1.   Bake until sugar begins to caramelize.

2.   If sugar begins to burn, remove torch flame and blow on the sugar.

3.   Place in the hot oven until sugar begins to melt.

4.   Place over low heat and stir until sugar begins to dissolve and the mixture is warm.

5.   Roll in sugar and cinnamon, and place back over coals until the sugar begins to melt and drip off the apple.

6.   Sugars begin to convert to starches as soon as the ear is harvested.

7.   When sugar begins to caramelize, lift pan very carefully and swirl to ensure even coloring.