Make sure apples are clean and completely dry.  Twist off stems.  Press wooden dowels or large sucker sticks into the center so they go most of the way (at least 2/3rds of the way) down into the apples.  Line a baking sheet with parchment paper or a nonstick baking mat.  Don't twist while sticking them in or they won't be in there tightly.  In a large pot over the stove top on medium heat melt butter. Add marshmallows and stir until completely melted and smooth.  Grab apples and dip one at a time while holding the stick and rolling and turning around in the marshmallow mixture until completely coated. I tilted my pan while I dipped so all of it was pooled in one place and it made it easier and it went on more smoothly.

 

Allow the excess to drip off over the pan while gently shaking the apple and then place on the prepared baking sheet.  Allow them to set and cool completely before drawing on the eyes and mouth.  I learned this the hard way when my gel ran down the front of the still warm marshmallow coating.  Once cooled and set, carefully draw on the eyes and mouth with black decorator gel.  These apples are best prepared just before or not more than an hour or two before serving as they just look fresher and better during this time.