Wash and thoroughly dry the apples, removing any wax by dipping them in boiling water for a few seconds and then drying completely.

Insert a wooden craft stick into the stem end of each apple, pushing it about halfway through.

Line a baking sheet with parchment paper or wax paper and lightly grease it with butter or cooking spray.

In a microwave-safe bowl, combine the unwrapped caramel candies and milk.

Microwave on high for 1 minute, then stir, and continue microwaving in 30-second intervals, stirring after each, until the caramel is smooth and melted.

Alternatively, melt the caramel and milk in a saucepan over low heat, stirring constantly until smooth.

Carefully dip each apple into the melted caramel, tilting the bowl and rotating the apple to ensure it’s fully coated.

Lift the apple and let any excess caramel drip off, using a spoon to scrape the bottom if needed.

Place the caramel-coated apples on the prepared baking sheet.

If desired, immediately roll or sprinkle toppings onto the caramel before it sets.

Refrigerate the caramel apples for at least 30 minutes, or until the caramel is firm, before serving.