two bits of advice on making caramel apples. just because home depot leaves saws sitting out doesn't mean that you should help yourself to cutting your apple sticks. and a candy thermometer may the best tool for testing the temperature of your caramel.
caramel apples
(epicurious)
1 lb dark brown sugar
1 cup of room temperature butter
1 14oz can of unsweetened milk
2/3 cup of dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoons of vanilla extract
1 teaspoon flavored dark molasses
1/4 teaspoon of salt
combine the ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
attach clip-on candy thermometer to side of pan. increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. pour caramel into metal bowl (do not scrape pan). submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
while caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. lift apple out, allowing excess caramel to drip back into bowl. turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). if caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
