2. Okay, ready for the best tip ever?
I cannot believe the difference this made. It really works! I used a fine grit sandpaper, and gently roughed up the apple--not taking off any of the skin. Doing this removes some of the waxiness, and allows the caramel to stick.
3. Rub the back side of a cookie sheet with butter. This is where you'll put your apples to cool after they're dipped. I've found that the apples will stick even to parchment paper or wax paper, so I don't use either one.
4. Make your caramel, following the recipe exactly. When I saw that it came from a professional chocolate maker, I figured it would be good, and I wasn't wrong--I love love it! You really do need to stir constantly, scraping the sides often. If you don't have a candy thermometer, I would invest in one--I use mine all the time. I also use the cold water test--dropping some of the caramel into a cup of cold water is an easy way to see which stage your caramel is at.
I melt chocolate chips in the microwave, then spoon into a sandwich bag. Push the chocolate into the corner of the bag, then snip a tiny bit off of the corner--an easy piping bag that makes the best drizzles!
3/4 cup white sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream