Ingredients

The following ingredients have 4 Servings
  • 4 apples (any kind, Granny Smith recommend)
  • 1 Cup brown sugar ( packed light or dark )
  • 7 Oz. heavy cream
  • 1/2 Cup corn syrup  (light )
  • 2.5 Tbsp. butter (softened)
  • 1 Tbsp. vanilla extract (pure )
  • 1/4 Tsp. salt

Instruction

  • To prepare the apples you must first remove the wax coating, one way to do this is to rinse in very hot water and rub away the wax with a towel. Bring a large pot of water to a boil, then remove from heat. Very carefully take one apple and let it sit in the hot water for 15 seconds, then use a tongs or slotted spoon to remove it and place on a towel. Use the towel to rub the apple vigorously until the wax is gone. Repeat until all the apples have been de-waxed. 
  • Remove the stems from each apple then push a stick into the center of each apple where the stem was - making sure it's stuck in there really good.
  • Prepare a cookie tray by lining it with parchment paper and lightly spraying with oil. You will use this tray to set your freshly dipped apples on. 
  • In a medium pot mix together the cream, butter, corn syrup, brown sugar, salt, and vanilla. 
  • Over medium heat bring the mixture to 240 degrees F. Do not stir the mixture during this time. 
  • Remove from heat and let cool for 10 to 15 minutes until the Carmel is thin enough to still dip but thick enough that it will coat and stick to the apple. 
  • Dip each apple into the caramel and let the excess caramel drip off then place onto your prepared tray. Do this for each apple. If your caramel gets too hard to dip you can warm it  up a little on the stove. 
  • Let apples cool before serving. 
  • Best served same day but can be stored in the fridge in an airtight container for up to 3 days.