Homemade caramel apples are best with a caramel that's thick enough to generously coat, but soft enough to bite through.
As with my basic caramel, this recipe starts by dissolving sugar in water, which is boiled away to caramelize the sugar. This method offers lots of control, allowing you to stop at a light honey gold to keep the flavor mild and butterscotch-y, or develop the roasted, bitter notes that accompany darker shades.
If it gets much cooler, it'll be too thick to dip, but a great way to speed the cooling process without losing that dippable consistency is to start with cold apples. This is easy if you store them in the fridge anyway, but even giving them an hour will help tremendously.
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