Remove lid from can of caramel with a can opener.

Place folding guide bracket from the chocolate warmer around the caramel can and use in place of the chocolate warmer container.

Be sure to keep enough water in the warmer so it does not boil dry.

Turn heat control indicator to the high position and heat for 45 to 60 minutes.

To obtain a thin coating of caramel on the apples, dilute with 4 to 6 ounces (liquid measure) of water or milk.  If heavy coating is desired, do not dilute.

Stick apples in the core with sharp end of stick, 1 to 1 1/2 inches into apple.  Sticks not included.

Hold apple by stick and dip into caramel to completely cover it.

Spin excess caramel off apple by rotating stick between thumb and forefinger.

Roll lower part of apple in crumbs or chopped nuts.  Not included.

Caramel may be colored with red or orange food coloring, if desired.

Remove lid and label from can.

Set can in water and heat until caramel starts to get soft at sides of can approximately 45 minutes to one hour in warmer on high.  It takes longer on stove using pan with can setting in water.  Be sure to use something so that can doesn't sit on bottom of pan, or it will scorch.

Stir caramel with heavy spoon as soon as you can, making sure bottom of can is stirred also.  (If making red, add color now before caramel turns dark.)

As soon as you get the color you desire, start adding water slowly and stir in thoroughly until water is mixed in caramel and none can be seen.  1/2 cup of water per can of caramel.

As soon as water is added, this slows down the darkening of caramel.  If darker caramel is desired, let heat and stir a little longer until color desired appears.

Let caramel get good and hot then turn heat down on warmer to 1 notch above center mark.  (That's the l on a star warmer.)

Caramel is now ready to use.

To spin apple, dip in caramel and spin or flip stick back and forth with thumb and index finger until most of excess caramel is off apple and you will see little "ears" - caramel standing out around apple in points. As long as the points don't fall completely down, you haven't added too much water and caramel will stay on apple.  If thinner caramel is desired, add a little more water slowly and stir in, checking thickness often before adding any more.

Roll apple in nuts and place on bun tray, baking cups or our single bubbles.  Let cool then close bubble.

If caramel is over-watered it must be heated and stirred every once in a while until some of the water evaporates and caramel becomes thicker.  This can take quite a while so be careful and check often as you thin caramel.