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Line a baking sheet with parchment. Wash apples and dry them well. Insert a wooden craft stick into the top of each.
In a medium saucepan over medium heat, melt caramels with 2 tablespoons water, stirring often, until smooth, 8-10 minutes. Stir hot fudge sauce and heavy cream into the melted caramels; reduce the heat to low.
Holding the sticks, dip apples one at a time into the caramel; let excess drip back into the pan. Scrape excess caramel off the bottom and roll and press it into mini pretzels. Decorate with melted chocolate and transfer to the baking sheet. Refrigerate until firm, 1-2 hours.