- 5 medium apples, washed, well dried
- 1 bag (14 oz.) gluten-free caramels
- 2 tablespoons water
- Popsicle sticks
Insert one wooden Popsicle stick into stem end of each apple. Cover a large plate with waxed paper; spray with cooking spray. Set aside. Place caramels in medium saucepan. Add water; cook on medium-low heat 3 minutes, or until caramels are completely melted; stirring constantly. Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drop off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 minutes before serving. Store any leftover apples in refrigerator.
*Made from milk or cream, sugar, butter and vanilla flavorings, caramels are usually gluten free. But of course you should read the label.
*Tip: You can roll freshly dipped caramel apples in toppings like chopped peanuts if you’d like. Or melt 2 squares Baker’s Semi-Sweet Baking Chocolate and drizzle the chocolate over freshly dipped apples before setting them aside to cool.
Nutrition Analysis: 400 cal, 7 g fat, 5 mg chol, 200 mg sodium, 86 g carbs, 4 g fiber, 71 g sugar, 4 g protein.