The recipe is from Cooking Light Magazine (Aug '99).
8 Granny Smith apples (we used Golden Delicious)
1 1/2 cups packed dark brown sugar
1/3 cup water
1/3 cup corn syrup or molasses
2 Tbsp butter
1 Tbsp white vinegar
1. Wash and dry apples; remove stems and insert wooden sticks into the stem end. Line a baking sheet with foil.
2. Combine sugar and remaining ingredients in a medium saucepan. I like to put the sugar in the middle of the pan and pour the water around the edges. Then I don't touch it--no stirring at at. Bring to a boil over medium heat. Cook without stirring until it reaches 280 degrees.
3. Remove from heat. Quickly dip apples in sugar and allow excess to drip off. Place on the foil and let cool for a few minutes. Yum! These crack more like toffee than caramel.