Testing the caramel
Reduce heat to medium-low; boil, stirring often, for 18 to 20 minutes or until thickened, deep caramel colour and 1 tsp (5 mL) dropped into cold water forms soft pliable ball (234-236°F/112-113°C on candy thermometer).
Photo gallery: Caramel Apples
This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in seasonal sprinkles. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.
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