Stick a sturdy stick in the apple—not a flimsy plastic one, but a real wooden popsicle stick. Cork or dowels work, too.
Dip the apple at a 45-degree angle, then twist as you lift. This avoids trapping air bubbles that create pockets of weak caramel. Let the excess drip off over the pot, not your counter.
Then—and this is the hard part—set it down on parchment paper and don’t touch it for 15 minutes. Your fingers are the enemy of good adhesion.
