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Special equipment: 12 wooden sticks
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Combine all the ingredients together, except for the apples, in a large saucepan, and stir with a wooden spoon over a medium heat until all the sugar has dissolved and is not gritty.
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Use a wet pastry brush to wipe around the sides of the pan to dissolve any sugar crystals that may form.
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Clip a candy thermometer on to the side of the pan and bring the sugar mixture to a rolling boil over medium heat, and cook until the thermometer reads 236 degrees F. Pour into a stainless steel bowl and allow it to cool to 200 degrees F.
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While the syrup is cooling, push a wooden stick into each apple from the top through the core.
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The stick should be deep enough so it won't fall off when you dip the apple into the caramel.
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Line a cookie sheet with a silicone baking mat or waxed paper.
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Dip each apple into the 200 degrees F caramel, watching carefully, so as not to dip your fingers into the caramel.
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Remove the excess caramel by turning the apples over the caramel bowl and then transfer to the cookie sheet.
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Repeat with remaining apples.
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Chill for 15 minutes, then remove them from the silicon mat or waxed paper.
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Transfer to a serving platter and serve.
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Cook's Note: This is a fun project for children, but they must be supervised by an adult at all times.
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Also nuts and other flavors can be added at the dipping stage.
