Caramel Apples

Ingredients

• 6 medium Granny Smith apples
• 1 cup heavy cream
• 1 cup packed dark brown sugar
• 1/2 cup unsalted butter, cubed
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon flaky sea salt
• 6 wooden skewers or caramel apple sticks

Steps

1. 1

   1. Wash and thoroughly dry the apples, then twist off any stems and press a skewer firmly through the core of each from the top down.

2. 2

   2. Line a baking sheet with parchment paper and lightly grease it; place the skewered apples nearby so you can work quickly once the caramel is ready.

3. 3

   3. Combine the butter, brown sugar, corn syrup, and cream in a heavy-bottomed saucepan over medium heat, stirring until the butter melts, then clip a candy thermometer to the pan and cook without stirring until the mixture reaches 245°F (firm-ball stage), about 15 minutes.

4. 4

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

5. 5

   5. Holding each apple by its stick, tilt the pan and dip the apple into the caramel, rotating to coat fully, then lift and let the excess drip off for 10 seconds.

6. 6

   6. Set each dipped apple upright on the prepared sheet and allow them to cool at room temperature for at least 20 minutes until the caramel is firm; drizzle any remaining warm caramel over the tops just before serving.