Insert the stick in the apple, making sure it goes about half way in.
Melt the caramel in a glass bowl in the microwave.
If the caramel starts to set up just pop it back in the microwave for a bit. You want the caramel nice and smooth for easy dipping.
You decide how far up you want the caramel to come – half way, 3/4 or cover the entire apple. I went for about 3/4.
Shake the apple a bit to help the extra caramel drip off.
Then use a rubber spatula or wooden spoon, at an angle, to scrap the extra caramel off the bottom of the apple.
Place the apples on a piece of parchment paper to allow the caramel to set up.
If you get air bubbles in your caramel just pop them with your finger and rub them out a bit.
Melt chocolate in microwave and dip the apples.
Use the spatula to scrap off the excess chocolate from the bottom of the apple.
Combine sugars and cinnamon together into a flat dish
Roll apples into mixture and press down on the apple as you roll it in the mixture to make sure it adheres well to the chocolate (some of the chocolate may drip off into the mixture, don’t worry, it will harden and then just remove it or eat it!)
Place the apple back on the parchment to set up.
Drizzle with melted chocolate. Put it into a freezer zip lock bag and clipped off the corner to make a decorating bag.
Be sure and hold the apple over a box or cookie sheet so the extra chocolate has somewhere to go.