Ingredients:

  • 8 Medium, firm apples (Granny Smith or Honeycrisp/Fuji)
  • 8 Wooden or paper sticks
  • 1 cup + 2 Tbsp Granulated Sugar
  • 1/2 cup Light Corn Syrup (or Liquid Glucose)
  • 1/4 cup Water
  • 6 Tbsp Unsalted Butter, cubed (Room temperature)
  • 1/2 cup Double Cream (Heavy Cream, room temperature)
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Bring a large pot of water to a simmer. Quickly dip each apple for 10–15 seconds to melt the wax (the water should not be boiling). Immediately wipe the apples vigorously with a clean tea towel to remove any waxy residue.
  2. Allow the apples to air dry completely, as any residual moisture will ruin the caramel. Insert a strong stick or skewer firmly into the stem end of each apple, pushing about halfway down. Line a baking sheet with parchment paper or a silicone mat and lightly grease it. Set aside.
  3. In a heavy-bottomed saucepan, combine the sugar, corn syrup (or glucose), and water. Stir gently only until the sugar is dissolved before placing the pan on the hob over medium-high heat.
  4. While the sugar mixture is cooking, gently warm the cream and salt in a separate small pan or microwave until lukewarm. Keep nearby.
  5. Heat the sugar mixture without stirring once it begins to boil. If crystals form on the sides of the pan, brush them down carefully using a pastry brush dipped in water. Cook until the candy thermometer registers exactly 248°F (120°C)—the Firm Ball stage.
  6. Once the caramel hits 248°F (120°C), immediately remove the pan from the heat. Carefully whisk in the softened butter, followed by the warmed cream/salt mixture. The caramel will bubble vigorously. Continue stirring until smooth and uniform. Let the caramel cool off the heat for about 5 minutes until it thickens slightly.
  7. Tilt the saucepan to one side. Holding the apple stick firmly, quickly dip the room-temperature apple into the caramel, rotating to coat completely. Lift the apple and allow the excess caramel to drip back into the pan.
  8. Gently scrape the very bottom of the apple against the edge of the pan to remove excess caramel. Place the coated apples onto the prepared baking sheet. Allow them to set at cool room temperature for 10 minutes, then transfer to the refrigerator for 30–45 minutes to firm up completely.