How to make
If your apples are bought they are sure to have a fine waxy coating, which will prevent the caramel from sticking, so either peel them or dip them briefly in boiling water and then dry them.
Put the sugar with the water on the stove. A minute after it boils, add the butter, salt and lemon juice. Boil over moderate heat, until the caramel thickens and aquires a light golden brown color. Then it's time to add a few drops, if you're using food coloring.
Keep in mind, that light caramel turns dark very quickly and if you don't act quickly, the color will be neutralized by the brownish hue of the caramel. You need to immediately reduce the heat, so that this does not happen.
Quickly prick the apples on a stick and dip them in the caramel mixture with swirling movements. Place them on aluminum foil or greased baking paper.
The other option is to arrange them on the foil and pour them with a spoon. Caramel hardens quickly, so reheat it slightly, if needed.
Leave them to cool and harden and consume them within a day.
Enjoy!
