The key is temperature and patience!
Do NOT let it burn (my students found that out the hard way).
For Caramel Apples: Make sure apples are washed, dried, and stems are removed. Lay out a layer of wax paper, prepare sticks and stake apples. Quickly dip apples into prepared caramel covering ¾ of the way up the apple. Lift out of caramel rotating over pan to remove excess caramel ( THIS IS VERY IMPORTANT OR YOU WILL JUST WASTE CARAMEL BECAUSE IT WILL POOL). Place on waxed paper to set.