Caramel Apples - apples

Method

• Special equipment: 6 to 8 chopsticks or popsicle sticks for skewering apples
• Line a baking sheet with parchment.
• Wash and dry the apples well, insert a chopstick into the stem end of each one, and stand on the prepared baking sheet.
• Place the baking sheet and cream next to the stove.
• Put the sugar, corn syrup and 1/2 cup water in a medium saucepan with high sides and heat over medium-high heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
• Raise the heat to high and cook without stirring until the mixture is honey colored, about 10 minutes.
• If you have a thermometer, it should read 330 degrees F. (If the flames reach up around the sides of the pot, keep the heat at medium high).
• Remove from the heat and immediately and carefully whisk in the cream (the mixture will darken as you do).
• Because the mixture will bubble up, use a whisk with a longer handle so the steam doesn't burn your hand.
• Let the mixture cool for 3 1/2 minutes, then carefully dip an apple into the caramel mixture, roll in a topping and set on the prepared baking sheet; repeat with the remaining apples.
• If the caramel cools while dipping, reheat it briefly over low heat, swirling occasionally; do not stir.