- 13 apples
- 13 sticks
- 2 bags of carmels (unwrapped)
- 4 T. water
Wash and dry apples. Poke the sticks through. You want them almost all the way through.
Melt carmels and water together in a large sauce.
Lay wax paper out on a large cookie sheet, coat with butter.
Dip apples in carmel and swirl around, lay on cookie sheet.
Refrigerate until set, then wrap in wax paper until ready to eat.