Line
a baking sheet with parchment paper and spray it with cooking spray. Insert
the craft sticks halfway into the stem-ends of the apples.

In
a medium, heavy saucepan, over low heat, combine the caramel candies and
milk. Cook, stirring occasionally, until the candies have melted and the
mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the
apples in the caramel until coated and put them on the parchment paper until
firm, about 2 hours.

Put
the chocolate in the BonJour All-In-One Double Boiler and follow the
directions for melting chocolate. Stir until the chocolate is smooth and
melted. Using a fork, drizzle the melted chocolate over the caramel. Put the
apples back on the parchment paper for 10 minutes. Sprinkle with small
candies, chopped nuts or sprinkles and allow the chocolate to harden, at room
temperature, for about 3 to 4 hours.

Note:
Some apples have a wax coating that will prevent the caramel from sticking.
To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling
water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.

Serves: 6 servings