Prepare the Apples

1. Remove the stems from the apples. Wash each apple thoroughly under running water, rubbing the surface firmly with your hands. Because apples may have a waxy surface that can interfere with caramel adhesion, scrub each apple thoroughly with a clean produce brush while holding it under running water.
2. Dry the apples extremely well with a clean kitchen towel or paper towels. Allow them to finish air-drying if necessary. The apple skins should be completely dry before dipping; residual water can prevent the caramel from adhering properly.
3. Insert a wooden caramel-apple stick firmly into the stem end of each apple. If the sticks are difficult to insert by hand, place the apple securely on a folded kitchen towel and gently tap the end of the stick with a small hammer or mallet until it is firmly seated. Adults should handle this step.
4. Cut 10 small squares of wax paper, making each one large enough to hold an apple. Lightly spray the center of each square with nonstick cooking spray. Do not skip the cooking spray; the finished caramel can stick firmly to plain wax paper.

Melt the Caramel

1. Place the 56 unwrapped chewy caramels and 1½ tablespoons milk in a microwave-safe bowl.
2. Microwave on HIGH for 30 seconds. Stir thoroughly.
3. Continue microwaving in 30-second increments, stirring thoroughly after each interval, until the caramel is melted and smooth. If necessary, finish with shorter intervals to avoid overheating. In testing, the caramel required a total of 1 minute 45 seconds.
4. Let the melted caramel stand at room temperature for 4–5 minutes before dipping the apples. This brief cooling period is important. The caramel should remain fluid enough for dipping but thicken slightly so it clings to the apples instead of immediately sliding downward.

Dip the Apples

1. Hold an apple by the stick and tilt the bowl of caramel to create a deeper pool. Dip and rotate the apple until the desired amount of the surface is coated.
2. Lift the apple over the bowl and twirl it vigorously to remove excess caramel. Continue rotating until the heavy dripping has stopped.
3. Use a butter knife to scrape excess caramel from the bottom of the apple. This helps prevent an oversized puddle from forming around the base.
4. Place the apple on one of the lightly greased wax-paper squares.
5. Repeat with the remaining apples. If the caramel becomes too thick for easy dipping, microwave it briefly and stir until it returns to dipping consistency.
6. Immediately place the dipped apples in the refrigerator while you arrange the decorations. This short chilling period helps the caramel begin to set and reduces slipping when the decorations are added.

Decorate

1. Pour the different sprinkles and candies into separate small, shallow bowls.
2. Remove the apples from the refrigerator. Working with one at a time, gently press, roll, or sprinkle the desired decorations onto the caramel. Make sure to press the bottom of the apple into the sprinkles to help prevent sticking. For heavier decorations such as mini M&M’s, gently press them into the caramel so they are securely attached.
3. Return the decorated apples to the refrigerator for at least 15 minutes, or until the caramel has firmed.
4. Keep refrigerated until shortly before serving.