Ingredients

• 2 cups Sugar
• ¼ cup Light Corn Syrup
• ½ cup Heavy Cream
• 2 tablespoons Unsalted Butter
• ½ teaspoon Pure Vanilla Extract
• Kosher Salt
• 6 Medium Honeycrisp Apples, washed and dried

Directions

1. Add the sugar, corn syrup and ½ cup water to a small saucepan over medium-high heat; stir to combing the ingredients before the sugar begins to boil; attach a candy thermometer to the inside of the pan and bring the syrup to a boil; cook until the syrup begins to turn an amber color, stir the syrup to even out the color
2. Continue to cook until the syrup is a deep amber and thermometer reads between 375-380F; remove from the heat; carefully pour in the heavy cream and gently whisk to combine; stir in the butter, vanilla and a pinch of salt until smooth; keep off the heat but keep the thermometer attached to the pan
3. Pierce the apples through the stem ends about halfway through with candy apple sticks; line a baking sheet with parchment and lightly spray with nonstick cooking spray
4. When the temperature of the caramel reads 190F dip an apple, using the stick as a handle and swirl to coat completely; allow excess caramel to drip off the bottom and use a spatula to help remove any large amounts of caramel; repeat with the remaining apples, reheat the caramel over low heat and stir if it gets too thick for dipping
5. Allow the caramel to set and cool completely before serving or wrapping, at least 1 hour