Let’s just cut to the chase here. I can’t make caramel. Please don’t tell me how easy it is, and that you have a great recipe from Martha Stewart that any monkey can make. Seriously, don’t. After spending god knows what on ingredients, to say nothing of the war zone that was my kitchen after burning the living daylights out of the carmel, dealing with the aftermath of sticky hell, and breaking a candy thermometer (don’t ask), I finally caved and nuked a bag of Werthers Chewy Caramels with a couple tablespoons of milk—and guess what?
Amazing. To make six apples, you’ll need about 10 ounces of chewy caramels. The hardest part about this method is unwrapping the caramels. First, spear your apples with a popsicle stick and place them in the fridge to chill for 15 minutes (plus they get extra cold and crispy and delicious when you bite into them after they’ve been dipped in caramel). Cover a baking sheet with parchment paper and spray with cooking spray. Put unwrapped caramels in a microwave-safe bowl along with 1.5 tablespoons of whole milk and nuke for 1 minute. Stir with a wooden spoon, and then microwave for another minute. Caramel will be bubbly. Remove apples from fridge, and roll each apple quickly in caramel and place on prepared baking sheet to set.