8 small apples, stemmed, washed well and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons cream
Insert a wooden stick halfway into each apple at the stem end. Line a tray with wax paper and grease paper lightly.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup (8-10 minutes). Remove from heat.
Bring sugar and water to boil in a thick bottom medium saucepan over medium heat. Stir until the sugar dissolves, then wash sugar crystals from side of pan with a pastry brush dipped in cold water.
Boil, without stirring, rotating pan occasionally so until caramel colors come up. Add then the reduced wine (mixture will make bubbles and water vapor). Add cream and simmer, stirring,. Then continue to simmer until the thermometer registers 238 ° F. Remove from heat and cool to 200 ° F.
Holding apples by the sticks, dip them in caramel and twist until the apple is coverd. Then hold blocks up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples stick side up, on greased waxed paper and let stand until caramel firms up, about 30 minutes.