- 1 (14-ounce) package caramels, unwrapped
- 3 apples
- 3 cinnamon sticks
- 30 vanilla wafer cookies
- 1 teaspoon cinnamon
Be careful not to burn the caramel.
While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.
Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!