Caramel apples

By Jason Skrobar
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  • 12 apples
  • 12 candy sticks
  • 2 cups 35% cream
  • 1-1/4 cup light corn syrup
  • 2-1/4 cup packed dark brown sugar
  • 1/4 cup + 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • Optional toppings: chopped peanuts, chopped chocolate, mini marshmallows or your favourite candy


  1. Start by washing and drying the apples thoroughly. You want to remove the waxy coating that most apples are sprayed with. This will help the caramel adhere better to the apples. Remove the stem and insert a stick about 1/2 way down the apple. Set aside. Spray a non stick baking sheet with cooking spray and keep handy.
  2. To make the caramel combine cream, corn syrup, brown sugar, butter and salt in a heavy bottomed pot over medium heat. Using a wooden spoon stir the mixture until the butter has melted. Attach a candy thermometer to the side of the pot and let the mixture cook, undisturbed, until it has reached 240° about 18- 20 minutes. Remove the caramel from the stove and stir in the vanilla. Let the caramel sit and thicken slightly - about five to six minutes.
  3. Carefully dip each apple into the caramel, swirling it around to coat and allowing any excess to drip back into the pot. Place the dipped apples onto the prepared baking sheet to let cool.
  4. If you are feeling creative, you can sprinkle some toppings onto the caramel before it cools for an extra bit of fun!

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