Ingredients
- candy thermometer
- 10 sticks (popsicle sticks are fine, but skewers grouped in threes look quite elegant)
- 10 tart and crunchy apples (smaller is better)
- 2 cups heavy cream
- 2 cups white sugar
- 1/2 cup golden corn syrup
- 1/4 cup plus 2 Tbsp unsalted butter
- pinch of salt
Directions
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Line a baking sheet with wax or parchment paper, generously buttered. Make sure you’ve got room in your fridge for the baking sheet. Stick skewers or sticks in the apples.
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Combine all ingredients in a large (the deeper the better) pot, and bring slowly to a boil. Allow the mixture to continue simmering until it reaches 245 F.
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Remove the mixture from the pot and stir it vigorously to cool it down and stop its bubbling action. Working quickly, dip each apple in the caramel. We used a spoon to pull the caramel up from the pan around the sides of the apple. Transfer apple to baking sheet.
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Place baking sheet in the refrigerator until the caramel is cooled and set, at least 15 minutes or overnight. If you have leftover caramel (we did!), pour the caramel onto a buttered piece of parchment paper or wax paper and allow it to set.