Nonstick cooking spray
6 small apples (about 2 1/2 inches in diameter)
1 pound caramel candies, unwrapped
3 tablespoons heavy cream
Rounded 1/4 teaspoon fine sea salt
Colorful sanding sugar, sprinkles, shredded coconut or finely chopped toasted nuts for garnish, optional
Line a baking sheet with parchment paper and spray lightly with cooking spray.
Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.
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