Add water and caramel to a small saucepan. Melt on low.

While your caramel mixture heats prep your apples. Slice apples in half, then hollow using a melon baller. Brush apples with citrus juice to prevent browning.

Bring the caramel mixture to a boil. Add gelatin.

Boil for 5 mintues, stirring constantly.

Pour the warm mixture into the hollowed apples.

Place apples in the fridge until firm.

Slice each half into quarters, serve immediately.