Line a refrigerator-safe plate or cutting board with wax paper or parchment. Set aside.

Using a metal teaspoon or melon baller, scoop out round balls out of the apple.

Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside.

In a small saucepan over low heat, slowly melt the caramels and add the water; stir constantly until smooth.

Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.

Place on a prepared plate or cutting board and put in the refrigerator to set until you are ready to serve.