Classic Caramel Apples

Instructions

1. 1

   Wash and thoroughly dry each Granny Smith Apple — any moisture will prevent the caramel from sticking. Remove the stems and firmly insert a wooden craft stick into the top center of each Granny Smith Apple, pushing about halfway through. Set aside on a Parchment Paper-lined Baking Sheet lightly greased with Cooking Spray.

2. 2

   In a medium Saucepan, combine the Granulated Sugar, Light Corn Syrup, and Water. Stir gently just to combine, then stop stirring. Clip a Meat Thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.

3. 3

   Bring the mixture to a boil over medium-high heat without stirring. Let it cook until it turns a deep amber color and reaches 300°F (hard crack stage). This takes about 10–14 minutes. Watch carefully — the color will deepen quickly near the end.

4. 4

   Remove the pan from heat and immediately and carefully pour in the Heavy Cream in a slow, steady stream — it will bubble up vigorously. Add the Butter cubes, Pure Vanilla Extract, and Fine Sea Salt. Stir gently with a Wooden Spoon until the Butter is fully melted and the caramel is smooth.

5. 5

   Return the pan to low heat and stir until the caramel reaches 240°F (soft ball stage). This gives you a caramel that's firm enough to coat the Granny Smith Apple but stays chewy when it sets.

6. 6

   Remove from heat and let the caramel cool for 3–5 minutes, until it thickens slightly and coats the back of a spoon. If it's too thin, wait another minute. If it seizes up, briefly return it to very low heat.

7. 7

   Tilt the Saucepan at an angle to create a deep pool of caramel. Dip each Granny Smith Apple into the caramel, swirling it to coat about three-quarters of the way up. Lift the Granny Smith Apple and let the excess drip off for 5–10 seconds, then gently scrape the bottom against the pan's edge to prevent a large caramel puddle from forming.

8. 8

   If using toppings, immediately roll or sprinkle the coated Granny Smith Apple with your desired toppings (Peanuts, Mini Chocolate Chips, Rainbow Sprinkles) before the caramel sets.

9. 9

   Place each dipped Granny Smith Apple back onto the greased Parchment Paper-lined Baking Sheet. Allow to cool and set at room temperature for at least 20–30 minutes before serving. Do not refrigerate during setting — condensation can make the caramel slide.