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No caramels to unwrap and these are out of this world. From the New Orleans Crescent City Market. **Note, you need 12 wooden chopsticks for these apples but the ingredients list did not recognize them. I prefer the chopstick over the craft stick as they are sturdier**
- Combine the first eight ingredients in a heavy (and I do mean heavy) 2 1/2 quart saucepan.
- Stir with a wooden spatula over medium-low heat till sugar dissolves, about 15 minutes.
- Attach a clip-on candy thermometer to side of pan.
- Increase the heat to medium high, cooking caramel at a rolling boil until thermometer registers 236 degrees, stirring constantly with wooden (not rubber or silicone) spatula (about 12 minutes).
- Pour caramel into metal bowl.
- Submerge the thermometer bulb into the caramel, and cool without stirring to 200 degrees (about 20 minutes).
- While caramel cools, line 2 baking sheets with buttered foil (or buttered parchment paper).
- Push 1 chopstick into the stem end of each apple.
- Holding the chopstick, dip 1 apple into 200 degree caramel, submerging all but the very top of the apple.
- Lift apple out vertically letting excess coating drip into the bowl.
- Place coated apple on prepared foil.
- Chill apples on sheet until they are set.
- They can be refrigerated up to one week but I've never had them last for more than 1 day at my house.