1 1/2 cup granulated sugar
1/3 cup heavy cream
8 small apples (I used Spartan)
8 candy sticks or twigs
Prepare baking sheet lined with parchment paper and set aside.
In a large saucepan melt sugar until it turns dark amber color and all of the crystals have melted.
Carefully add cream (it will bubble!) and stir until smooth.
Transfer caramel to small bowl (not to small, the apples must fit in) and leave for 5 minutes.
Insert an candy stick 1 inch deep into each apple. Dip apples into caramel, swirling to coat.
Transfer to sheet and let the caramel harden.
Caramel apples are best eaten the same day.