Country Caramel Apples Around The Campfire - cooking recipe

Ingredients

8 pieces aluminum foil, 2 per apple (squares)
4 apples, cored
16 caramels, unwrapped

Preparation

Lay two pieces of foil on the picnic table, set the CORED apple in the center of the foil.
Press four pieces of caramel into the hole from the core; you can also add MORE caramel at the top--just remember not to squeeze the foil too tightly when you wrap it up.
Bring the four corners of the foil up over the top of the apple, twist to form a unique shape (everyone try to do something different, to remember which apple is which person's).
Set foiled-up apples around the edge of the campfire embers--NOT IN THE FIRE! Turn them every 5-10 minutes.
Check for done-ness by squeezing gently, using a hotpad or oven mitt on your hand; if the apple has some give or feels squishy--it's time to enjoy a country treat.
CITY APPLES: peel the apple first; then follow other directions.
APPLES TO USE: Braeburns, Granny Smith, anything tart!
HINTS FOR CORING AN APPLE: Use a skinny-bladed paring knife; poke straight down, four times, going around the stem end. Turn over and do from the blossom end. Push the core out with your thumb. Or get an apple corer. (Wasn't THAT helpful?).