Ingredients
6 apples, roughly 6 oz per piece, can be a combination of red and green apples, thoroughly washed, patted dry, and stems trimmed
2 cups granulated sugar
½ cup heavy cream
¼ cup light corn syrup, or glucose
1 tbsp unsalted butter
1 tbsp vanilla extract
½ tsp salt
toppings of your choice, optional (roasted and lightly crushed nuts, roasted dessicated coconut, candy sprinkles, shaved chocolate, candy-coated chocolates, sanding sugar, etc)
Preparation
Using thick skewers, slowly push through the apple core, creating a handle. Repeat with the rest of the apples and set them aside in a chilled area. Chilled apples will help the caramel cling tightly.
For the caramel, pour sugar into a wide skillet over low heat. Stir occasionally until caramelized.
Add the rest of the ingredients once the caramel turns golden brown and glossy. Stir to evenly incorporate.
Prepare your dipping station for the apples. Pour the cooled caramel into a mixing bowl then dip the apples in the caramel, turning the apples to evenly coat. Avoid double-dipping.
Coat with roughly 1 tablespoon of preferred toppings per apple and place these onto your silicone-lined baking sheet, inches apart from each other. Repeat until you have coated all your apples. Feel free to combine various toppings to a single coated apple as preferred. You can also omit the toppings and place the coated apples as-is.
Set aside at room temperature until your caramel sets. Serve immediately once set!
