On Sat 15 Oct 2005 08:28:08a, Dog3 wrote in rec.food.cooking:

> I'm going to a little get together tomorrow and thought I'd take some
> caramel apples. It just dawned on me that I've never actually made
> them. I usually buy the Merb's Bionic apples (be still my heart). I've
> got all the stuff ready except I'm wondering about the caramels. My
> question to the group: Which caramels are the best? I've got a couple
> of bags of the Kraft caramels but there have to be other kinds/types of
> caramels. I'm not necessarily trying to duplicate the Merb's apples but
> want something delicious and stringy when you bite into it.
>
> Michael
>

1 bag (14 oz.) KRAFT Caramels

2 Tbsp. evaporated milk

PLACE caramels in medium saucepan. Add evporated milk; cook on medium-low
heat until caramels are completely melted and mixture is well blended,
stirring constantly.

--
Wayne Boatwright *¿*
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