Figured this would best forum for this!

I am wanting to do apple slices dipped in a caramel sauce that firms up (like a full caramel apple):

http://www.epicurean.com/featured/caramel-apples-recipe.html

But, I want to dip slices instead of a full apple (some on sticks and some for cupcake toppers) and, am wondering if this will work or, will the exposed inner of the apple cause me trouble?

Seems like you could treat the slices with "fruit fresh" to keep them from browning, and then do it that way, but I would try to do it as last minute as you can...and try to make sure the caramel is not so hot to where it cooks the apple slice partially....?