Place the sugar, syrup, and vinegar in a heavy pot and bring to a boil over medium heat.

Reduce the heat enough to keep the liquids simmering.

Remove the pot from the heat after 10-15 minutes - it has to be caramelized, not burnt.

Immediately add the Prosecco, Select or Aperol, and orange juice and stir vigorously. Be careful: it will splatter a bit.

Dip and swirl the apples into the caramel while it is still hot.

Display the apples over waxed paper and let them cool for 5 minutes.

Dip the bottom of each apple in the orange zest and return to cool completely.