Unwrap the caramels and place in a bowl.

If using topping prepare them now and place in a medium bowl. Set aside.

Prepare a cookie sheet with parchment paper and then lightly grease with spray oil. Set aside.

Heat water up in a 4-quart heavy saucepan. When it is almost boiling, use tongs or a large slotted spoon to place the apple in the boiling water for about 2 seconds. Remove and immediately place in a large bowl of water. Repeat for each apple.

Using a vegetable wash, wash the apples so the last of the wax is removed. Thoroughly dry the apples.

Pierce the tops of the apples with the candy apple skewers. Set aside.

When ready to make, move the caramels to a 2-quart sauce pan. Heat over medium heat until caramels are completely melted.

Remove the caramel from the flame and gently dip the apples into the sauce, rotating to evenly coat.

Next, if using toppings, gently roll the coated apple in the toppings.

Place on the cookie sheet lined with parchment paper. Repeat steps for each apple.

Let cool in the refrigerator for an hour.