Place a small sauce pan ⅔ full of water on the stove and turn heat to high. While waiting for water to boil, wash apples and skewer each one with a dipping stick. Once water begins to boil, reduce heat down to low. Dip each apple into the hot water for 2-3 seconds and use a clean, dry kitchen towel to remove wax* from each apple. (*Removing wax from helps caramel to stick). Line apples up a large cookie sheet.
Cut some parchment paper into 4x4 inch squares and set them to the side (cut as many squares as you have apples). You can use one large sheet of parchment paper rather than cutting squares, but I find individual cut outs helpful for decorating.
Set out any decorations you want to use. If you're using nuts, get them chopped up. Caramel will set fast once apples are dipped, so you'll need to decorate quickly. If caramel sets before you are able to decorate, consider double dipping or drizzling in melted chocolate and sticking decorations to chocolate!
Measure all caramel ingredients into a 3 quart* sauce pan. Place candy thermometer on the side of the pan. (*Caramel will foam and bubble as it cooks so you'll need a fairly large sauce pan. I have found that 3 quart works well)! Fill a small bowl or cup with water. Place your pastry brush in the water and set to the side. Turn stovetop heat to medium. Use a heat resistant rubber spatula or wooden spoon to gently stir* ingredients as they melt and combine. (*It's important to stir gently so you don't splash ingredients onto the sides of the sauce pan where they could crystalize and cause grainy caramel. If ingredients do splash, use your wet pastry brush to wash those bits off the side of the pan and back down into the mixture). Continue to gently stir ingredients and wash splash back down into the pan for about 20 minutes. Once your mixture comes to 240°F, promptly remove it from the heat and continue to stir while caramel cools.
Allow the caramel to sit still for 2-3 minutes while bubbles rise to the surface. Stir gently to remove bubbles.
Dip apples one at a time and place them on a square of parchment paper! If you want to decorate the caramel, do so quickly before it sets. Remember, you can also dip the apples in chocolate and then decorate the chocolate with nuts or sprinkles.
If caramel starts to thicken too much for dipping, place sauce pan back on the burner at very low heat to thin it out a little.
Store apples in the refrigerator in a food storage container with parchment paper between them prevent sticking. Once caramel has fully set you can cut up your apples and enjoy!