Cut apple slices into 1/3 inch thick slices and remove the core.
Prepare NatureSeal browning inhibiting solution according to package directions by mixing 1 packet with 8 ounces of cold water. Transfer liquid into a flat 9×9 baking dish. Begin to dip one side of the apples, flip over, and let apples sit for 1 to 5 minutes. Remove apples from dish, drain and transfer into a zip bag or sealed storage container, and repeat the process with remaining apples. Refrigerate treated apple slices for making s’mores later.
Place a few apple slices on a board and sprinkle a generous amount of caramel chunks on top of the apple slice, set aside.
Place a marshmallow (or two) on a stick and hold it over a campfire or flame until roasted, making sure rotate the stick so all sides are melty and golden brown.
Take the roasted marshmallow (still on the stick) and lay it on top of the caramel chunks, and using another apple slice, cover the marshmallow, pressing down firmly to pull it out of the stick and make a sandwich. Repeat with remaining slices and marshmallows.
Notes: store leftover apple rings in a sealed bag in the refrigerator.