• Wash each apple well, making sure to remove any wax. If the apple has a shine, wash it in warm water. Dry each apple well. Remove the stems and firmly insert the sticks into the top of each apple. Set aside.
• Line your pan or baking sheet with Parchment paper. Unwrap the soft caramels and add them along with the heavy cream or milk into a medium sized saucepan. Heat the caramels on low-medium heat while occasionally stirring until they are completely melted. Turn down the heat to low.
  
• Dip and roll each apple in the caramel mixture until it's covered. Allow excess caramel to drip off and then scrape any extra caramel off the bottom of the apple. (To avoid a flat pooling of caramel.) Place apples on Parchment paper and then refrigerate for 30 minutes or until caramel is firm. Remove from refrigerator 15 minutes prior to serving to allow the caramel apples to soften up a bit.
  

Optional Instructions for Toppings

• When using toppings: Roll them in your chosen toppings immediately after adding caramel. You can let the caramel apple sit for 15 - 25 minutes on the Parchment paper prior to drizzling with chocolates. If you are dipping in both caramel and chocolate, dip the apple in the caramel first and wait 30 minutes before redipping into the chocolate mixture. If you dip in chocolate first, it will melt during the caramel application.