Ingredients:

  • 6 medium Granny Smith apples (about 500g / 1.1 lbs), stems removed
  • 6 wooden skewers or lollipop sticks
  • 1 tablespoon lemon juice (15 ml)
  • 1 cup (200g) granulated sugar
  • ½ cup (120 ml) heavy cream (36% milk fat or higher)
  • ½ cup (1 stick / 113g) unsalted butter, cut into cubes
  • ¼ cup (60 ml) light corn syrup (like Karo)
  • 1 teaspoon vanilla extract (5 ml)
  • ½ teaspoon sea salt (2.5 ml)

Instructions:

  1. Wash apples thoroughly. Remove stems and insert skewers firmly into the core of each apple. Soak in lemon juice water to prevent browning and wipe dry completely.
  2. In a heavy-bottomed saucepan, combine sugar, corn syrup, and 1/4 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. This will show you how to make caramel for apples.
  3. Once the sugar is dissolved, stop stirring and insert a candy thermometer. Cook until the caramel reaches 320°F (160°C), a beautiful amber color.
  4. Remove the saucepan from the heat. Carefully pour in the heavy cream. It will bubble vigorously. Whisk in the butter, one cube at a time, until smooth.
  5. Return the saucepan to low heat and cook, stirring constantly, until the caramel reaches 245°F (118°C) on the candy thermometer (firm-ball stage).
  6. Remove from heat and stir in vanilla extract and sea salt.
  7. Dip each apple into the warm caramel, swirling to coat completely. Lift the apple and let any excess caramel drip off.
  8. Place the dipped apples on the prepared baking sheet. Sprinkle with sea salt flakes if desired.
  9. Refrigerate the caramel apples for at least 30 minutes, or until the caramel is set.
  10. Remove from fridge for 15 minutes before eating.