Wash and dry the apples. Remove the wax from the apples before you start. See the Caramel Apple blog post for wax removal instructions.
Secure the handle into the apples. Pierce one stick into the stem end of each apple. Do not push the stick all the way through the apple because the juices will leak and weaken the caramel.
Add all the ingredients into a heavy-duty saucepan with a minimum of a 3-quart capacity. Place the pot over medium-high heat. Occasionally stir the ingredients to prevent the sugar from burning on the bottom of the pan. Bring the caramel to a boil and cook the caramel until it reaches 236°F (113°C), about 7 minutes.
Remove the pan from the heat and rest the caramel until it cools down to 180°F (82°C).
Continue to Make the Caramel Apples.
Add water to the bottom portion of a double boiler filling the saucepan until it reaches shy of 2-inches up the side of the pot. Place the top portion of the double boiler on top then add all the ingredients to the pot. Turn the heat to medium-high and melt the caramel. Occasionally stir the ingredients to incorporate the ingredients and promote even melting. Once the caramel is melted, turn down the heat to low and begin making the caramel apples.
Remove the chilled apples from the refrigerator and bring near your saucepan with the caramel sauce. Position the prepared rimmed sheet pan at the opposite side of the caramel sauce.
One at a time, dip an apple into the caramel, turning it over to get an even coating of caramel. Lift the apple out of the caramel and let the caramel drip back into the pot. Turn the apple around to encourage the caramel to evenly drip off and not collect over one spot. Turn the apple right side up and hold it upright for 30 seconds.
Once set, serve immediately. Store the caramel apples uncovered in the refrigerator for up to three days.
After you dipped all your apples and notice caramel pooling at the base of the apples, you can press the caramel back into place with your fingers.
Many different types of nuts and candies taste great with caramel apples. Sprinkles, Heath Bar Crunch, Chocolate Chips, and or any nut will easily stick to the caramel if chopped in small size pieces.