Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is prepared.

To a medium saucepan, add water and caramels and warmth until caramels are melted. Fill each apple cup with caramel mixture. Refrigerate a few hours or overnight.

To serve, place apples flesh-down (caramel down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve instantly. (The lemon juice can only stop the browning for so long).