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You'll also need: 10-inch square piece of styrofoam and 6 popsicle sticks or small wooden dowels.
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In heavy-bottomed saucepan, combine water and sugar.
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Over low heat, stir mixture gently until sugar is completely dissolved.
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Increase heat to medium low and cook, without stirring, until mixture is a dark amber color.
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Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.)
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Set aside to cool and thicken.
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Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
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Insert popsicle sticks into bottom center of apples.
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Dip top half of each apple into thickened caramel.
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Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple.
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Refrigerate to harden.
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Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth.
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Transfer melted chocolate to pastry bag fitted with small (#1) writing tip.
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Drizzle thin, random strips of white chocolate over each caramel apple.
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Repeat melting and drizzling with semi-sweet chocolate.
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Decorate each apple with pistachios, Red Hot candies, and a few small pieces of gold leaf, if desired.
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Serve or refrigerate to serve later.
