1. Using melon baller, make apple balls with each apple.  Be sure to press in deep to get a good round "ball" with the apple.  Each apple will make about 10-12 apple balls.  Set aside. 

For Dipping Caramel

1. Unwrap the candy and place in microwave safe bowl with water and microwave on "defrost" for 3 minutes. 

2. Carefully remove from the microwave and stir until well blended.  If there are still unmelted pieces, place back in the microwave on "defrost" for another minute, then stir.  

3. Place a toothpick in the fleshy side of the apple, with the skin side down and carefully dip into the melted caramel and set aside on parchment paper.  

4. After all of the apple balls are coated, place them in the refrigerator until ready to serve. 

For Wrapping Caramel

1. Carefully cut all 12 pieces of candy in half with a sharp knife.  

2. Place candy 2 inches apart on parchment paper and cover with another piece of parchment paper.

3. Roll out candy until thin with rolling pin. 

4. Place 1 piece of candy over each apple "ball" and stick toothpick through the top.  This way is much easier and less messy.