Ingredients:

  • 8 large Granny Smith or Honeycrisp Apples, washed thoroughly
  • 400g (2 cups) Granulated Sugar
  • 120ml (½ cup) Light Corn Syrup (or liquid glucose)
  • 120ml (½ cup) Water
  • 115g (8 tablespoons) Unsalted Butter, cut into 1-inch cubes
  • 240ml (1 cup) Heavy Cream (35% fat), warmed slightly
  • 5ml (1 teaspoon) Vanilla Extract
  • 5ml (½ teaspoon) Fine Sea Salt

Instructions:

  1. Remove Wax: Bring a kettle of water to a boil. Pour the boiling water over the apples in a bowl for 3–5 seconds only (do not soak). Immediately dry them thoroughly with a clean kitchen towel to remove the protective wax layer.
  2. Insert Sticks: Insert sturdy wooden or metal skewers firmly into the stem end of each apple, pushing about halfway down the core.
  3. Prep Station: Line a large baking sheet with parchment paper or a silicone mat. Set aside for dipping.
  4. Warm the Cream: In a separate small saucepan, gently warm the heavy cream and cubed butter over low heat until the butter is just melted. Keep this mixture warm (but not boiling).
  5. Cook the Sugar Base: Combine the granulated sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir once until combined.
  6. Boil and Heat: Place the saucepan over medium-high heat. Insert the candy thermometer. Do not stir once the mixture boils, as this encourages crystallization. Use a damp pastry brush to gently wash down any sugar crystals that form on the side of the pan.
  7. Reach Hard Crack Stage: Cook until the mixture reaches 160°C (320°F). This 'hard crack' stage ensures a firm caramel coating.
  8. Add Dairy (Carefully!): Remove the saucepan from the heat. Very slowly and carefully pour the warm cream/butter mixture into the hot sugar, whisking constantly but gently. The mixture will bubble violently. If the mixture seizes, return it to low heat and stir until smooth.
  9. Temper and Finish: Return the pan to the heat and cook, stirring constantly, until the caramel reaches 118°C (245°F) (Firm Ball Stage).
  10. Flavour: Remove from heat immediately. Stir in the vanilla extract and sea salt. Let the caramel cool for 5 minutes until it thickens slightly but is still pourable.
  11. Dip: Tilt the saucepan deeply to one side. Holding the apple by the stick, quickly dip the apple into the caramel, rotating it to ensure a complete, even coat.
  12. Drip: Hold the apple over the pan for a few seconds, allowing the excess caramel to drip off. Use the bottom edge of the pan to scrape away any pooling excess.
  13. Set/Chill: Place the dipped apples onto the prepared parchment-lined sheet. Transfer the apples to the refrigerator and chill for at least 45 minutes until the caramel is completely firm and set.