Granny Smith Apples (6)
in boiling water for 10 seconds, then rinse and thoroughly dry apples with a soft towel, buffing each apple to remove any remaining wax residue.
Line a baking pan with a soft kitchen towel, place the clean and dry apples in the pan, and refrigerate overnight. The soft towel will capture any condensation on the apples, which makes it easier for the caramel to adhere the next day.
The next day, remove apples from the refrigerator right before preparing. Twist out the apple stem and insert a caramel apple stick, popsicle stick or lollipop stick.
Having toppings ready if you'll be adding to the apples after dipping.
Line a 13x9-inch baking sheet or baking dish with a sheet of parchment paper; spray parchment paper with
Nonstick Cooking Spray (as needed)
and set in the fridge.
Caramel Candies (1 3/4 cups)
Heavy Cream (3 Tbsp)
in a microwave safe bowl (about 5 cup size bowl).
OPTION 1: Heat in a microwave oven in 30-second increments, stirring well between intervals, until melted and smooth. This will take about 2-3 minutes. Let it cool just briefly so it doesn't run right off the apples.
OPTION 2: The caramel mixture can also be melted on the stovetop in a small saucepan over medium-low heat, stirring constantly (if you'd prefer not to use the microwave or don't have one available).
Dip apples one at a time into caramel on an angle so it covers nearly to the top center. Rotate and turn to coat apple. Lift apple and let excess runoff, then run bottom of apple along the inside edge of the bowl to remove excess caramel. Lift apple and turn apple upside down to let caramel run up the apple a little, hold this way for about 30 seconds.
If you are using toppings or sprinkles, immediately roll the center of the apple in toppings before the caramel sets, or sprinkle toppings on by hand while twirling the apple. Don’t worry about dipping the bottom third of the apple – the weight of the toppings will cause the caramel to slide down slightly on the apples, giving you a perfectly covered apple.
Turn apples upright and place on a prepared baking sheet in the fridge, repeat process with the remaining apples. As needed, reheat caramel in a microwave oven in 15-second increments for a dip-able consistency.
Allow caramel to set completely, at least 1 hour in the fridge (you can eat them before this but if you want the caramel to firm back up the wait at least 1 hour). If desired, cut apples into slices just when ready to enjoy so they don't brown.