Carmel Apples

5   apples (1-1/2 lb.), washed, well dried

1 pkg. (14 oz.) Caramels

2 Tbsp. water

INSERT wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.

COOK caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

DIP apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 min. before serving; let stand at room temperature to soften slightly. Refrigerate leftovers