Start by cleaning the apples properly to remove the waxy coating from the apple skin (tips right above). Caramel needs to be the right temperature so that it sticks to the apples. If it’s too hot, too much will drip off. If it’s too cool, it won’t be thin enough to coat the apples. Your thermometer is your friend here. Keep it in the pot while cooling and start dipping when it hits 190F.