Homemade Caramel For Caramel Apples. Allow extra caramel to drip off. Continue until just melted.
Allow extra caramel to drip off. Return to the refrigerator while you prepare the caramel. Line large baking sheet with nonstick foil.
Insert pop sticks into tops.
Allow the caramel to cool for 3-5 minutes before dipping. One batch of homemade caramel like the one I linked above that yields a 9X9-inch pan of caramels will make about 12-14 medium-sized caramel apples. Line large baking sheet with nonstick foil. Cook until a candy thermometer reads 248 degrees F 120 degrees C 25 to 30 minutes.