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1
Wash the apples under hot water to get off any wax coating, then dry thoroughly.
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2
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
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3
Set the apples stem side up, and push the sticks down into the apple cores; set aside.
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4
Prepare an ice water bath by filling a bowl halfway with ice and water.
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5
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.
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6
Cook until the mixture registers 250 degrees F on a candy thermometer, about 10 minutes.
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7
Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute.
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8
Stir until stiff caramel from the bottom is incorporated into the warm caramel on top.
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9
Remove from the water bath.
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10
Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides.
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11
Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.
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12
Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more.
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13
Place on the prepared baking sheet, stem side up, and repeat with the remaining apples.
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14
(If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
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15
Refrigerate the apples until set, at least 10 minutes.
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16
The apples can be made and stored in the refrigerator up to 1 day in advance.
