Caramel Apples

Serves: six | Prep: 1 hr, 10 min | Cook: 12 min

Ingredients:

Caramel Sauce:
6-8 apples
6-8 wodden sticks
1 cup suagr
6 Tbsp butter, room temperature
1/2 cup heavy/double cream
1/2 tsp vanilla extract

Directions:
Prepare the apples by rinsing and wiping completely dry, making sure there is no wax left on the apples. Insert a stick into the top of the apples, about 3/4-inch down. Place apples in the refrigerator while preparing the caramel.  

Line a baking tray with baking paper and spread some butter on top of the paper or use a silicon baking sheet.

To make the caramel sauce; heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form into clumps and eventually melt into a thick, brown, amber colored liquid as you continue to stir. Once this starts to happen, it happens quickly, so keep your eyes on it, you don't want it to burn. The whole process should take about 10-12 minutes. A candy thermometer reading 240F/116C.

Once the sugar is completely melted and smooth, stir in the butter, stir until melted and smooth. Boil for 1 minute without stirring. Next, slowly stir in the cream, being very careful. Once combined let boil again for 1 minute, without stirring. Remove from the heat add vanilla. Stir and let cool slightly.

Hold the apple by the stick and dip into the caramel, tilting the pot as needed to coat all the sides of the apple. Lift the apple up and swirl it around to let any excess caramel drip off. Place the coated apple on the prepared baking tray and repeat with the remaining apples. Place apples in the refrigerator, let sit, 45-60 minutes, until hardened.

The apples will last in the refrigerator for up to one week.