Caramel Marshmallow Apples
1 package (14 oz.) caramel candies
1 C miniature marshmallows
1 T water
5 or 6 small red delicious apples
5 or 6 heavy wooden skewers
1 C chopped peanuts
1 C toasted coconut
Line a large cookie sheet with buttered waxed pape, set aside.
Wash and completely dry apples.
Insert a stick through stems.
If you plan on using peanuts or coconut to coat the candies apples, get them ready now by placing in a small bowl.
Combine caramels, marshmallows and water in medium saucepan.
Cook over medium heat, stirring constantly, until caramels melt.
Cool slightly. Dip each apple in caramel mixture, coating evenly. Roll in peanuts or coconut if desired. Place on prepared sheet
and refrigerate until firm.
For variety drizzle with melted chocolate.