Caramel Apples

Steps

1. Clean the waxy coating off of apples by scrubbing them in a large bowl full of water with 2 tablespoons of vinegar or lemon juice added.

2. Remove the stems and push or tap a popsicle stick into the stem end. Use a rolling pin or mallet to tap them in if they resist. Chill apples well in the refrigerator.

3. Prep a baking sheet by lining it with lightly buttered parchment. Move apples to the freezer, just for the 5 minutes it takes to melt the caramel.

4. Heat caramel bits and milk in a saucepan on medium-low setting until smooth and creamy, stirring consistently. Do not boil.

5. Dip each apple into the hot caramel while turning to coat. Roll the coated apples in toppings if desired.

6. Place apples on the prepared pan and cool completely in the refrigerator, about 2 hours.