1. Insert sticks into tops of apples. Prepare an ice-water bath.
2. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
3. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.