So technically this isn't a "recipe" per se, it is more of a formula for the best caramel apples ever!
2 bags Kraft caramels
3 T. water
10 popsicle sticks
10 apples (**see note)
2 packages white chocolate chips
Wash and dry apples, make sure you remove the stickers. Push a popsicle stick into each apple. Refrigerate overnight (or at least a few hours, you want the apples COLD to harden the caramel quicker). In fact, I usually pop them from the fridge to the freezer for about 15 minutes before I dip them so they get really cold (but not frozen).
Unwrap the caramels, and put them in a double boiler with the 3 T. water. If you don't have one, I imagine you could use the microwave, or directly on the stove (don't let it burn!). Keep over the heat until they melt, stirring occasionally. Once it's melted, dip the apples one at a time. Let each apple drip over the unused caramel for a bit before putting them on a GREASED (I sprayed it with Pam) cookie sheet. Keep the caramel in the double boiler (base with hot water and all) so the caramel stays soft. If it starts to get hard, reheat it.
Melt the white chocolate chips in a microwave safe tupperware. Melt them in 30 second increments, stirring between each one. If you get it too warm, it will melt off your apples. You want it so when you start to stir, it seems like only half the chocolate is melted. Keep stirring and the heat from the melted ones melts the others perfectly. Hope that makes sense.
Now for the melted chocolate. You can't really dip the apples, you kind of use the back of a spoon and rub it on. Once it's covered in white chocolate, sprinkle cinnamon/sugar on them (quickly before the chocolate dries). I do it over a bowl, so I can reuse the cinnamon/sugar that falls off.
Place back on your greased cookie sheet. Once the chocolate hardens (which shouldn't be too long if you do the chocolate right), slice and enjoy!! Store uncut apples in the fridge. They'll stay good for a few days!
**When choosing apples, you have to decide how sweet/sour you want them. If you like a really tart apple, use a Granny Smith. If you want a little sweeter, use Braeburn. If you like really sweet (like me) use Fuji. All these are crisp and delicious!!!