Categories: Desserts

Ingredients

• 8 apples
• Cooking spray
• 4 cups sugar
• 1/4 cup corn syrup
• 10 tbsp unsalted butter, cut into pieces
• 2 cups heavy cream, at room temp
• Crushed chocolate cookies, for coating

Directions

1. Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.

2. Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Cook, swirling the pan but not stirring, until the mixture is dark amber and a candy thermometer registers 245, 8 to 12 minutes.

3. Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream; whisk until smooth.

4. Increase the heat to medium high and bring the caramel up to 250, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in the crushed cookies; place on the baking sheet to set, 5 to 10 minutes.

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