Homemade Caramel Apples

Ingredients

• 12 medium Granny Smith or other tart/sweet apples
• 1 cup water
• 2 2/3 cups sugar
• 1 tablespoon corn syrup (or 1 teaspoon fresh lemon juice (see Café Tips above))
• 1 teaspoon fresh lemon juice
• 2 1/4 cups heavy cream
• 2 tablespoons butter (I use salted)
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons flaky sea salt (I love Maldon)

Instructions

1. 1

   Line a sheet pan with parchment paper. Set aside. Wash apples and dry them well. Skewer apples with popsicle sticks then refrigerate while preparing the caramel.

2. 2

   In a medium-large (at least 4 quarts), heavy duty pot, combine water, sugar, corn syrup and lemon juice over medium-high heat. Stir occasionally with a fork in the center of the pot (see Café Tips above) until sugar is fully dissolved and syrup comes to a rolling boil, 4-5 minutes.

3. 3

   Once mixture comes to a boil, continue cooking WITHOUT STIRRING until syrup takes on a medium amber hue (6-12 minutes). Once the mixture starts taking on color, gently swirl the pan occasionally if it seems to be browning too quickly in one area or another.

4. 4

   Once syrup mixture is a medium amber, add the cream (the mixture will sputter) and reduce heat to medium-low. Stir (very) frequently with a heat-resistant spatula, until caramel registers 246°F (121°C) on a digital thermometer, about 10-15 minutes. (Once the temperature gets above 240˚F., stir continually.)

5. 5

   Transfer to a small heat-resistant bowl. Add butter and vanilla and stir until smooth. Add sea salt and stir to combine. Dip cold apples in caramel, letting excess drip off before transferring to the prepared sheet pan. Allow to cool and set, then enjoy!