- 8–9 cold apples
- 420ml heavy cream
- 240ml light corn syrup
- 400g packed light or dark brown sugar
- 60g unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a wooden stick about 3/4 down into the apple.
- Line a large baking tray - grease the tray with butter. Caramel usually sticks to parchment paper.
- Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted.
- Once melted, stop stirring, let the mixture cook and bubble until it reaches 116°C. Once at temperature, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
- Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes.
- If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.