Wash, and fully dry six apples.
You will want to use non-waxed apples, or remove the wax using hot water.
Dry them fully and remove stems.
Insert sticks firmly into the middle of each.
In a small, thick walled stock pot (over low/medium heat) cook caramels.
You will want to make sure you unwrap them all first, and add the water in with them.
I used a wooden spoon to stir them constantly for about 5 solid minutes over low/medium heat. I personally prefer the stovetop method myself, but it does require your attention, and constant stirring.
Once the caramel is fully melted remove from heat and place on a trivet on your work space.
Dip apple in caramel and place it on a wax or parchment lined baking sheet.
Add coatings, and repeat until each one is complete.
Store apples in the fridge for at least 1 hour to firm them up.