Caramel Apples

Ingredients

• 6 medium Granny Smith apples
• 6 wooden skewer sticks or craft sticks
• 2 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream, warmed
• 1/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon ground cinnamon

Steps

1. 1

   1. Wash and dry apples thoroughly, then remove stems and push a stick firmly into the core of each. Line a baking sheet with parchment and lightly grease it.

2. 2

   2. Combine sugar, corn syrup, and butter in a heavy-bottomed saucepan over medium heat, stirring until the butter melts and the mixture begins to bubble.

3. 3

   3. Stop stirring and cook until a candy thermometer reads 245°F (firm-ball stage), then carefully pour in the warmed cream — it will bubble vigorously — and stir to combine.

4. 4

   4. Remove from heat and stir in vanilla, cinnamon, and sea salt, then let the caramel cool for 3–4 minutes until slightly thickened but still fluid.

5. 5

   5. Tilt the pan and dip each apple, twirling to coat evenly, letting excess drip off before setting upright on the prepared sheet.

6. 6

   6. Allow apples to set at room temperature for at least 20 minutes; reheat any remaining caramel gently and drizzle over the tops just before serving.