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1
Remove the stems from the apples and scrub them under warm water and dry them.
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2
Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
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3
Put the sugar, maple syrup, corn syrup, and cream in a saucepan.
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4
Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer.
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5
Pull pan from the heat and stir in the butter.
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6
Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple.
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7
Place on the prepared baking sheet until set.
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8
If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping.
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9
Transfer to the prepared baking sheet until set.
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10
2 cups chocolate wafers, graham crackers, or vanilla wafers
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11
Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
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12
Topping 2:
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13
2 cups walnuts or pecans, toasted
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14
1/3 cup dried cranberries
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15
1 tablespoon finely chopped crystallized ginger
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16
Preheat the oven to 350 degrees F.
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17
Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes.
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18
Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.
