Marbled Caramel Apples
Line a large baking sheet with parchment paper. Insert candy apple sticks or skewers into stem ends of apples. Place caramels and cream in a microwave-safe 2-cup glass measuring cup. Microwave on 100% power (high) for 1 to 1 1/2 minutes or until smooth and flowing freely, stirring every 30 seconds. Dip apples into caramel mixture to coat, allowing excess to drip back into the cup. Place coated apples on prepared baking sheet. Let stand 1 hour or until set.Advertisement
Place chocolate candy coating in a medium microwave-safe bowl. Microwave on 100% power (high) for 1 to 2 minutes or until coating is melted and smooth, stirring every 30 seconds. Repeat with vanilla candy coating. Transfer 3/4 of the chocolate candy coating to a microwave-safe 2-cup glass measuring cup. Place remaining chocolate candy coating in a small resealable plastic bag. Transfer all the vanilla candy coating to a resealable plastic bag. Snip a small hole in a corner of each bag.
Heavily drizzle white candy coating over chocolate candy coating in the 2-cup glass measuring cup, keeping lines going the same direction. Lightly drizzle chocolate candy coating over top of white drizzles, making lines perpendicular to white lines. Drizzle more white candy coating over top of chocolate drizzles, making lines perpendicular to previous layer. Dip a caramel apple half to two-thirds of the way into mixture. As you pull the apple up, twist it to swirl and marble the coating. Return apple to parchment. Scrape down sides of measuring cup, but do not stir. Repeat with remaining apples, re-doing drizzles on surface of candy coating between each apple. Let apples stand 30 minutes or until set. Makes 8 caramel apples.
Marbled Candy Bark:
Pour the leftover marble coating onto a parchment-lined baking sheet and top with your favorite sweet treats and/or salty snacks. (It's also a great way to use up Halloween candy.)