1 bag (11 oz.) KRAFT Caramel Bits
2 Tbsp. water Make apple rounds with melon baller.
INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside. PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly. DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator * Could also be used with candy apple recipe
2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring
1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
3. Dip apple pieces in caramel and let stand to set.
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