1½ pounds caramels
1/3 cup evaporated milk
6 apples, washed and dried
In a saucepan over low heat, melt caramels. Add milk, stirring occasionally, until smooth and creamy. Spear each apple through stem end with a small fork or wooden stick. Stand apple in the sauce, spooning sauce over apple to cover it completely. Set each coated apple on a sheet of wax paper and let cool. When apples are cooled, chill to set caramel.
Yield: 6 servings