• 2 1/2 cups unwrapped JOLLY RANCHER candies
(about 50 candies)
• 4 Apples, stems removed
• 4 pointed ice-pop sticks or thick skewers
• 1 cup white chocolate, melted (optional)
Preheat the oven to 350°F. Have a medium oven-safe pot ready. MAKE THE CANDY: Put the unwrapped Jolly Rancher candies into the pot in the oven. Heat until fully liquid, 10 to 12 minutes. Do not stir the mixture! Remove from the heat before it begins to bubble. MAKE THE APPLES: Line a baking sheet with waxed paper. Firmly press a stick into the center of each apple. When the candy is fluid, remove the pot from the oven. Working quickly, one apple at a time, dip the apples into the candy mixture. After dipping, hold the apple over the pot to let the excess drip off, 20 to 30 seconds. Place the apple on the prepared baking sheet. Repeat with the remaining apples. (If the candy mixture begins to get firm, return the pot to the oven for 2 to 3 minutes.) Let the apples cool completely to room temperature, 10 to 15 minutes. Drizzle with the melted white chocolate, if using, and let set for 5 to 10 minutes before serving.