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1
You will also need: 1 quart ziptop bag (freezer-type is best).
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2
Wash, dry apples and remove stems.
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3
Insert sticks into apples.
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4
Line a cookie sheet with wax paper and coat with nonstick cooking spray (Pam).
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5
Set aside.
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6
Microwave caramels and 2 tablespoons water in a large microsafe bowl on high for 2-3 minutes, stirring occassionally, until caramel is melted and smooth.
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7
Dip one apple into melted caramel, spooning over apples to ensure the whole apple is coated well, letting excess drip off into bowl.
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8
Place on prepared baking sheet.
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9
Prepare remaining apples and then refrigerate for at least 30 minutes or until caramel is hard.
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10
In a saucepan or bowl stir shortening into melted chocolate.
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11
Preparing one apple at a time, spoon a band of chocolate half way up and around apple, covering bottom half of apple (the part of the apple opposite the stick).
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12
Return apple to baking sheet.
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13
Prepare remaining apples and refrigerate at least 2 hours or until hard.
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14
Melt candy melts (available in cake decorating store or in baking aisle) according to package directions.
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15
Spoon or scrape into ziplock bag.
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16
Cut a tiny corner in corner of bag.
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17
Pipe orange on each apple zigzagging decoratively.
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18
Place on cookie sheet and refrigerate at least 30 minutes or until serving.
