Caramel Apples - cooking recipe

Ingredients

red apples
Kraft caramels
water
brown sugar

Preparation

Pare but do not peel crisp red apples; cut in eighths.
Melt Kraft caramels with a little water in pan (this sticks and burns easily, be careful).
Use own fork to skewer apple and dip in caramel.
Skewer apple (stem end first) on green stick.
Hold over hot coals until skin is puffed up and loose.
Remove peeling and roll in brown sugar.
Hold over fire until sugar bubbles.
Wrap an apple and 4 or 5 caramels in foil and put on embers.