| 1 | Combine the first 8 ingredients into a heavy saucepan. Stir with wooden spatula over medium heat until the sugar dissolves. Occasionally scrape down the sides. |
| 2 | Apply a clip-on type candy thermometer to the side of the pan. Increase heat to medium-high and cook caramel at a rolling boil until the thermometer reads 236*, stirring constantly. This should take about 10-12 minutes. |
| 3 | Pour the caramel into a metal bowl. Submerge the thermometer into the caramel and cool to 200*, this should take about 20 minutes. |
| 4 | While the caramel cools, line a baking sheet with foil. Spray the foil with non-stick spray. |
| 5 | Push one chopstick into the base of each apple. Get your decorations ready in small bowls. |
| 6 | Holding the chopstick, dip each apple into the 200* caramel, submerging all but the very top and rolling apple to coat well. Let the excess caramel drip off over the bowl. Turn the apple right side up and hold a few seconds to help set. Place the coated apple on the prepared foil. Repeat with the remaining apples. Leave space between each apple on the foil. |
| 7 | If the caramel becomes too thick to dip into, whisk 1-2 teaspoons of whipping cream into it, and reheat a little. |
| 8 | Let the apples set for 15 minutes. Lift an apple off the foil and using your hands, firmly place the decorations on the apple as desired. Return the apple to the foil and repeat with the rest of the apples. |
| 9 | Chill until the decorations are set. These will keep up to a week in the refrigerator. |
| 10 | NOTE: After setting the caramel, dip each apple halfway into melted chocolate for a dramatic look. And even roll the chocolate dipped apple in nuts for a more elegant look. |
