Caramel Apples

Directions

1. 1
   Remove the stems from the apples and scrub them under warm water and dry them.
2. 2
   Insert a chopstick through the top of the apple all the way to the top and line a baking sheet with waxed paper, set aside.
3. 3
   Put the sugar, maple syrup, corn syrup, and cream in a saucepan.
4. 4
   Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the mixture reaches 250 degrees F (firm ball stage) on a candy thermometer.
5. 5
   Pull pan from the heat and stir in the butter.
6. 6
   Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple.
7. 7
   Place on the prepared baking sheet until set.
8. 8
   If using a topping spread the topping out on a sheet pan or wax paper and immediately roll the caramel coated apples in the topping.
9. 9
   Transfer to the prepared baking sheet until set.
10. 10
    2 cups chocolate wafers, graham crackers, or vanilla wafers
11. 11
    Put the wafers or cracker of choice in a plastic storage bag and smash until coarse.
12. 12
    Topping 2:
13. 13
    2 cups walnuts or pecans, toasted
14. 14
    1/3 cup dried cranberries
15. 15
    1 tablespoon finely chopped crystallized ginger
16. 16
    Preheat the oven to 350 degrees F.
17. 17
    Spread the nuts on a baking sheet and toast until fragrant and brown, about 8 minutes.
18. 18
    Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.