Ingredients:

  • 6 medium Granny Smith apples
  • 6 wooden sticks
  • 1 tablespoon lemon juice
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) heavy cream
  • ½ cup (113g) unsalted butter, cut into cubes
  • ¼ cup (60ml) light corn syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

Instructions:

  1. Wash and thoroughly dry the apples. Insert wooden sticks firmly into the stem end of each apple. Brush with lemon juice to prevent browning.
  2. In a heavy-bottomed saucepan, combine the sugar. Add 2 tablespoons of water.
  3. Cook over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, stop stirring and continue cooking until the sugar turns an amber colour.
  4. Carefully pour in the heavy cream and whisk vigorously. Be careful, it will bubble up. Add the cubed butter and corn syrup.
  5. Continue cooking, stirring constantly, until the caramel reaches 245°F (118°C) on a candy thermometer – the soft-ball stage. Test the consistency by dropping a small spoonful into the ice water; it should form a soft, pliable ball.
  6. Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
  7. Quickly dip each apple into the hot caramel, swirling to coat evenly. Lift and let excess caramel drip off.
  8. Place the dipped apples on the prepared baking sheet.
  9. Let the caramel apples cool and set completely before serving. This usually takes about 30-60 minutes.