In a medium pot combine all ingredients.
Bring to a boil over medium high heat.
Reduce heat to medium and boil for 5 minutes, stirring constantly and watching carefully to avoid burning.
Remove from heat (pour into a bowl for dipping if desired).
Allow the sauce to cool slightly. There is a knack for getting the sauce to the right consistency; if it is too hot and thin, it will run right off the apples, if it is to cool and thick it wont have a nice smooth appearance. I let it cool for about 2 minutes (you can easily warm it back up, or add a splash of water to get the sauce to the right thickness).
Line a cutting board or baking sheet with wax or parchment paper.
Take 6 apples (we used organic Gala) and push a stick through the top stem.
Dip them into the caramel and place them on the non stick surface. Place them in the fridge to set while you make the chocolate coating.