Take a 3 qt saucepan and combine all ingredients, stir with a wooden spoon until mixed then add a candy thermometer.

Stir on medium-low heat until the caramel is at 238 degrees, then remove from heat.

Let the caramel cool until about 190 degrees.

I would highly recommend removing the wax from your apples. You can soak apples in warm water with some lemon juice and baking soda. Let that soak then scrub the apples with a rough towel to remove the wax. Then place the apples in the fridge while you're waiting for the caramel to cool.

Line a cookie sheet that fits in your fridge with either a silpat or wax paper and set aside.

Stick popsicle sticks or sticks made for caramel apples in the middle of the apple. Then once your caramel gets to 190 degrees dip the apples one at a time. Then place the apple on the lined cookie sheet and stick in the fridge until ready to eat.