Stuffed Monster Heads
Just when you though caramel apples couldn't get any better! This is a recipe that a friend of mine shared that has become a staple in her house at this time of the year. If you have the patience, a really cute idea is to cut additional mini-marshallows into thin slices and add initials, words (like Boo!), jack o'lantern faces, or other shapes to the sides of the apples. This is particularly helpful if you want to designate between several types of caramel apples.
5 small apples
popsicle sticks or other "handles" for the apples
1 cup min-marshmallows
1 tablespoon water
14 ounces soft caramels
Line a large plate or pizza pan with waxed paper and heavily grease it. Wash and dry the apples well. Place the sticks into the apple to make handling and eating easier. In a medium heavy saucepan combine the marshmallows, water, and caramels. Cook over medium heat, stirring constantly until the marshmallows and caramels melt and the mixture is smooth. Let the mixture cool for two minutes. Dip the apples into the caramel mixture, placing them on the waxed paper to cool. Once they are cooled to room temperature, place them into the refrigerator. Chill for at least two hours. Serve chilled (very firm) or at room temperature (quite gooey).
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