in nuts or candies as desired. Place apple on wax paper and then into refrigerator
to cool for 1 hour. Remove and let apple sit until room temperature.
No comments:
Post a Comment