10 apples (room temperature);
10 wooden skewers ( wooden popsicle sticks).

Caramel :

2 2/3cups (670ml) dark brown sugar;
1/4 cup (125ml) butter;
2 tsp (10ml) apple vinegar;
5/8 cup (155ml) water;
2 tbsp (30gr) corn syrup.

Preparation

In a large heavy saucepan, combine all the ingredients for caramel. On medium heat, stir constantly until brown sugar and buttter are melted. Boil 10 to 15 min., until 290ºF ( 145ºC) using a candy thermometer. Remove from heat and dip apples, holding each apple by skewer and plunging deeply into caramel. Remove quickly and stand on greased cookie sheet until hard.